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A creamy and comforting chicken potato soup featuring tender potatoes, crispy bacon, chicken, and fresh vegetables simmered in a rich broth, perfect for a cozy meal.

  • Total Time: 35 minutes
  • Yield: 6-8 servings 1x

Ingredients

Scale
  • 1 lb bacon cooked and crumbled
  • ¼ cup unsalted butter
  • 1 onion diced
  • ½ cup carrots diced
  • ½ cup celery diced
  • 5 garlic cloves minced
  • ½ cup all-purpose flour
  • 4 cups chicken broth
  • 1 chicken bouillon cube
  • ½ teaspoon thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 3 Russet potatoes peeled and diced
  • 1 ½ lbs chicken breast cooked and diced
  • 1 cup heavy cream
  • Toppings of choice (optional)

Instructions

  1. Cook bacon in a large pot or Dutch oven until crispy.
  2. Transfer bacon to a paper towel-lined plate, leaving about ¼ cup bacon drippings in the pot.
  3. Add butter to the pot and melt into the bacon drippings.
  4. Add diced onion, carrots, celery, and minced garlic; sauté about 5 minutes until soft and fragrant.
  5. Sprinkle all-purpose flour over the vegetables and whisk constantly for 2–3 minutes; remove the pot from heat.
  6. Gradually whisk in chicken broth until the mixture is smooth and lump-free.
  7. Return the pot to medium heat and add the chicken bouillon cube, thyme, bay leaf, salt, pepper, and diced potatoes.
  8. Bring to a boil, then reduce heat and simmer about 20 minutes until potatoes are tender when pierced with a fork.
  9. Stir in cooked diced chicken and heavy cream.
  10. Simmer over medium heat for another 10 minutes to meld flavors.
  11. Taste and adjust seasoning with salt and pepper as needed.
  12. Serve hot in bowls topped with your favorite toppings if desired.

Notes

For additional flavor, add a splash of hot sauce or Worcestershire sauce., Grate your own cheese for topping to improve melting and freshness., Red potatoes can be used instead of Russets and do not require peeling., You can boost nutrition by adding fresh spinach or kale near the end of cooking., Rotisserie chicken or leftover cooked chicken can be used to save time., Substitute pancetta or turkey bacon for bacon or omit for a lighter version., Use half-and-half, whole milk, canned coconut milk, or cashew cream as dairy alternatives., Use cornstarch slurry or gluten-free flour blend instead of all-purpose flour for gluten-free., Add vegetables like corn, peas, broccoli, mushrooms for variety., Add smoked paprika, red pepper flakes, fresh dill for flavor twists., For thicker chowder style, add corn and reduce broth slightly., When freezing, leave out or reduce cream and add fresh upon reheating.

  • Author: Laura
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Main Course, Soup
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 565 kcal
  • Fat: 52 g
  • Carbohydrates: 8 g
  • Protein: 16 g