Description
This ultimate creamy chicken potato soup is loaded with tender chicken, perfectly cooked potatoes, and smoky bacon in a rich, cheesy broth that’s pure comfort in a bowl!
Ingredients
For the Soup Base:
- 6 strips thick-cut bacon, plus bacon drippings
- 1 lb boneless skinless chicken breast or thighs
- Salt & pepper
- 1–2 teaspoons olive oil
- 2 tablespoons butter (optional, if not using bacon drippings)
The Holy Trinity Plus:
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
Flavor Boosters:
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- ¼ cup all-purpose flour
The Creamy Base:
- 5 cups chicken broth
- 1 cup half and half
- 1½ lbs Yukon Gold potatoes or red potatoes, diced
- 1½ cups shredded cheddar cheese
Seasonings That Make It Sing:
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 1 pinch red pepper flakes
For Garnish:
- Green onions, chopped
Instructions
Put bacon in a cold pot. Turn heat to low. This prevents sticking and cooks more evenly. Takes about 10 minutes to get crispy. Don’t rush it. Save 2 tablespoons of the fat.
Salt and pepper your chicken well. Heat olive oil in the same pot over medium-high. Sear 3 minutes per side until golden. Doesn’t need to be cooked through – it finishes in the soup.
Use those bacon drippings. Add onion, carrots, celery. Cook 5 minutes until soft. The onion should look clear, not brown.
Throw in garlic, hot sauce, Worcestershire, and all the dried seasonings. Stir for 30 seconds until you smell the garlic.
Sprinkle flour over everything. Keep stirring for 2 minutes. This cooks out the flour taste and thickens the soup later.
Add chicken broth slowly while whisking. No lumps allowed. Stir in half and half. Add diced potatoes. Bring to a boil, then simmer.
Cut chicken into chunks and add back in. Simmer 20 minutes until potatoes are fork-tender.
Turn heat to low. Add cheddar cheese and stir until melted. Chop half the bacon and stir in. Save the rest for topping.
Ladle into bowls. Top with green onions and reserved bacon. Watch everyone’s reaction.
Notes
Shred your own cheese. The pre-shredded stuff has anti-caking agents that don’t melt smooth.
Cook bacon slowly. More fat renders out and it gets crispier.
Taste at the end. Add more salt, pepper, or hot sauce as needed.
Want it thicker? Mash some potatoes against the pot side with your spoon.
Never boil after adding cheese. It gets grainy.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American