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This chicken potato soup is the kind of cozy meal that warms you from the inside out on chilly nights. It strikes the perfect balance between creamy and hearty, with crispy bacon adding a depth of flavor that makes it truly memorable. This recipe has become my go-to when I need comfort food that feels special but doesn’t take all day to make.
I first made this soup on a cold evening when I needed something filling and satisfying. Now my family requests it anytime the weather turns crisp, which is quite often around here.
Ingredients
- Six strips of thick-cut bacon plus two tablespoons of bacon drippings: for rich smoky flavor thick-cut gives a nice balance of meat and fat
- One pound boneless skinless chicken breast or thighs: seasoned with salt and pepper for a tender protein base thighs add more flavor but breast is leaner
- One to two teaspoons olive oil: for searing chicken adding a subtle fruity note
- Two tablespoons butter (optional if you have bacon drippings): to add smooth richness during cooking
- One small yellow onion: diced to create a sweet and savory foundation
- Three quarters cup diced carrots: for natural sweetness and texture
- Two ribs celery: diced to add a gentle aromatic crunch
- Three cloves garlic: minced to enhance warmth and depth
- One teaspoon hot sauce: to give a slight tang and heat without overpowering
- One teaspoon Worcestershire sauce: for earthy umami complexity
- Quarter cup flour: to thicken the broth use all-purpose flour fresh from a sealed package
- Five cups chicken broth: for savory liquid homemade or low sodium store-bought works well
- One cup half and half: to achieve that creamy consistency
- One and a half pounds Yukon gold or red potatoes: peeled and cubed for hearty body Yukon golds are creamy while reds hold shape well
- One and a half cups shredded cheddar cheese: for a melty comforting finish
- Green onions to garnish: adding fresh color and mild onion bite
- Seasonings including one teaspoon dried parsley half teaspoon each of dried rosemary oregano mustard powder plus quarter teaspoon pepper and a pinch of red pepper flakes: to layer the flavor complexity
Instructions
- Cook the Bacon:
- Cook the bacon slowly over low heat in a 4.5-quart soup pot. Cutting the bacon into smaller pieces helps it cook evenly. Once done, drain on paper towels, chop, and set aside. Reserve two tablespoons of the bacon fat for cooking the soup base. Don’t wipe the pot clean of all the delicious browned bits—they are flavor gold.
- Sear the Chicken:
- Pat the chicken dry and season both sides with salt and pepper. Heat olive oil over medium-high heat and sear each side until a golden crust forms, roughly three minutes per side. It’s okay if the inside is still raw; it will finish cooking in the soup. Let the chicken rest for ten minutes, then cut into bite-sized chunks.
- Build the Soup:
- Return the bacon drippings to the pot and warm over medium heat. Use a silicone spatula to scrape any leftover bits from the bottom, enhancing the flavor. Add the diced onions, carrots, and celery and cook for about five minutes until softened. Stir in garlic, hot sauce, Worcestershire sauce, and all the dried seasonings. Sprinkle the flour evenly over the vegetables and cook for two minutes to remove the raw flour taste while stirring constantly. Begin adding the chicken broth in small amounts while stirring to prevent lumps and to scrape the pot clean after each addition. Follow the same with the half and half. Add the peeled, cubed potatoes to the pot and bring everything to a boil. Reduce heat to a simmer and add the chunked chicken along with any juices collected on the plate. Partially cover and let simmer until the potatoes are fork-tender, roughly 20 minutes. Lower the heat and stir in the shredded cheddar cheese until melted and smooth. Mix in half of the chopped bacon into the soup, reserving the rest for topping. Garnish servings with chopped green onions and the reserved bacon pieces for a lovely crunch.
I always look forward to the moment I sprinkle in the cheese and bacon right before serving. It’s like this little special ritual that turns a humble soup into something festive. One chilly evening, this soup brought my whole family together around the table sharing stories and laughter, making it more than just a meal but a warm memory.
Storage Tips
Store leftover soup in airtight containers in the refrigerator for up to four days. Reheat gently on the stovetop or microwave until warmed through. For longer storage, this soup freezes well for up to three months. When reheating from frozen, thaw overnight in the fridge if possible, then reheat slowly to preserve texture.
Ingredient Substitutions
If you want to make this soup dairy-free, replace half and half with full-fat coconut milk or another creamy plant-based milk. Skip the cheese or use a dairy-free alternative. Turkey bacon or smoked sausages can substitute for bacon if you prefer. You can also use sweet potatoes instead of regular potatoes for a sweeter twist.
Serving Suggestions
Serve this soup with crusty bread or soft dinner rolls to soak up the creamy broth. A simple side salad with a tangy vinaigrette helps balance out the richness. For extra freshness, add a squeeze of lemon juice just before serving to brighten flavors.
Seasonal Adaptations
In colder months, this soup is a perfect warming dish. In spring or summer, consider using fresh herbs like thyme or basil in place of dried seasonings to lighten the flavor. You might also add fresh corn or peas toward the end of cooking for a seasonal vegetable boost.
This chicken potato soup is a comforting classic that is both satisfying and easy to make. Enjoy it with your favorite sides and savor the warmth it brings to your table.
FAQs about Recipes
- → What type of potatoes work best?
Yukon gold or red potatoes are ideal as they hold their shape and provide a creamy texture when cooked.
- → Can I use chicken thighs instead of breast?
Yes, boneless skinless chicken thighs add a bit more richness and stay tender during simmering.
- → Is bacon necessary for flavor?
Bacon adds a smoky depth, but you can substitute its drippings with butter if preferred.
- → How can I thicken the broth?
Flour is cooked with the vegetables to create a roux, which naturally thickens the soup's broth.
- → What cheeses complement this soup?
Sharp cheddar cheese is used to enrich the creamy broth and add a savory finish.
- → Can this soup be made spicier?
Yes, adjusting the hot sauce and adding extra red pepper flakes can increase the spice level to taste.