Chicken Potato Soup (Printable Version)
Savor rich flavors of chicken, potatoes, bacon, and cheddar in a creamy warming soup.
# What You'll Need:
→ Soup
01 -
6 strips thick-cut bacon plus 2 tablespoons bacon drippings
02 -
1 pound boneless skinless chicken breast or thighs
03 -
Salt and black pepper, to taste
04 -
1 to 2 teaspoons olive oil
05 -
2 tablespoons butter (optional if bacon drippings are used)
06 -
1 small yellow onion, diced
07 -
3/4 cup diced carrots
08 -
2 ribs celery, diced
09 -
3 cloves garlic, minced
10 -
1 teaspoon hot sauce
11 -
1 teaspoon Worcestershire sauce
12 -
1/4 cup all-purpose flour
13 -
5 cups chicken broth
14 -
1 cup half-and-half
15 -
1 1/2 pounds Yukon Gold or red potatoes
16 -
1 1/2 cups shredded cheddar cheese
17 -
Green onions, for garnish
→ Seasonings
18 -
1 teaspoon dried parsley
19 -
1/2 teaspoon dried rosemary
20 -
1/2 teaspoon dried oregano
21 -
1/2 teaspoon mustard powder
22 -
1/4 teaspoon ground black pepper
23 -
Pinch of red pepper flakes
# Step-by-Step Guide:
01 -
Slowly cook bacon strips in a 4.5-quart soup pot over low heat until crisp. Drain on a paper towel-lined plate, reserving 2 tablespoons of bacon drippings. Chop bacon once cooled. Wipe dark spots from pot, leaving bacon remnants for flavor.
02 -
Season chicken breasts or thighs with salt and pepper. Heat olive oil over medium-high heat and sear chicken for about 3 minutes per side until golden crust forms. Remove from heat, let rest for 10 minutes, then cut into bite-sized pieces.
03 -
Return reserved bacon drippings to pot over medium heat. Use a spatula to deglaze the pot. Add diced onions, carrots, and celery, tossing to coat and soften for 5 minutes.
04 -
Stir in minced garlic, hot sauce, Worcestershire sauce, dried parsley, rosemary, oregano, mustard powder, black pepper, and red pepper flakes. Combine thoroughly.
05 -
Sprinkle in the flour and cook, stirring constantly for 2 minutes until raw flour aroma dissipates.
06 -
Gradually pour in chicken broth in small splashes while stirring continuously and scraping the pot to release browned bits. Follow with half-and-half added in the same manner.
07 -
Peel and dice potatoes into bite-sized cubes. Add potatoes to the pot and bring soup to a boil, then reduce to a simmer.
08 -
Return chicken pieces and any accumulated juices to the pot. Simmer partially covered over medium heat until potatoes are fork tender, approximately 20 minutes.
09 -
Reduce heat to low. Stir in shredded cheddar cheese and half of the chopped bacon. Reserve remaining bacon for garnish.
10 -
Ladle soup into bowls, garnish with remaining bacon and chopped green onions. Serve warm.
# Additional Notes:
01 -
This dish can be prepared without bacon for a lighter flavor; substitute with butter if bacon drippings are unavailable.