When the weather turns chilly, there’s nothing quite like a steaming bowl of soup to warm you up. This Creamy Chicken Potato Soup is the ultimate comfort food, blending tender chicken, hearty potatoes, and a rich, velvety broth. It’s the kind of dish that wraps you in a cozy embrace, making even the coldest days feel a little brighter. Perfect for a family dinner or a solo indulgence, this soup is your go-to for a satisfying and soul-soothing meal.
Steps
- Slowly cook the bacon in a soup pot over low heat until crispy, then set aside on a paper towel. Reserve two tablespoons of the bacon drippings.
- Season the chicken with salt and pepper. Heat olive oil in the pot and sear the chicken until golden on both sides, then let it rest for 10 minutes before cutting into bite-sized pieces.
- Return the bacon drippings to the pot, add diced onions, carrots, and celery, and cook for five minutes until softened. Stir in garlic, hot sauce, Worcestershire sauce, and seasonings.
- Mix in the flour and cook for two minutes, then gradually add chicken broth and half and half, stirring continuously to incorporate.
- Peel and dice the potatoes, then add them to the soup. Bring the mixture to a boil, reduce the heat, and simmer for about 20 minutes until the potatoes are tender.
- Lower the heat and incorporate shredded cheese, if using, until melted. Mix in half of the chopped bacon, reserving the rest for garnishing.
- Serve the soup hot, garnished with remaining bacon and green onions. Enjoy your flavorful chicken potato soup!
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Ingredients
- 6 strips of thick-cut bacon
- 2 tablespoons bacon drippings (or butter if preferred)
- 1 pound boneless, skinless chicken breasts or thighs
- Salt and pepper to taste
- 1-2 teaspoons olive oil
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs of celery, diced
- 3 cloves of garlic, minced
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- ¼ cup all-purpose flour
- 5 cups chicken broth
- 1 cup half and half (or heavy cream for a richer texture)
- 1 ½ pounds Yukon Gold potatoes or red potatoes, peeled and cubed
- 1 ½ cups cheddar cheese, shredded
- Green onions, for garnish
- 1 teaspoon dried parsley
- ½ teaspoon each of dried rosemary and oregano
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- A pinch of red pepper flakes
Nutritional Values
Calories: 3135kcal | Carbohydrates: 187g | Protein: 187g | Fat: 176g | Saturated Fat: 88g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 55g | Trans Fat: 1.1g | Cholesterol: 715mg | Sodium: 7502mg | Potassium: 6116mg | Fiber: 22g | Sugar: 33g | Vitamin A: 19646IU | Vitamin C: 165mg | Calcium: 1738mg | Iron: 11mg
FAQ
- Can I make Chicken Potato Soup without bacon?
- Yes, you can omit the bacon if needed. However, bacon contributes a lot of flavor to the broth. If you choose to leave it out, you might want to use 2 tablespoons of butter instead of the bacon drippings.
- What kind of potatoes should I use for this soup?
- Yukon Gold potatoes are recommended due to their creamy texture. Red potatoes are also a great choice because they hold their shape well. Russet potatoes can be used but tend to break down more easily due to their high starch content.
- Can I use something other than half and half in the soup?
- Certainly! Heavy cream can be used for a richer texture. Alternatively, you can skip the dairy altogether and replace it with an extra cup of chicken broth if you prefer.
- How should I store the leftover soup?
- Store the soup in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months. If freezing, take care not to overcook the potatoes initially, as they can become crumbly when reheated.
- What are some optional additions to enhance the soup?
- Consider adding kale or spinach for a healthy touch. Introduce them towards the end of cooking, allowing a few minutes for them to wilt. Additionally, adding cheese, shredded from a block, can enhance the flavor.
Tips
- Use freshly shredded cheese from a block for a smoother and tastier melt compared to pre-shredded options. It enhances the overall texture and flavor of the soup.
- When incorporating cheese into the soup, ensure the base is not too hot to prevent the dairy from separating and becoming grainy.
- Consider using Yukon Gold or red potatoes for their ability to hold their shape and provide a creamy consistency. If you opt for russet potatoes, be cautious as they are starchier and may fall apart more easily.
- For a healthier twist, add kale or spinach towards the end of cooking. Allow a few minutes for the greens to wilt and integrate into the soup’s flavors.
Equipment
- 4.5 Quart Dutch Oven – Essential for cooking the soup.
- Box Cheese Grater – For shredding cheese, which is recommended for better melting and taste.
- Better Than Bouillon – Useful for making broth if you prefer to use a concentrated base.
- Measuring Spoons – Magnetic ones are suggested for organization.
- Soup Ladle – Necessary for serving the soup.
- 16 oz. Storage Containers – For storing or freezing the soup; stackable and leak-proof options are ideal.
- Pinch Bowls – Helpful for measuring and organizing seasonings ahead of time.
