Description
This creamy chicken and potato soup is a comforting, hearty dish perfect for chilly days. Loaded with tender chicken, diced potatoes, and a flavorful mix of vegetables, it’s enriched with creamy heavy cream and crispy bacon for extra depth. The soup simmers to perfection, delivering a smooth, velvety texture and a balanced taste of herbs and savory goodness.
Ingredients
Soup Ingredients
- 1 lb bacon (cooked and crumbled)
- 1/4 cup unsalted butter
- 1 onion (diced)
- 1/2 cup carrots (diced)
- 1/2 cup celery (diced)
- 5 garlic cloves (minced)
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 1 chicken bouillon cube
- 1/2 tsp thyme
- 1 bay leaf
- Salt and pepper (to taste)
- 3 Russet potatoes (peeled and diced)
- 1 1/2 lbs chicken breast (cooked and diced)
- 1 cup heavy cream
Toppings (Optional)
- Toppings of choice (such as shredded cheese, chopped green onions, sour cream, extra bacon crumbles)
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the bacon until crispy. Remove the bacon and place it onto a paper towel-lined plate to drain excess fat. Reserve about ¼ cup of the bacon drippings in the pot for added flavor.
- Sauté the Vegetables: Melt the butter in the pot with the bacon drippings. Add the diced onion, carrots, celery, and minced garlic. Sauté the vegetables for about 5 minutes until they are softened and fragrant.
- Add the Flour: Sprinkle the flour over the sautéed vegetables and whisk continuously for 2-3 minutes to cook out the raw flour taste. This will help thicken the soup later.
- Incorporate Broth: Remove the pot from heat. Slowly whisk in the chicken broth until the mixture is smooth and lump-free.
- Add Seasonings and Potatoes: Return the pot to heat. Stir in the chicken bouillon cube, thyme, bay leaf, salt, pepper, and diced potatoes. Bring to a boil.
- Simmer the Soup: Reduce heat to a simmer and cook the soup for about 20 minutes, or until the potatoes are tender when poked with a fork.
- Add Chicken and Cream: Stir in the cooked, diced chicken and the heavy cream. Allow the soup to simmer over medium heat for another 10 minutes to blend flavors and heat through.
- Final Seasoning and Serve: Taste and adjust salt and pepper as needed. Remove the bay leaf. Serve the soup hot in bowls topped with your choice of garnishes such as extra bacon, shredded cheese, or green onions.
Notes
- Use cooked chicken breast leftover from roasting or poaching for best results.
- If you prefer a thicker soup, mash some of the potatoes against the side of the pot during cooking.
- For a lighter option, substitute half-and-half for the heavy cream.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully.
- Adjust seasoning to taste before serving as the bouillon cube adds saltiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
