Chicken Potato Soup Recipe

This hearty Chicken Potato Soup is the ultimate comfort food, blending tender chicken, creamy potatoes, and crispy bacon in a rich, flavorful broth. Perfect as a cozy dinner option, this one-pot recipe is easy to make and loved by the whole family. Packed with protein, veggies, and a touch of cheese, it’s the perfect balance of indulgent and nutritious. Learn how to make this satisfying homemade soup with simple ingredients and customizable options.

Ingredients

Soup:

• 6 strips thick-cut bacon (plus 2 tablespoons bacon drippings)
• 1 lb. boneless, skinless chicken breast or thighs
• Salt and pepper, to taste
• 1-2 teaspoons olive oil
• 2 tablespoons butter (optional, if not using bacon drippings)
• 1 small yellow onion, diced
• 3/4 cup carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1/4 cup flour
• 5 cups chicken broth
• 1 cup half and half
• 1 1/2 lbs. Yukon gold or red potatoes, peeled and diced
• 1 1/2 cups shredded cheddar cheese
• Green onions, for garnish

Seasonings:

• 1 teaspoon dried parsley
• 1/2 teaspoon each: dried rosemary, oregano, mustard powder
• 1/4 teaspoon pepper
• Pinch of red pepper flakes

---

Instructions

Prepare the Bacon:

1. Cook the bacon in a 4.5-quart soup pot over low heat until crispy. (Cutting the bacon in half helps it cook more evenly.)
2. Remove the cooked bacon and place it on a paper towel-lined plate. Once cooled, chop into small pieces and set aside.
3. Reserve 2 tablespoons of the bacon drippings in the pot, wiping out any dark spots but keeping the flavorful remnants.

Sear the Chicken:

1. Season both sides of the chicken with salt and pepper.
2. Heat olive oil in the pot over medium-high heat and sear the chicken for about 3 minutes per side, until golden. The chicken will finish cooking in the soup.
3. Remove the chicken and let it rest for 10 minutes before cutting into bite-sized pieces.

Make the Soup:

1. Return the bacon drippings to the pot over medium heat. Use a silicone spatula to scrape up any flavorful bits from the bottom and sides of the pot.
2. Add the onion, carrots, and celery. Stir to coat and sauté for 5 minutes until softened.
3. Stir in the garlic, hot sauce, Worcestershire sauce, and seasonings. Cook for 1 minute.
4. Sprinkle the flour over the vegetables, stirring constantly for 2 minutes to eliminate the raw flour taste.
5. Gradually add the chicken broth in small splashes, stirring to deglaze the pot. Follow with the half and half in the same manner.
6. Add the diced potatoes and bring the soup to a boil. Reduce to a simmer, add the chicken and its juices back to the pot, and cook partially covered for about 20 minutes, or until the potatoes are fork-tender.
7. Lower the heat and gradually stir in the shredded cheddar cheese until melted.
8. Stir in half of the chopped bacon, reserving the rest for topping.
9. Serve hot, garnished with green onions and the remaining bacon.

---

Why You’ll Love This Recipe

• Rich and comforting: The combination of bacon, cheese, and creamy broth creates an indulgent, satisfying soup.
• Customizable: Perfect for using up leftover chicken or adding your favorite veggies.
• One-pot meal: Easy to make and minimizes cleanup.
• Family-friendly: A hearty dish that pleases even picky eaters.

---

Tips

• Cut your bacon into smaller pieces before cooking to ensure even browning.
• Sear the chicken for extra flavor, but don’t worry if it’s slightly undercooked initially; it will finish cooking in the soup.
• For an extra creamy texture, mash some of the potatoes before serving.

---

Variations and Substitutions

• No bacon? Use 2 tablespoons of butter or olive oil instead of bacon drippings.
• Cheese: Swap cheddar for Gouda or Monterey Jack for a different flavor profile.
• Potatoes: Use russet potatoes if Yukon gold or red potatoes are unavailable.
• Spice level: Adjust the hot sauce and red pepper flakes to your preference.
• Vegetarian: Replace chicken with chickpeas or diced tofu and use vegetable broth.

---

FAQs

Can I make this soup ahead of time? Yes! Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if it thickens.

Can I freeze this soup? It’s best to freeze without the half and half, as dairy can separate. Add it fresh when reheating.

Can I use pre-cooked chicken? Absolutely! Rotisserie chicken works wonderfully. Add it during the simmering step.

---

Serving Suggestions

• Serve with crusty bread or dinner rolls to soak up the flavorful broth.
• Pair with a light green salad for a balanced meal.
• Top with extra cheese, sour cream, or crispy fried onions for added indulgence.