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Chicken Bacon Potato Soup

Cozy Up with Creamy Chicken Bacon Potato Soup Delight

Indulge in this hearty Chicken Bacon Potato Soup, a creamy comfort dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 6 slices Thick-cut Bacon Use turkey bacon for a lighter option.
  • 1 pound Boneless Skinless Chicken Breast Chicken thighs can be used for richer flavor.
  • 2 cups Yukon Gold Potatoes Russet potatoes are an alternative but may alter texture.
  • 1 cup Heavy Cream Half-and-half can be used for a lighter version.
  • 4 cups Chicken Stock Homemade stock enhances flavor; veggie stock may work.
For the Aromatics
  • 1 medium Shallot Substitute with yellow onion if needed.
  • 2 medium Carrots Other vegetables like bell peppers can be added.
  • 2 stalks Celery Adds sweetness and an aromatic base.
  • 2 cloves Garlic Garlic powder can substitute for fresh garlic.
For the Seasoning
  • 2 tablespoons Fresh Herbs (Parsley, Thyme) Dried herbs can substitute, reduce quantity by half.
  • 1 tablespoon Italian Seasoning
  • 1/2 teaspoon White Pepper Black pepper can replace white pepper.
  • 1 teaspoon Mustard Powder Can be omitted for milder taste.
For Thickening & Creaminess
  • 1/4 cup All-purpose Flour Cornstarch mixed with water can be used as a gluten-free alternative.
  • 1 cup Cheddar Cheese Use melting cheese like Gruyere for different flavor notes.

Equipment

  • Large pot

Method
 

Cooking Steps
  1. In a large pot over medium heat, cook thick-cut bacon until crispy, about 6-8 minutes. Remove the bacon and chop it, reserving the drippings.
  2. Season the boneless skinless chicken breasts with salt and pepper, then sear in the drippings for 3-4 minutes per side. Remove and chop.
  3. Sauté chopped shallots, carrots, and celery for 4-5 minutes, then add minced garlic for another 1-2 minutes.
  4. Sprinkle flour over the sautéed vegetables and cook for 1-2 minutes, then gradually add chicken stock and heavy cream while stirring.
  5. Add cubed Yukon gold potatoes and bring to a gentle boil. Reduce heat and simmer for 15-20 minutes until tender.
  6. Return chopped chicken and half of the bacon, stir in herbs, seasoning, and heat through for another 5 minutes.
  7. Ladle soup into bowls and top with remaining bacon. Optionally garnish with green onions.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 25gProtein: 20gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 65mgSodium: 820mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

This soup is perfect for family gatherings and can be customized with your choice of vegetables and herbs.

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