When you’re craving a bowl of comfort food that truly satisfies, look no further than this chicken potato soup. It’s creamy, loaded with flavor, and packed with tender chicken, velvety potatoes, crisp bacon, and melty cheddar cheese. The best part? It’s a one-pot soup that’s easy enough for a weeknight but cozy enough for a lazy Sunday.

Why You’ll Love This Chicken Potato Soup

This creamy chicken soup is the definition of a hearty dinner idea. With layers of flavor from seared chicken, bacon drippings, garlic, spices, and a blend of vegetables, each spoonful feels like a warm hug. Whether you’re fighting off a chill or feeding a hungry family, this soup is bound to become a cold-weather favorite.

Ingredients You’ll Need

Soup Base:

6 strips thick-cut bacon
2 tbsp bacon drippings (or 2 tbsp butter)
1 lb boneless skinless chicken breast or thighs (450 g)
Salt and pepper to taste
1–2 tsp olive oil
1 small yellow onion, diced
¾ cup diced carrots (90 g)
2 ribs of celery, diced
3 cloves garlic, minced
1 tsp hot sauce
1 tsp Worcestershire sauce
¼ cup flour (30 g)
5 cups chicken broth (1.2 liters)
1 cup half and half (240 ml)
1½ lbs Yukon gold or red potatoes, peeled and cubed (680 g)
1½ cups cheddar cheese, shredded (170 g)
Green onions, chopped (for garnish)

Seasonings:

1 tsp dried parsley
½ tsp each: dried rosemary, oregano, mustard powder
¼ tsp black pepper
Pinch of red pepper flakes

How to Make Chicken Potato Soup

Cook the Bacon: In a large soup pot, cook bacon over low heat until crispy. Set aside on paper towels. Reserve 2 tbsp bacon drippings in the pot.
Sear the Chicken: Season chicken with salt and pepper. Heat olive oil in the pot and sear chicken over medium-high heat, about 3 minutes per side. Set aside to rest, then chop into bite-sized pieces.
Sauté the Veggies: Add reserved bacon drippings back to the pot. Sauté onions, carrots, and celery for 5 minutes until softened. Stir in garlic, hot sauce, Worcestershire, and all the seasonings.
Thicken the Base: Sprinkle in the flour and cook for 2 minutes, stirring constantly. Gradually pour in the chicken broth and half and half, whisking to combine.
Simmer the Soup: Add potatoes and bring the soup to a gentle boil. Reduce to a simmer and add the cooked chicken. Cover partially and simmer for 20 minutes until potatoes are fork-tender.
Finish and Serve: Lower the heat and stir in shredded cheddar cheese and half the crumbled bacon. Stir until melted and creamy. Serve hot, garnished with the remaining bacon and chopped green onions.

Tips for a Perfect One-Pot Soup

Yukon gold potatoes are best for this soup—they hold their shape and have a creamy texture.
For a richer soup, use heavy cream instead of half and half.
Spice it up with extra hot sauce or a pinch of cayenne if you like more heat.
Don’t skip the bacon—it adds unbeatable depth and crunch.

The Cozy Story Behind This Comfort Food Classic

This soup first came together in my kitchen on a rainy evening when all I wanted was something warm and hearty. I started with what I had—chicken, potatoes, some bacon—and the magic happened. It’s since become a favourite in our home, especially on chilly nights when a big, satisfying bowl of something comforting is the only answer.

What to Serve with Chicken Potato Soup

This soup is filling on its own, but a hunk of crusty bread or a side of garlic toast takes it over the top. Add a green salad with tangy vinaigrette for balance, or keep it simple with just a spoon and a cozy blanket.

How to Store and Reheat

Let the soup cool before storing in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat, stirring occasionally. If it thickens too much, add a splash of broth or milk to bring it back to the perfect consistency.

FAQs

Can I use rotisserie chicken?

Absolutely! Just skip the searing step and stir in chopped rotisserie chicken with the potatoes.

Can I make it gluten-free?

Use a gluten-free flour blend or cornstarch to thicken.

Can I freeze this soup?

Yes, but note that the potatoes and dairy may change texture slightly. Freeze in airtight containers for up to 2 months.

Is it okay to use frozen vegetables?

Totally. Just adjust the cooking time and add them after sautéing the onions.

A Bowl of Creamy, Bacon-Topped Bliss

This chicken potato soup brings all the best things together in one pot—tender chicken, creamy broth, hearty potatoes, crispy bacon, and gooey cheese. It’s the kind of comfort food you’ll crave again and again, and the kind of recipe that turns a chilly day into something a little warmer.

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