Description
Chicken Potato Soup is the ultimate creamy, comforting one-pot dinner. Packed with seared chicken, tender potatoes, crispy bacon, cheddar cheese, and hearty veggies, this cozy soup is perfect for chilly nights. It’s rich, flavorful, and easy enough for a weeknight meal but satisfying enough for a weekend indulgence.
Ingredients
Soup Base:
6 strips thick-cut bacon
2 tbsp bacon drippings (or 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 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
Instructions
Cook Bacon: In a large soup pot over low heat, cook bacon until crispy. Set aside on paper towels. Reserve 2 tbsp drippings in the pot.
Sear Chicken: Season chicken with salt and pepper. Sear in the pot with olive oil for ~3 minutes per side. Set aside, then chop.
Sauté Veggies: Add bacon drippings to the pot. Sauté onion, carrot, and celery for 5 minutes. Stir in garlic, hot sauce, Worcestershire, and seasonings.
Thicken Soup: Sprinkle in flour and cook 2 minutes. Gradually whisk in broth and half and half.
Simmer: Add potatoes and bring to a gentle boil. Reduce to simmer, add chopped chicken, and cook ~20 minutes until potatoes are fork-tender.
Finish: Stir in cheddar cheese and half the bacon. Mix until creamy. Serve topped with remaining bacon and chopped green onions.
Notes
Yukon gold potatoes hold shape and stay creamy.
Use heavy cream for a richer result.
Adjust spice with hot sauce or red pepper flakes.
Skip the bacon at your own risk—it adds major depth and crunch.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American