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CREAMY CHICKEN AND POTATO SOUP

CREAMY CHICKEN AND POTATO SOUP
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Rich, creamy soup loaded with crispy bacon, tender chicken, hearty potatoes, and vegetables in velvety broth. Perfect comfort food ready in under an hour.

Ingredients

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  • 1 lb bacon, chopped
  • 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 (low sodium preferred)
  • 1 chicken bouillon cube
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • Salt and ground black pepper, to taste
  • 3 Russet potatoes, peeled and diced into 1/2-inch cubes
  • 1 1/2 lbs chicken breast, boneless skinless, cooked and diced
  • 1 cup heavy cream
  • Optional toppings: cheddar cheese, green onions, sour cream, parsley, bacon

Instructions

  1. Cook chopped bacon in large pot over medium heat for 10 minutes until crispy. Remove with slotted spoon to paper towel-lined plate. Keep about 1/4 cup bacon drippings in pot.
  2. Add butter to pot with bacon drippings and melt over medium heat.
  3. Add onions, carrots, and celery. Sauté for 5 minutes until vegetables soften and onions turn translucent.
  4. Add minced garlic and stir constantly for 30 seconds until fragrant.
  5. Sprinkle flour over vegetables. Stir continuously for 2-3 minutes until mixture forms thick paste. This cooks out raw flour taste.
  6. Remove pot from heat. Slowly whisk in chicken broth, adding 1/2 cup at a time and whisking until smooth before adding more. This prevents lumps.
  7. Return pot to medium heat. Add bouillon cube, thyme, bay leaf, salt, pepper, and diced potatoes. Stir to combine.
  8. Bring to boil, then reduce heat to gentle simmer. Cook for 20 minutes until potatoes are fork-tender.
  9. Add cooked, diced chicken and heavy cream. Stir to combine.
  10. Simmer over medium-low heat for 10 minutes, stirring occasionally, until chicken is heated through and flavors meld. Remove bay leaf.
  11. Taste and adjust seasoning. Serve hot with desired toppings, including reserved crispy bacon.

Notes

  • Rotisserie chicken is great time-saver. Can also poach chicken in the broth for extra flavor.
  • Use low-sodium broth to control salt since bacon adds saltiness.
  • Remove pot from heat before adding broth to prevent lumps in roux.
  • Don’t overcook potatoes if planning to freeze. Keep slightly firm.
  • Russet potatoes break down slightly and help thicken soup naturally.
  • Can be made in slow cooker: cook bacon first, then add all except cream and chicken. Cook LOW 6-7 hours or HIGH 3-4 hours. Add cream and chicken last 30 minutes.

Nutrition

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