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Creamy Chicken and Potato Soup

Creamy Chicken and Potato Soup for Ultimate Cozy Comfort

A heartwarming Creamy Chicken and Potato Soup perfect for chilly evenings, blending tender chicken, velvety potatoes, and crispy bacon in a luscious broth.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4-5 strips Bacon Adds smoky flavor; can be omitted or substituted with turkey bacon.
  • 2 tablespoons Unsalted Butter Provides richness; can be replaced with olive oil for a dairy-free option.
  • 1 large Onion Offers aromatic sweetness; substitute with shallots for milder flavor.
  • 2 medium Carrots Adds natural sweetness; other vegetables can be used for variation.
  • 2 stalks Celery Adds depth and flavor; can substitute with fennel.
  • 3 cloves Garlic Enhances overall flavor; use garlic powder if necessary.
  • 1/4 cup All-Purpose Flour Thickens the soup; gluten-free flour can substitute.
  • 4 cups Chicken Broth Provides base flavor; vegetable broth can be used for a vegetarian version.
  • 1 cube Chicken Bouillon Cube Intensifies broth flavor.
  • 1 teaspoon Thyme Adds earthiness; oregano or rosemary can be used as alternatives.
  • 1 leaf Bay Leaf Infuses flavor but should be removed before serving.
For the Hearty Fill
  • 4 cups Russet Potatoes Contributes heartiness; can use Yukon Gold without peeling.
  • 2 cups Cooked/Diced Chicken Breast Provides protein; rotisserie chicken is a great shortcut.
  • 1 cup Heavy Cream Adds creaminess; substitute with half-and-half or coconut milk for a lighter version.

Equipment

  • Large pot or Dutch oven

Method
 

Cooking Instructions
  1. In a large pot or Dutch oven, cook 4-5 strips of bacon over medium heat until crispy, about 6-8 minutes. Once browned, remove the bacon and set aside, leaving about ¼ cup of drippings in the pot.
  2. Add 2 tablespoons of unsalted butter to the drippings and melt over medium heat. Sauté a chopped onion, diced carrots, diced celery, and minced garlic for around 5 minutes until softened.
  3. Sprinkle in ¼ cup of all-purpose flour, whisking for 2-3 minutes to create a roux. Gradually add in 4 cups of chicken broth, whisking continuously until smooth.
  4. Add 1 chicken bouillon cube, 1 teaspoon of dried thyme, 1 bay leaf, salt, and pepper to taste, then stir in 4 cups of diced russet potatoes. Bring to a boil, reduce to low, and simmer for 20 minutes.
  5. Once the potatoes are tender, stir in 2 cups of cooked, diced chicken breast and 1 cup of heavy cream. Simmer for an additional 10 minutes.
  6. Taste the soup and adjust seasonings as needed. Remove the bay leaf before serving. Ladle into bowls and top with crispy bacon.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 80mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 3gVitamin A: 400IUVitamin C: 25mgCalcium: 50mgIron: 2mg

Notes

Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently on the stove while stirring frequently.

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