Chicken Bacon Potato Soup

Name: Chicken Bacon Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 people
Ingredients: 6 lices thick-cut bacon; 1 large yellow onion; 1 teaspoon garlic; 4 cups (32 ounces) chicken broth; 2 cups Yukon Gold potatoes; 1 teaspoon kosher salt; ½ teaspoon black pepper; 3 cups (420 g) rotisserie chicken; 1 cup (113 g) Monterey jack cheese; 1 cup (238 g) heavy whipping cream; 2 tablespoons cornstarch; 2 tablespoons water; green onions

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 people
Calories
431 kcal
Course
Main Course, Soup

Chicken Bacon Potato Soup

Iris Hanson

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Savor the flavors of this delicious Chicken Bacon Potato Soup. Loaded with bacon, potatoes, and chicken in a creamy broth, it's a hearty meal for any time of the year!

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Ingredients

Servings

6 lices thick-cut bacon, diced
1 large yellow onion, diced
1 teaspoon garlic, minced
4 cups (32 ounces) chicken broth
2 cups Yukon Gold potatoes, peeled, diced into ½-inch cubes
1 teaspoon kosher salt
½ teaspoon black pepper
3 cups (420 g) rotisserie chicken, shredded, chopped
1 cup (113 g) Monterey jack cheese, shredded
1 cup (238 g) heavy whipping cream
2 tablespoons cornstarch
2 tablespoons water
green onions, chopped for garnish

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Instructions

To a large pot over medium heat, add bacon. Cook until crispy, about 8-10 minutes. Use a slotted spoon to carefully remove the bacon and set it on a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings in the pot, discarding the rest.
To the reserved bacon drippings, add the onion. Cook for 3-5 minutes, or until softened. Add the garlic and cook for 1 more minute.
Stir in the chicken broth, potatoes, salt, and pepper. Bring the mixture to a boil. Then, reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
Stir in the chicken, cheese, heavy cream, and half of the bacon.
In a small bowl, whisk together the cornstarch and water to form a slurry. Slowly stir the slurry into the soup. Continue to cook over low heat, stirring occasionally, until the cheese is fully melted and the soup thickens slightly, 1-2 minutes.
Garnish the soup with reserved bacon and green onion. Serve hot.