Chicken Potato Soup
User Reviews
5
Chicken Potato Soup
Description
This soup is started by cooking thick-cut bacon slowly to render fat and develop crisp pieces, which are reserved for garnish. Chicken breasts or thighs are seasoned and seared to golden brown for texture before being chopped. Aromatic vegetables including onion, carrot, celery, and garlic are sautéed in bacon fat and butter. A sprinkle of flour thickens the broth made from chicken stock and dairy, creating a creamy texture. Yukon Gold potatoes hold their shape while softening in the soup, contributing heartiness. A blend of dried parsley, rosemary, oregano, mustard powder, and red pepper flakes adds layered seasoning without overpowering.
The finished soup features a balance of smoky, savory, and mildly tangy flavors from Worcestershire and hot sauce. Shredded cheddar cheese is stirred in near the end, melting smoothly into the broth if the heat is controlled. Green onions added at the end provide freshness and color. This soup works well as a filling meal on cooler days and pairs nicely with bread or salad.
Store leftovers in the refrigerator for up to three days or freeze for up to three months. To preserve potato texture, avoid overcooking when reheating or freezing. You may substitute heavy cream for half and half for a richer mouthfeel or omit the dairy by increasing broth as preferred. Consider using low sodium broth if you want to control salt levels while keeping bacon and cheddar cheese.
Ingredients
Soup
- 6 Bacon plus 2 tbsp. bacon drippings, thick cut, strips
- 1 lb. chicken breast or thighs, boneless, skinless
- salt
- black pepper
- 1-2 teaspoons olive oil
- 2 tablespoons butter not needed if bacon drippings are used
- 1 yellow onion diced, small
- ¾ cup carrot diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/4 cup flour
- 5 cups chicken broth
- 1 cup half and half
- 1 ½ lbs. potato or red potatoes, Yukon gold variety
- 1 ½ cups cheddar cheese shredded
- green onions to garnish
Seasonings
- 1 teaspoon parsley dried
- ½ teaspoon dried rosemary
- ½ teaspoon oregano
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
Instructions
- Note: This soup can be made without bacon if needed, but it really adds a lot of great flavor to the broth. 2 tablespoons of butter can be used instead of bacon drippings if needed.
- Cook the Bacon: Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.
- Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.
- Sear the Chicken: Season each side of the chicken with salt/pepper. Heat olive oil over medium-high heat and sear the chicken on each side until a golden crust develops, about 3 minutes per side. It’s okay if the middle is uncooked, it will finish cooking in the soup. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
- Make the Soup: Add the bacon drippings back to the pot over medium heat. Use a silicone spatula to “clean” the bottom and sides of the pot, this will add flavor to the soup. Add the onions, carrots, and celery and toss to coat. Soften for 5 minutes.
- Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
- Stir in the flour and cook for 2 minutes, until the raw flour smell is gone.
- Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner.
- Peel the potatoes and cut into bite-sized cubes. Add them to the soup. Bring to a boil, then reduce to a simmer. Add the chicken back along with any juice from the plate and simmer over medium heat, partially covered, until the potatoes are fork tender, about 20 minutes.
- Reduce heat to low and sprinkle in the cheese, if adding. Stir in half of the chopped bacon and save the other half for the top of the serving bowls. Garnish with green onions and serve.
Notes
- Each serving is about one cup; the recipe yields approximately 11 cups.
- The hot sauce, Worcestershire sauce, and mustard powder enhance flavor without making the soup spicy.
- Use block cheddar cheese shredded fresh for better melting and flavor.
- Do not add cheese to very hot soup or it may separate and become grainy.
- Yukon Gold or red potatoes are preferred to retain shape; russets may fall apart.
- Chicken breasts or thighs both work; thighs yield a moister texture.
- Adding kale or spinach near the end can increase nutrition and color.
- Store refrigerated up to three days or freeze up to three months; avoid overcooking potatoes when reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 11cups
Amount Per Serving
Calories 285 kcal
% Daily Value*
| Calories | 285kcal | 14% |
| Carbohydrates | 17g | 6% |
| Protein | 17g | 34% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 65mg | 22% |
| Sodium | 682mg | 28% |
| Potassium | 556mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1786IU | 36% |
| Vitamin C | 15mg | 17% |
| Calcium | 158mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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