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Creamy Chicken Potato Soup

This Chicken Potato Soup is loaded with tender chicken, bacon, veggies and potatoes in a rich creamy broth. The perfect meal for a chilly day, this is definitely one of the tastiest soups around!

Prep Time
10 mins
Cook Time
10 mins
Servings: 6
Calories: 466 kcal
Course: Soup
Cuisine: American

Ingredients

  • 5 strips smoked bacon
  • ½ tbsp unsalted butter
  • 1 large onion , diced
  • 2 carrots , diced
  • 2 ribs celery , diced
  • 6 medium potatoes , peeled and cubed
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes
  • ½ tsp black pepper plus extra to serve
  • 1 tbsp Dijon mustard
  • 1 lb (450g) boneless skinless chicken thighs , diced
  • 6 ½ cups (1 ½ liters) chicken broth
  • 3 tsp cornstarch (=cornflour)
  • ½ cup (125ml) cream , heavy / double
  • 4 tbsp grated cheddar cheese
  • 1 cup (30g) baby spinach roughly chopped
  • 3 tbsp parsley , chopped
  • grated parmesan , to serve

Instructions

    Cup of Yum
  1. Cook the bacon over low heat in a large pot until it crisps up and render its fat. Use tongs to set the bacon aside on a paper towel lined plate. Leave it to cool then chop it up.
  2. Add a little butter to the pot with the bacon drippings and heat until melted. Add the onion, celery, carrots and potatoes and season with salt, pepper, garlic powder and red pepper flakes. Cook over medium heat for five minutes then add the mustard.
  3. Pour in the chicken broth and bring to a simmer. Add the diced chicken and cooked bacon, partially cover the pot and simmer gently for 20 minutes or until the potatoes are tender and chicken is cooked through. Break up some of the potatoes against the side of the pot.
  4. Dilute the cornstarch in equal amounts cold water. Stir the cornstarch slurry and cream into the soup, heating through until the broth thickens.
  5. Add the chopped spinach and grated cheese and have a taste – divine or what? Garnish with the parsley and serve with a side of crusty bread and some grated Parmesan cheese.

Notes

  • Don't use shredded cheese in the soup as it won't melt properly. Use a box grated to grate the cheese just before adding to the soup.
  • Store in an airtight container in the fridge for up to three days or freeze, in portions, for up to three months. Thaw overnight in the fridge before reheating.

Nutrition Information

Calories 466kcal (23%) Carbohydrates 45g (15%) Protein 23g (46%) Fat 23g (35%) Saturated Fat 9g (45%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 0.1g Cholesterol 99mg (33%) Sodium 591mg (25%) Potassium 1410mg (40%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 4057IU (81%) Vitamin C 47mg (52%) Calcium 73mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 466

% Daily Value*

Calories 466kcal 23%
Carbohydrates 45g 15%
Protein 23g 46%
Fat 23g 35%
Saturated Fat 9g 45%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 8g 40%
Trans Fat 0.1g 5%
Cholesterol 99mg 33%
Sodium 591mg 25%
Potassium 1410mg 30%
Fiber 6g 24%
Sugar 4g 8%
Vitamin A 4057IU 81%
Vitamin C 47mg 52%
Calcium 73mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.