Be sure to try my Chicken Corn Chowder and Broccoli Potato Soup recipes next!
Chicken Potato Soup
I am pretty sure this is the most flavor-packed soup there is. This is definitely the best way to take chicken and potatoes and turn them into something that your family will devour. And while leftovers freeze well, I think it’s unlikely that you’ll end up having any! Not only does the crispy bacon add a lot of flavor and a nice little crunch, but the drippings are reserved and used to cook the vegetables, which adds so much amazing flavor to the broth. I use my favorite flavor enhancers in this soup and the seasonings are really on point. Feel free to add spinach or kale to round it all out and be sure to check out my pro tips below, I have everything you need to know to nail this chicken potato soup recipe!
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Cook bacon and set aside, reserve bacon drippings. Chop bacon once cooled.
Season chicken with salt/pepper and sear in olive oil until golden on each side. Let rest for 10 minutes, then cut into bite-sized pieces. Add bacon drippings back to the soup pot along with onions, carrots, and celery. Let soften for 5 minutes, then add garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine, then add flour and cook for 2 minutes.
Add chicken broth in small splashes. Add the half and half in the same manner. Peel and dice the potatoes and add them to the soup. Bring the soup to a boil, then reduce to a simmer. Add the chicken back and simmer until the potatoes are fork tender, about 20 minutes.
Reduce heat to low and stir in the cheese, if using. Add half of the bacon back to the soup and save the rest to sprinkle over serving bowls. Garnish with green onions and serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. This soup does freeze/reheat well, just be sure not to overcook the potatoes if you end up freezing leftovers as they can become crumbly and fall apart if overcooked.
Try These Next
Tried This Recipe?
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4.5 Quart Dutch Oven– This is the one I use that’s pictured in this recipe. Box Cheese Grater– Freshly shredded cheese melts and tastes much better than packaged shredded cheese. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pinch Bowls– For measuring seasonings, etc. ahead of time. Soup Ladle 16 oz. storage containers I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.
