Creamy Chicken and Potato Soup Recipe
This Creamy Chicken and Potato Soup is a hearty and comforting dish perfect for chilly days. Made with crispy bacon, tender chicken breast, russet potatoes, and a creamy broth enriched with heavy cream, this soup offers a rich and satisfying flavor profile. The blend of sautéed vegetables and aromatic herbs creates a balanced depth of taste, making it an ideal meal for family dinners or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Meat and Protein
- 1 lb bacon, cooked and crumbled
- 1 ½ lbs chicken breast, cooked and diced
Vegetables
- 1 onion, diced
- ½ cup carrots, diced
- ½ cup celery, diced
- 5 garlic cloves, minced
- 3 Russet potatoes, peeled and diced
Liquids and Dairy
- ¼ cup unsalted butter
- 4 cups chicken broth
- 1 cup heavy cream
Seasonings and Others
- ½ cup all-purpose flour
- 1 chicken bouillon cube
- ½ teaspoon thyme
- 1 bay leaf
- Salt and pepper, to taste
- Toppings of choice (see options in post)
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the bacon until it becomes crispy. Remove the bacon and place it on a paper towel-lined plate to drain excess grease, reserving about ¼ cup of the bacon drippings in the pot.
- Sauté Vegetables: Add the butter to the pot with the bacon drippings and melt over medium heat. Add the diced onions, carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables soften and become fragrant.
- Create the Roux and Broth: Sprinkle the all-purpose flour evenly over the sautéed vegetables and whisk continuously for 2-3 minutes to cook the flour taste out. Remove the pot from heat and gradually whisk in the chicken broth until the mixture is smooth and lump-free.
- Add Herbs and Potatoes: Return the pot to the heat and add the chicken bouillon cube, thyme, bay leaf, salt, and pepper. Stir in the peeled and diced potatoes.
- Simmer Potatoes: Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes or until the potatoes are tender when pierced with a fork.
- Incorporate Chicken and Cream: Stir in the cooked diced chicken breast and heavy cream. Allow the soup to simmer over medium heat for an additional 10 minutes to meld all flavors together.
- Adjust Seasonings and Serve: Taste the soup and adjust salt and pepper to your liking. Serve hot in bowls, topped with your choice of desired toppings.
Notes
- For a thicker soup, you can mash some of the potatoes before adding the chicken and cream.
- Feel free to substitute chicken broth with vegetable broth for a lighter flavor.
- Options for toppings include shredded cheese, chopped green onions, sour cream, or extra crispy bacon bits.
- This soup can be refrigerated for up to 3 days or frozen for up to 2 months.
Keywords: Creamy Chicken Soup, Potato Soup, Comfort Food, Chicken and Potato, Hearty Soup, Bacon Soup, Homemade Soup
Find it online: https://islawhite.com/creamy-chicken-and-potato-soup-recipe/
