Chicken Potato Soup with Bacon and Cheddar Recipe
Introduction
Chicken Potato Soup is a comforting, hearty dish perfect for cozy nights. Loaded with tender chicken, creamy potatoes, and flavorful bacon, this soup warms you from the inside out. It’s an easy-to-make recipe that feels like a hug in a bowl.
Ingredients
- 6 strips thick cut bacon (plus 2 tablespoons bacon drippings)
- 1 lb. boneless skinless chicken breast or thighs
- Salt and pepper, to taste
- 1-2 teaspoons olive oil
- 2 tablespoons butter (optional, if not using bacon drippings)
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- ¼ cup flour
- 5 cups chicken broth
- 1 cup half and half
- 1½ lbs. Yukon Gold or red potatoes
- 1½ cups shredded cheddar cheese
- Green onions, for garnish
- 1 teaspoon dried parsley
- ½ teaspoon each: dried rosemary, oregano, mustard powder
- ¼ teaspoon pepper
- 1 pinch red pepper flakes
Instructions
- Step 1: Cook the bacon slowly in a large soup pot over low heat until crispy. Remove and set on paper towels to drain. Reserve 2 tablespoons of the bacon drippings and chop the cooked bacon once cooled.
- Step 2: Wipe any dark spots from the pot but leave the flavorful drippings and bacon remnants behind.
- Step 3: Season chicken with salt and pepper. Heat olive oil over medium-high heat and sear chicken on each side until golden, about 3 minutes per side. Let rest 10 minutes, then cut into bite-sized pieces.
- Step 4: Return bacon drippings to the pot over medium heat. Add onion, carrots, and celery, tossing to coat and soften for 5 minutes.
- Step 5: Stir in garlic, hot sauce, Worcestershire sauce, dried herbs, pepper, and red pepper flakes.
- Step 6: Sprinkle the flour over the vegetables and cook, stirring, for 2 minutes to remove the raw flour taste.
- Step 7: Gradually add chicken broth, stirring constantly and scraping the bottom of the pot to release any stuck bits. Add half and half in the same way.
- Step 8: Peel and cube potatoes, then add them to the pot. Bring to a boil, reduce heat to a simmer, and add the chicken along with any juices from the resting plate. Cover partially and cook until potatoes are tender, about 20 minutes.
- Step 9: Reduce heat to low and stir in shredded cheddar cheese and half of the chopped bacon. Save the remaining bacon for garnish.
- Step 10: Ladle soup into bowls, garnish with reserved bacon and green onions, and serve warm.
Tips & Variations
- If you prefer a vegetarian version, omit the bacon and chicken and use vegetable broth. Add mushrooms or extra veggies for richness.
- Use chicken thighs for a juicier, more flavorful bite.
- For a thicker soup, mash some cooked potatoes before adding the cheese.
- Adjust the heat by omitting or increasing the hot sauce and red pepper flakes.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, to prevent curdling of the half and half. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken or fresh chicken stock?
Yes, frozen chicken can be used but thaw it fully before searing. Fresh chicken stock works beautifully and will enhance the soup’s flavor even more.
Is it necessary to use both bacon and butter?
No, the bacon drippings provide plenty of fat and flavor. Use butter only if you skip the bacon or need extra fat to cook the vegetables.
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Chicken Potato Soup with Bacon and Cheddar Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
A hearty and comforting Chicken Potato Soup featuring tender chicken, crispy bacon, and creamy Yukon gold potatoes simmered in a flavorful broth enriched with cheese and savory seasonings. Perfect for a cozy meal, this soup balances rich textures and bold flavors with a touch of heat and fresh green onion garnish.
Ingredients
Scale
Protein and Fats
- 6 strips thick cut bacon (plus 2 tbsp. bacon drippings)
- 1 lb. boneless skinless chicken breast (or thighs)
- 1–2 teaspoons olive oil
- 2 tablespoons butter (optional, not needed if bacon drippings are used)
Vegetables and Aromatics
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 ½ lbs. Yukon gold potatoes (or red potatoes), peeled and cut into bite-sized cubes
- Green onions, to garnish
Liquids and Dairy
- 5 cups chicken broth
- 1 cup half and half
- 1 ½ cups cheddar cheese, shredded
Seasonings and Spices
- Salt and pepper, to taste
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- ¼ cup flour
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon pepper
- 1 pinch red pepper flakes
Instructions
- Cook the Bacon: Slowly cook the bacon strips in a 4.5-quart soup pot over low heat until crispy. Cut bacon in half if desired to fit the pan better. Once cooked, transfer to a paper towel lined plate to drain and cool. Reserve 2 tablespoons of bacon drippings from the pot and chop the bacon once cooled.
- Prepare the Pot: Wipe any dark spots from the pot, leaving the flavorful bacon remnants to enhance the soup base.
- Sear the Chicken: Season chicken breasts on both sides with salt and pepper. Heat olive oil over medium-high heat in the pot and sear chicken until golden crust forms on each side, about 3 minutes per side. The chicken doesn’t need to be fully cooked. Remove from the pot, let rest for 10 minutes, then cut into bite-sized pieces.
- Cook Vegetables: Add the reserved bacon drippings back to the pot over medium heat. Use a silicone spatula to scrape flavor from the bottom and sides. Add diced onions, carrots, and celery, tossing to coat in the drippings. Cook until softened, about 5 minutes.
- Add Aromatics and Seasonings: Stir in minced garlic, hot sauce, Worcestershire sauce, dried parsley, rosemary, oregano, mustard powder, pepper, and red pepper flakes. Mix thoroughly to combine flavors.
- Create the Roux: Sprinkle in the flour and cook for 2 minutes, stirring constantly until the raw flour smell disappears and the mixture thickens slightly.
- Add Liquids Gradually: Slowly pour in the chicken broth in small splashes while stirring and scraping the bottom of the pot to incorporate browned bits. Then add the half and half gradually using the same method to ensure a smooth soup base.
- Add Potatoes and Simmer: Add the peeled and cubed potatoes to the soup. Bring to a boil, then reduce to a simmer. Return the cut chicken pieces along with any accumulated juices to the pot. Simmer partially covered over medium heat until potatoes are fork-tender, about 20 minutes.
- Finish Soup: Reduce heat to low. Stir in shredded cheddar cheese until melted and smooth. Mix in half of the chopped bacon to infuse more flavor into the soup.
- Serve: Ladle soup into bowls and garnish with the remaining chopped bacon and fresh green onions. Serve warm for a comforting dish.
Notes
- Omitting bacon is possible, but bacon adds a rich flavor to the broth; use 2 tablespoons butter instead if not using bacon drippings.
- Chicken thighs can be used as an alternative to chicken breasts for a juicier texture.
- Stir flour into vegetables to form a roux which thickens the soup for a creamier consistency.
- Adjust hot sauce and red pepper flakes to control spice level.
- Leftover soup stores well in the refrigerator for up to 3 days and freezes well.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Chicken Potato Soup, Comfort Food, Bacon Soup, Cheddar Chicken Soup, Hearty Soup, Easy Soup Recipe
