The Ultimate Creamy Chicken Potato Soup (with Bacon!) Recipe

There is a special kind of magic that happens in a soup pot. It’s a place where humble ingredients are transformed, where flavors meld and deepen, and where the ultimate comfort is ladled out, steaming and fragrant, into a waiting bowl. This Creamy Chicken Potato Soup with Bacon is the undisputed champion of that magical process. It’s a recipe that feels like a warm embrace on a chilly day, a culinary hug that satisfies down to your very soul. Imagine tender chunks of potato and succulent chicken swimming in a luxuriously creamy, herb-infused broth, all punctuated by the smoky, salty crunch of crispy bacon. This isn’t just a soup; it’s an experience, a one-pot wonder that is deceptively easy to make yet tastes like it simmered for hours.

What truly sets this soup apart is its perfect balance. It’s rich and creamy without being overly heavy. It’s hearty and filling but remains incredibly comforting. The foundation is a classic mirepoix—onion, carrot, and celery—which provides a sweet, aromatic base. From there, we build layers of flavor: the savory depth of garlic and thyme, the hearty substance of Yukon Gold potatoes, the lean protein of chicken, and the undeniable, irresistible allure of bacon. The cream is added at the end, creating a velvety texture that coats every ingredient beautifully. This recipe is designed for the home cook, requiring just one pot and simple techniques for a result that will have everyone asking for seconds.

Beyond its incredible taste, this soup is a practical dream. It’s a fantastic way to use up leftover cooked chicken or even leftover mashed potatoes (a variation we’ll explore later). It’s a complete meal in a bowl, needing perhaps only a slice of crusty bread for dipping. It reheats magnificently, often tasting even better the next day as the flavors continue to marry. Whether you’re feeding a hungry family on a busy weeknight, preparing a cozy weekend lunch, or needing a dish to bring to a friend in need, this Creamy Chicken Potato Soup with Bacon is the answer. It’s the epitome of from-scratch cooking that feels both rewarding and remarkably straightforward.

The Cultural Comfort of Potato Soup

Potato soup, in its many forms, is a global comfort food staple. From the rustic Zuppa di Patate in Italy to the creamy Potage Parmentier in France (a simple leek and potato soup), cultures around the world have recognized the humble potato’s ability to create a satisfying and nourishing meal. In the United States, potato soup has long been a fixture in home kitchens, a testament to thrift and heartland cooking. Our version, enriched with chicken and bacon, leans into the American tradition of hearty, robust flavors. The addition of bacon pays homage to the beloved “loaded baked potato” concept, translating that familiar, crowd-pleasing flavor profile into a spoonable, soul-warming format. This soup is a celebration of that tradition, updated with a focus on a creamy, perfectly balanced broth and fresh, quality ingredients.

Ingredients

This recipe uses a combination of fresh and pantry staples to create its deep flavor profile. The beauty lies in its adaptability, but this specific combination is our gold standard.

For the Soup Base:

• 6 slices thick-cut bacon, chopped
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups chicken broth, low sodium preferred
• 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 1 teaspoon dried thyme (or 3-4 fresh thyme sprigs)
• 1 bay leaf
• Salt and freshly ground black pepper to taste

For the Chicken and Cream Finish:

• 2 cups cooked chicken, shredded or diced (from a rotisserie chicken or 2 boiled/poached chicken breasts)
• 1 cup heavy cream (or half-and-half for a slightly lighter version)
• 1/2 cup whole milk
• 1/2 cup sour cream (optional, for extra tang and creaminess)

For Garnish:

• Fresh parsley or chives, chopped
• Shredded cheddar cheese
• Additional crispy bacon crumbles

Equipment You’ll Need

• Large Dutch Oven or Heavy-Bottomed Pot
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Sharp Knife and Cutting Board

Instructions

1. Crisp the Bacon: In a large Dutch oven or heavy-bottomed pot over medium heat, cook the chopped bacon until crispy. Using a slotted spoon, remove the bacon and transfer it to a paper towel-lined plate. Leave the rendered bacon fat in the pot—this is our flavor gold.
2. Sauté the Aromatics: To the hot bacon fat, add the diced onion, carrots, and celery. Cook for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onions become translucent.
3. Create the Roux: Add the minced garlic and cook for one more minute until fragrant. Sprinkle the flour over the vegetable mixture and stir constantly for about 2 minutes. This cooks the raw flour taste out and creates a roux that will thicken our soup beautifully.
4. Deglaze and Simmer: Gradually pour in the chicken broth, whisking constantly to ensure no lumps of flour remain. Scrape up any browned bits from the bottom of the pot—that’s pure flavor. Add the cubed potatoes, dried thyme (or fresh thyme sprigs), bay leaf, and a good pinch of salt and pepper. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
5. Incorporate Chicken and Cream: Once the potatoes are tender, stir in the cooked chicken and let it heat through for about 2-3 minutes. Reduce the heat to the lowest setting. In a separate bowl, temper the heavy cream and milk by whisking a ladleful of the hot soup into the cream mixture. This prevents it from curdling. Slowly pour the tempered cream and the sour cream (if using) back into the main pot, stirring to combine.
6. Final Seasoning and Serve: Taste the soup and adjust seasoning with more salt and pepper as needed. Remove the bay leaf and any fresh thyme sprigs. For a thicker, creamier texture, you can use a potato masher to lightly mash some of the potatoes directly in the pot.
7. Garnish and Enjoy: Ladle the hot soup into bowls. Top generously with the reserved crispy bacon, chopped fresh parsley or chives, and a handful of shredded cheddar cheese. Serve immediately.

Pro Tips for the Perfect Soup

• Potato Choice is Key: Yukon Gold potatoes are ideal because they have a naturally buttery flavor and a waxy texture that holds its shape well, while also breaking down slightly to thicken the soup. Russet potatoes can be used but will become very soft and starchy, creating a thicker, more rustic texture.
• Don’t Skip the Roux: The flour-and-fat roux is crucial for a stable, non-greasy creamy base. Make sure to cook it for the full two minutes to avoid a raw flour taste.
• Temper the Cream: This is the most important step to prevent the dairy from separating and curdling in the hot soup. Always whisk a little hot liquid into the cool cream first to gently raise its temperature.
• Boost the Flavor: For an extra layer of umami, add a tablespoon of soy sauce or Worcestershire sauce when you add the chicken broth. It won’t make the soup taste like soy, but it will deepen the savory notes immensely.
• Make it Ahead: This soup is an excellent make-ahead meal. Let it cool completely and store it in an airtight container in the refrigerator for up to 3 days. The soup will thicken as it sits; simply thin it with a little extra broth or milk when reheating gently on the stovetop.

Delicious Variations to Try

• Slow Cooker Method: After crisping the bacon and sautéing the vegetables (steps 1-3), transfer the roux-coated veggies to your slow cooker. Add the broth, potatoes, thyme, and bay leaf. Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Thirty minutes before serving, stir in the chicken, cream, and milk.
• Loaded Baked Potato Style: Omit the chicken and add an extra strip or two of bacon. Stir in 1.5 cups of shredded sharp cheddar cheese at the same time as the cream until melted. Top with classic baked potato toppings like sliced green onions and a dollop of sour cream.
• Lighter Version: Substitute the heavy cream with an equal amount of whole milk or half-and-half. You can also use 2% milk, but the soup will be less rich. For a thick soup without the roux, blend 1-2 cups of the cooked soup until smooth and stir it back into the pot.
• Vegetable-Packed: Add a cup of frozen corn or chopped broccoli florets during the last 5 minutes of the potato simmering time for extra color and nutrition.

This Creamy Chicken Potato Soup with Bacon is more than just a recipe; it’s a bowlful of comfort, a testament to the power of simple, good food. It’s the dish you’ll turn to again and again, a reliable star that promises and delivers pure, unadulterated satisfaction with every single spoonful.

Creamy Chicken Potato Soup with Bacon

A rich and comforting one-pot soup featuring tender chicken, potatoes, and crispy bacon in a creamy herb broth.

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Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6 bowls

Course: Main Course, Soup

Cuisine: American, Autumn

Calories: 420

Ingredients

  

Soup Base

• 6 slices thick-cut bacon chopped
• 1 medium yellow onion diced
• 2 medium carrots peeled and diced
• 2 stalks celery diced
• 3 cloves garlic minced
• 1/3 cup all-purpose flour
• 6 cups chicken broth low sodium preferred
• 1.5 lbs Yukon Gold potatoes peeled and cubed
• 1 tsp dried thyme or 3-4 fresh thyme sprigs
• 1 bay leaf
• salt and freshly ground black pepper to taste

Finish and Garnish

• 2 cups cooked chicken shredded or diced
• 1 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup sour cream optional
• fresh parsley or chives chopped, for garnish
• shredded cheddar cheese for garnish

Equipment

• Large Dutch Oven or Heavy-Bottomed Pot
• Wooden spoon
• Measuring cups and spoons
• Sharp Knife and Cutting Board

Method

 

1. In a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside on paper towels.
2. Add onion, carrots, and celery to the bacon fat. Cook for 6-8 minutes until softened.
3. Add garlic and cook for 1 minute until fragrant. Sprinkle flour over vegetables and stir for 2 minutes to make a roux.
4. Gradually whisk in chicken broth, ensuring no lumps remain. Add potatoes, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until potatoes are tender.
5. Stir in the cooked chicken and heat through for 2-3 minutes.
6. Reduce heat to low. In a separate bowl, temper the cream and milk by whisking in a ladleful of hot soup. Slowly pour this mixture back into the pot, stirring constantly. Stir in sour cream if using.
7. Taste and adjust seasoning. Remove bay leaf. For a thicker soup, lightly mash some potatoes with a masher.
8. Ladle into bowls and garnish with reserved bacon, fresh herbs, and cheddar cheese. Serve immediately.

Notes

Soup will thicken upon standing. Reheat gently with a splash of extra broth or milk if needed.