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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
Cook Time 40 minutes
Total Time 1 hour
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.