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Chicken Potato Soup in a white bowl with a spoon on the side and bacon and chives on top.
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Chicken Potato Soup

This Chicken Potato Soup recipe has a creamy and flavorful broth with bacon, tender potatoes, juicy chicken, and the best seasonings.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Servings: 11 cups
Calories: 285kcal
Author: Stephanie

Ingredients

Soup

  • 6 strips thick cut bacon plus 2 tbsp. bacon drippings
  • 1 lb. boneless skinless chicken breast or thighs
  • Salt/Pepper
  • 1-2 teaspoons olive oil
  • 2 tablespoons butter not needed if bacon drippings are used
  • 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
  • 1/4 cup flour
  • 5 cups chicken broth
  • 1 cup half and half
  • 1 ½ lbs. yukon gold potatoes or red potatoes
  • 1 ½ cups cheddar cheese shredded
  • Green onions to garnish

Seasonings

  • 1 teaspoon dried parsley
  • ½ teaspoon EACH: dried rosemary, oregano, mustard powder
  • ¼ teaspoon pepper
  • 1 pinch red pepper flakes
US Customary - Metric

Instructions

  • Note: This soup can be made without bacon if needed, but it really adds a lot of great flavor to the broth. 2 tablespoons of butter can be used instead of bacon drippings if needed.
  • Cook the Bacon: Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.
  • Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.
  • Sear the Chicken: Season each side of the chicken with salt/pepper. Heat olive oil over medium-high heat and sear the chicken on each side until a golden crust develops, about 3 minutes per side. It’s okay if the middle is uncooked, it will finish cooking in the soup. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.
  • Make the Soup: Add the bacon drippings back to the pot over medium heat. Use a silicone spatula to “clean” the bottom and sides of the pot, this will add flavor to the soup. Add the onions, carrots, and celery and toss to coat. Soften for 5 minutes.
  • Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.
  • Stir in the flour and cook for 2 minutes, until the raw flour smell is gone.
  • Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner.
  • Peel the potatoes and cut into bite-sized cubes. Add them to the soup. Bring to a boil, then reduce to a simmer. Add the chicken back along with any juice from the plate and simmer over medium heat, partially covered, until the potatoes are fork tender, about 20 minutes.
  • Reduce heat to low and sprinkle in the cheese, if adding. Stir in half of the chopped bacon and save the other half for the top of the serving bowls. Garnish with green onions and serve.

Notes

Pro Tips
  • The hot sauce, Worcestershire sauce, and mustard powder are flavor enhancers in this soup that can't be tasted outright. The hot sauce doesn't make it spicy. I use Frank's Hot Sauce. 
  • Heavy cream can be used instead of half and half for a little extra indulgence. You can also skip the dairy and use an extra cup of chicken broth if preferred.
  • Shred the cheese from a block, (if using). It will melt and taste much better than pre-shredded. I use Cracker Barrel Extra Sharp Yellow.
  • Make sure the base of the soup isn't too hot when you add the cheese, otherwise the dairy will separate and create a grainy consistency.
  • Potatoes: I use Yukon Gold potatoes for this recipe because I love their creamy consistency, but red potatoes are always a great candidate for soup because they hold up the best. Russet potatoes may also be used, but they're also the starchiest, which makes them more prone to falling apart.
  • Chicken: Chicken breast or thighs work well for this recipe, thighs can be a little bit more moist and flavorful.
  • Kale or spinach makes a healthy addition to this soup. Add it right at the end and give it a few minutes to cook/wilt.
  • Sodium: If using bacon and cheese, consider using low sodium broth if you'd like to control the salt content a little more.
  • Be sure to try my Beer Cheese Soup and Kielbasa Potato Soup recipes next!
  • 📘 Find this recipe on page 22 of my 2nd cookbook, Let’s Eat!
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.
The nutritional information is an estimate and is per serving. Each serving is equal to approximately 1 cup, this recipe makes about 11 cups.

Nutrition

Calories: 285kcal | Carbohydrates: 17g | Protein: 17g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 682mg | Potassium: 556mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1786IU | Vitamin C: 15mg | Calcium: 158mg | Iron: 1mg