Creamy Chicken and Potato Soup

This creamy chicken and potato soup has become my go-to comfort food for chilly evenings when nothing else will satisfy. The combination of tender chicken, hearty potatoes, and crispy bacon creates a restaurant-quality meal that always impresses guests while being surprisingly simple to prepare.

I first made this soup during a particularly harsh winter when my family was craving something warm and filling. The rich, velvety texture and robust flavor instantly made it a household favorite, and now it's requested at least twice a month even when the weather turns warmer.

Ingredients

• Bacon: Creates the flavor foundation and provides crispy garnish
• Butter: Adds richness and helps create the roux
• Onion, carrots, celery, and garlic: Form the aromatic base
• Flour: Thickens the soup to achieve that perfect creamy consistency
• Chicken broth: Provides savory depth – use homemade for best results
• Bouillon cube: Intensifies the chicken flavor – look for low sodium options
• Thyme and bay leaf: Add earthy herbal notes
• Russet potatoes: Hold their shape while adding heartiness
• Chicken breast: Provides lean protein – pre-cooked rotisserie chicken works great
• Heavy cream: Creates luxurious silkiness – can substitute half and half for lighter version

Step-by-Step Instructions

Cook the Bacon:

Fry bacon in a large Dutch oven until perfectly crispy, about 7–8 minutes. This creates the flavor foundation for the entire soup. Remove bacon to drain but keep about ¼ cup of those precious drippings in the pot.

Create the Flavor Base:

Add butter to the bacon drippings and melt completely. Sauté onions, carrots, celery, and garlic for about 5 minutes until vegetables begin to soften but not brown. The vegetables should become translucent and fragrant.

Make the Roux:

Sprinkle flour over the vegetables and whisk continuously for 2–3 minutes until the mixture turns slightly golden. This step is crucial for thickening the soup properly and avoiding any flour lumps. Remove pot from heat momentarily for the next step.

Build the Soup Base:

While off heat, slowly whisk in chicken broth in a steady stream until completely smooth. This gradual addition prevents lumps from forming. Return to heat and add bouillon, thyme, bay leaf, salt, pepper, and diced potatoes.

Cook Until Tender:

Bring mixture to a boil, then reduce to a simmer for about 20 minutes. Check potatoes frequently with a fork until they're tender but not falling apart. The soup will begin to thicken beautifully during this time.

Finish the Soup:

Add your cooked chicken and heavy cream, then simmer for about 10 more minutes to allow flavors to meld completely. The soup will become rich and velvety. Taste and adjust seasonings as needed before serving with crumbled bacon and other toppings.

The secret ingredient that truly elevates this soup is the combination of bacon drippings and butter as the fat base. I discovered this trick after years of making cream soups that were good but not great. My grandmother always said, "Never waste bacon grease," and this recipe proves she was absolutely right.

Storage and Reheating

This soup stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it even more delicious the next day. When reheating, do so gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or milk if it seems too thick after refrigeration.

Make It Your Own

This soup is endlessly customizable based on what you have on hand. For a vegetable boost, try adding frozen corn, peas, or fresh spinach in the last 5 minutes of cooking. If you prefer dark meat, substitute chicken thighs for the breast meat for even more flavor. For herbs, rosemary or sage can replace thyme for a different flavor profile. Each variation creates an entirely new soup experience while maintaining the creamy, comforting base.

Topping Ideas

Transform this soup into an interactive meal by setting up a topping bar. Beyond the crumbled bacon, consider offering shredded cheddar cheese, chopped green onions, a dollop of sour cream, oyster crackers, or fresh herbs. My family enjoys customizing their bowls, and the toppings add wonderful texture contrast to the creamy soup.

Healthier Variations

For a lighter version that still satisfies, make a few simple swaps. Use turkey bacon instead of regular, reduce the butter to 2 tablespoons, and substitute half and half or whole milk for the heavy cream. You can also increase the vegetables and decrease the potatoes for a lower carb option. These changes maintain the soul-warming quality while reducing calories and fat.

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Recipe FAQs

→ Can I make this soup ahead of time?

Yes! This creamy chicken and potato soup keeps well in the refrigerator for 3-4 days. The flavors actually improve overnight. When reheating, do so gently over medium-low heat to prevent the cream from separating. You may need to add a splash of broth if it's thickened too much during storage.

→ Can I freeze this soup?

While you can freeze this soup, cream-based soups may separate slightly when thawed. For best results, consider freezing the soup before adding the heavy cream, then add fresh cream when reheating. If freezing the completed soup, reheat gently and whisk well to recombine.

→ What are good topping options for this soup?

Excellent topping choices include extra crumbled bacon, shredded cheddar cheese, chopped green onions, fresh herbs like chives or parsley, sour cream, oyster crackers, or homemade croutons. These add texture and complementary flavors to the creamy base.

→ Can I use leftover rotisserie chicken?

Absolutely! Rotisserie chicken works wonderfully in this soup and adds extra flavor. Simply shred or dice about 3 cups of chicken meat and add it at the same point in the recipe as the cooked chicken breast. It's a great time-saver.

→ What can I substitute for heavy cream?

For a lighter version, you can substitute half-and-half or evaporated milk, though the soup won't be quite as rich. For a dairy-free alternative, full-fat coconut milk works surprisingly well, adding a subtle sweetness that complements the savory elements.

→ Can I use different potatoes?

Yes, while Russet potatoes break down nicely to help thicken the soup, you can substitute Yukon Gold potatoes for a creamier texture that holds its shape better. Red potatoes also work but won't contribute as much to the thickness of the broth.