Creamy Chicken and Potato Soup (Print Version)
A hearty, comforting soup featuring tender chicken, russet potatoes, and bacon in a rich, creamy broth with fresh vegetables.
# Ingredients:
→ Main Soup Ingredients
01 -
1 lb bacon, cooked and crumbled
02 -
1/4 cup unsalted butter
03 -
1 onion, diced
04 -
1/2 cup carrots, diced
05 -
1/2 cup celery, diced
06 -
5 garlic cloves, minced
07 -
1/2 cup all-purpose flour
08 -
4 cups chicken broth
09 -
1 chicken bouillon cube
10 -
1/2 teaspoon thyme
11 -
1 bay leaf
12 -
Salt and pepper, to taste
13 -
3 Russet potatoes, peeled and diced
14 -
1 1/2 lbs chicken breast, cooked and diced
15 -
1 cup heavy cream
→ Optional Toppings
16 -
Toppings of choice (e.g., bacon, cheese, green onions)
# Steps to Follow:
01 -
In a large pot or Dutch oven, cook bacon until crispy. Remove to a paper towel-lined plate and preserve about 1/4 cup of pan drippings in the pot.
02 -
Add butter to the pot and melt it. Sauté onions, carrots, celery, and garlic for about 5 minutes.
03 -
Sprinkle flour over the sautéed vegetables and whisk for about 2-3 minutes. Remove the pot from heat and slowly whisk in chicken broth until smooth.
04 -
Return the pot to heat and add the bouillon cube, thyme, bay leaf, salt, pepper, and diced potatoes. Bring to a boil, then reduce heat to a simmer for about 20 minutes, or until potatoes are fork-tender.
05 -
Add cooked chicken and heavy whipping cream. Simmer over medium heat for about 10 minutes.
06 -
Adjust seasonings according to taste and serve in bowls with desired toppings.