Hearty Chicken and Bacon Potato Soup

Looking for a comforting, creamy soup that’s perfect for a cozy night in? This hearty chicken and bacon potato chowder will warm you up from the inside out.

Loaded with tender potatoes, shredded chicken, crispy bacon, and a touch of spice, it’s a satisfying dish that’s bound to become a favorite.

Best of all, it’s easy to make and comes together in under an hour, making it ideal for a busy weeknight or a leisurely weekend dinner.

Photo byGLP

Ingredients:

• 4 slices of uncooked bacon
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 1 large carrot, diced
• 5 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon chili flakes (adjust to taste)
• ½ teaspoon dried oregano
• ½ teaspoon paprika
• Salt and pepper to taste
• ⅓ cup all-purpose flour
• 4 cups chicken broth
• 1 ½ cups heavy cream (or substitute with milk for a lighter option)
• 1 ¼ pounds baby gold potatoes, diced
• 2 cups shredded cooked chicken (rotisserie chicken works great!)
• 1 cup shredded cheddar cheese
• 3 green onions, chopped

Directions:

1. In a large heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy. Transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
2. Increase heat to medium-high, and toss in the diced onion, carrot, and celery. Sauté for 3-4 minutes until they start to soften. Add the minced garlic, thyme, chili flakes, oregano, and paprika, stirring for about a minute.
3. Sprinkle in the flour, stirring constantly for 2 minutes until the mixture thickens slightly. Gradually pour in the chicken broth while continuously stirring to avoid lumps, then add the cream.
4. Stir in the diced potatoes and bring the mixture to a simmer. Let it cook for about 5 minutes, then add the shredded chicken.
5. Continue cooking until the potatoes are tender (about 10-15 minutes). Reduce the heat and stir in the shredded cheddar cheese until melted and smooth. Crumble the crispy bacon and stir it in.
6. Serve topped with chopped green onions and a splash of hot sauce for an extra kick!

Substitutions:

• Vegetarian: Swap out the bacon for smoked paprika or a plant-based bacon substitute, and use vegetable broth and tofu in place of the chicken.
• Dairy-free: Replace the cream with coconut milk or a dairy-free alternative, and use a vegan cheese substitute or skip the cheese altogether.
• Low-carb: Swap the potatoes with cauliflower florets for a low-carb option.

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to restore the soup’s consistency. This chowder also freezes well for up to 3 months—just thaw it in the fridge overnight before reheating.

https://12tomatoes.com/creamy-chicken-potato-soup/