Potato Soup With Chicken is the kind of bowl that hugs you back. Think creamy broth, tender chicken, fork-tender potatoes, and crispy bacon bits doing a happy little dance on top. It fills the kitchen with that cozy, “we’re eating well” smell and somehow turns a simple weeknight into a celebration. Who knew comfort could be this humble and this loud?
What makes this recipe so irresistible?
Why does this soup win every time? Because it layers big, familiar flavors so they sing together: bacon fat for savory depth, sautéed veggies for backbone, chicken for substance, and starchy potatoes for that silky mouthfeel. Then you add a whisper of hot sauce and Worcestershire — not to make it spicy, but to boost flavor — and everything clicks. The result tastes like you cooked for hours, but you didn’t. That’s the magic.
Plus: it freezes beautifully. Want dinner for later? Freeze it. Need a crowd-pleaser? Bring this. Looking for Different Chicken Soups that don’t bore? This is your new MVP.
The story behind the pot
I dreamed this up on a blustery night when leftovers and pantry basics needed to become dinner. A few strips of bacon, a couple of potatoes, and a lonely carrot later — boom — something way better than the sum of its parts. FYI: a little bacon grease goes a long way toward deepening the broth. Don’t waste it. (You’ll thank me.)
Hearty Potato Soup With Chicken — Ingredients & why each one matters
Below are the essentials with quick notes so you know what each does.
- Bacon — Adds smoky, crunchy contrast. Reserve the drippings.
- Chicken (breast or thighs) — The protein; thighs give more flavor, breasts keep it lean.
- Yukon Gold or red potatoes — Creamy texture and hold shape. (Russets will break down.)
- Onion, carrots, celery — Classic mirepoix; builds the base.
- Garlic, hot sauce, Worcestershire, mustard powder — Small amounts amplify flavor without announcing themselves.
- Chicken broth / stock — The backbone — use a good one. (If you want Chicken Stock Soup intensity, make your own.)
- Half-and-half or heavy cream — For richness; swap for extra broth if you want dairy-free.
- Sharp cheddar (optional) — Melts in for silky, savory depth.
- Green onions & extra bacon for garnish — Texture and brightness.
Pro tip: if you plan to freeze, use chicken broth and skip the cream at first; add cream when reheating so it stays smooth.
Simple how-to (short and sweet)
- Cook the bacon until crisp. Remove, chop, and keep the drippings in the pot.
- Brown seasoned chicken in a splash of oil until golden. Let rest, then dice.
- Sauté onion, carrot, and celery in the bacon fat until soft. Add garlic, hot sauce, Worcestershire, mustard powder, and a pinch of flour; cook briefly.
- Add broth in small amounts, stirring to loosen the browned bits. Add potatoes and bring to a simmer.
- Return chicken to the pot and simmer until potatoes are fork-tender (~20 minutes).
- Lower heat, stir in half-and-half (or cream) and cheese if using. Finish with half the bacon, save the rest for garnish. Serve topped with green onions and more bacon.
Bold tip: don’t add cheese into a boiling hot pot — reduce heat first to avoid grainy dairy.
Pro tips for the best outcome
- Use Yukon Golds or red potatoes — they hold texture and add creaminess.
- Taste as you go — broth saltiness varies wildly between brands.
- Brown the chicken well; those caramelized bits build real flavor.
- If you plan to freeze, undercook the potatoes slightly so they don’t turn mushy when reheated.
- Shred cheese from a block for smoother melting — pre-shredded often contains anti-caking agents.
- Want a faster route? Try an Instapot Chicken And Potato Soup method: sear, add liquids, high-pressure 10 minutes, quick release, finish with cream.
Variations to try
- Swap in shredded rotisserie chicken for a weeknight shortcut — great for Leftover Chicken Recipes With Potatoes.
- Toss in chopped kale or spinach at the end for a green boost — pho vibes but better.
- Stir in broccoli florets near the end to make a Chicken Potato Broccoli Soup hybrid.
- For a low-carb take, swap potatoes for cauliflower and call it Potato Soup Low Carb (well, cauliflower-swap soup).
- Want more bacon? Say no more — turn this into a decadent Chicken Bacon Soup.
Best way to serve
Ladle into warm bowls and top with shredded cheddar, a drizzle of bacon fat, extra crispy bacon, and chopped green onions. Serve with crusty bread or grilled cheese for dunking. Want to impress? Add a small side of pickled jalapeños or a dollop of sour cream for guests to customize. Who doesn’t love a DIY garnish station?
Quick tips for storage & leftovers
- Refrigerate in airtight containers for up to 3 days.
- Freeze in meal-sized portions up to 3 months. Thaw overnight in the fridge before reheating.
- When reheating, warm gently and add cream just before serving to keep the texture smooth. Overcooked potatoes get crumbly, so reheat slowly.
FAQs
Can I use frozen chicken or leftover roast chicken?
Absolutely. Frozen chicken works if you thaw it first; leftover roast chicken shaves time and adds flavor — perfect for Leftover Chicken Recipes With Potatoes.
Will the potatoes fall apart if I freeze this soup?
They can. Under-cook potatoes slightly before freezing to prevent mushy texture. Reheat slowly.
Is there a keto or low-carb version?
Yes—swap potatoes for riced cauliflower or extra veg for a Potato Soup Low Carb style bowl.
So there you have it: a bowl that hits all the comfort checkpoints — creamy, savory, satisfying, and freezer-friendly. Whether you crave a classic Chicken Stock Soup vibe or want to experiment with broccoli, kale, or a pressure-cooker shortcut (Instapot Chicken And Potato Soup), this recipe flexes. Personally, I say add more bacon. IMO, life improves with bacon.
Hearty Potato Soup With Chicken — Chicken Potato Soup
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 11 cups
- Category: Dinner
Description
A cozy, hearty chicken-and-potato soup dotted with crisp bacon, soft potato cubes, tender chicken, melty cheese (if you want), and a savory seasoned broth.
Ingredients
Soup
- 6 strips thick-cut bacon, plus ~2 tbsp reserved bacon fat
- 1 lb boneless, skinless chicken (breasts or thighs)
- Salt and black pepper, to taste
- 1–2 tsp olive oil
- 2 Tbsp butter (optional — omit if using bacon fat)
- 1 small yellow onion, finely chopped
- ¾ cup carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 tsp hot sauce (I use Frank’s)
- 1 tsp Worcestershire sauce
- ¼ cup all-purpose flour
- 5 cups chicken broth
- 1 cup half-and-half (or heavy cream for extra richness)
- 1½ lbs potatoes, peeled and cut into 1-inch pieces (Yukon Gold or red work best)
- 1½ cups shredded sharp cheddar (optional)
- Chopped green onions, for finishing
Seasoning blend
- 1 tsp dried parsley
- ½ tsp each dried rosemary and oregano
- ½ tsp mustard powder
- ¼ tsp ground black pepper
- Pinch of red pepper flakes
Instructions
- Crisp the bacon & save the fat: Cook the bacon slowly in a large (about 4–5 quart) soup pot until it’s crisp. Transfer the strips to a paper towel to drain, then chop once cool. Spoon out and set aside roughly 2 tablespoons of the bacon fat; leave the browned bits in the pot — they’re flavor gold. If you don’t use bacon, butter can stand in.
- Brown the chicken: Season the chicken on both sides with salt and pepper. Heat a little olive oil over medium-high and sear the pieces until golden, about 3 minutes per side. The chicken doesn’t need to be cooked through; it will finish in the soup. Remove and let rest 10 minutes, then dice into bite-sized pieces.
- Build the flavor base: Return the reserved bacon drippings to the pot over medium heat. Scrape up those tasty browned bits with a spatula. Add the onion, carrot, and celery and cook until softened, about 4–6 minutes. Stir in garlic, hot sauce, Worcestershire, and the dried seasoning mix.
- Thicken the broth: Sprinkle in the flour and cook, stirring, for 1–2 minutes until the raw flour scent fades. Gradually whisk in the chicken broth in small amounts, scraping the bottom as you go so nothing sticks. Next, add the half-and-half in the same gradual way.
- Add potatoes & simmer: Toss the potato cubes into the pot. Bring the soup up to a gentle boil, then lower the heat and simmer, partially covered, until the potatoes are tender — about 18–22 minutes. Add the diced chicken (and any resting juices) back into the pot and heat through.
- Finish with cheese & bacon: Turn the heat down to low. If using cheese, sprinkle it in now and stir until melted — make sure the soup isn’t too hot or the dairy can separate. Stir in half of the chopped bacon, reserve the rest for garnish, and ladle into bowls topped with green onions and the remaining bacon.
Notes
- Helpful tips & swaps
- Flavor boosters: The hot sauce, Worcestershire, and mustard powder deepen the profile without making the soup noticeably spicy. Start small and taste.
- Dairy swaps: Use heavy cream instead of half-and-half for a richer bowl. For dairy-free, omit the cream and add an extra cup of broth.
- Cheese tip: Grate from a block — it melts smoother than pre-shredded cheese.
- Heat control: Lower the temperature before adding dairy to avoid a grainy texture. Don’t rush this.
- Best potatoes: Yukon Gold or red potatoes hold their shape and give a creamy bite. Russets will break down more.
- Chicken choice: Breasts are lean; thighs give more succulence. Both work.
- Greens: Stir in spinach or chopped kale at the end and cook just until wilted for extra color and nutrition.
- Salt note: If you use salty bacon and cheese, consider a low-sodium broth to keep the soup balanced.
- Make-ahead & storage
- Refrigerate in airtight containers for up to 3 days.
- Freeze portions for up to 3 months; thaw overnight in the fridge before reheating.
- If freezing, undercook the potatoes slightly so they don’t turn mushy when reheated. Add any cream when reheating rather than before freezing for best texture.
- Quick serving ideas
- Ladle into warm bowls and serve with crusty bread, toasted sourdough, or grilled cheese for dunking. A dollop of sour cream or extra shredded cheddar on top never hurts.
Nutrition
- Calories: 285kcal
- Sugar: 3g
- Sodium: 682mg
- Fat: 16g
- Saturated Fat: 8g
- Trans Fat: 0.1g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 65mg