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
Scale
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