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Hearty chicken and potato soup in a teal bowl, garnished with cheese, bacon, and green onions.

Hearty & Comforting Chicken and Potato Soup

This creamy chicken and potato soup features tender chicken, soft potatoes, bacon, and cheddar cheese in a rich, savory broth — perfect for cozy nights and meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 6 strips thick-cut bacon
  • 2 tbsp bacon drippings (reserved from cooked bacon)
  • 1 lb boneless, skinless chicken breast or thighs
  • Salt and pepper, to taste
  • 1–2 tsp olive oil
  • 2 tbsp butter (if not using bacon)
  • 1 small yellow onion, diced
  • 3/4 cup carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 1 tsp hot sauce
  • 1 tsp Worcestershire sauce
  • 1/4 cup all-purpose flour
  • 5 cups chicken broth
  • 1 cup half and half
  • 1 1/2 lbs Yukon Gold or red potatoes, peeled and cubed
  • 1 1/2 cups cheddar cheese, shredded
  • Green onions, chopped (garnish)
  • 1 tsp dried parsley (garnish)
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried oregano
  • 1/2 tsp mustard powder
  • 1/4 tsp black pepper
  • 1 pinch red pepper flakes (optional)

Method
 

  1. Cook the Bacon: Cook bacon in a soup pot over low heat until crisp. Remove to paper towel-lined plate and chop. Reserve 2 tbsp bacon drippings.
  2. Sear the Chicken: Season chicken with salt and pepper. Sear in olive oil until golden, 3 min per side. Remove and let rest, then cut into bite-sized pieces.
  3. Sauté Aromatics: Sauté onion, carrots, and celery in reserved drippings (or butter) for 5 min until softened. Scrape up browned bits from the pot.
  4. Add Flavor: Stir in garlic, hot sauce, Worcestershire, rosemary, oregano, mustard powder, red pepper flakes, and pepper. Cook for 1 minute until fragrant.
  5. Build Roux: Sprinkle flour over veggies and stir for 2 minutes to cook the flour.
  6. Create Base: Gradually add broth and then half and half, stirring constantly to create a smooth soup base.
  7. Simmer Soup: Add cubed potatoes and chicken. Bring to boil, reduce heat, and simmer covered for 20 minutes until potatoes are fork-tender.
  8. Finish & Serve: Stir in cheddar cheese until melted. Add half of the bacon. Serve hot, garnished with remaining bacon, green onions, and parsley.

Notes

Swap chicken breasts for thighs for more flavor. For a vegetarian version, omit bacon and use butter or olive oil. Try coconut milk for a dairy-free option. Use Monterey Jack or smoked gouda for variation.