Description
This Chicken Potato Soup features a rich, creamy broth packed with crispy bacon, tender potatoes, juicy chicken, and fresh vegetables, all seasoned to perfection. It’s easy to customize and perfect for freezing for later!
Ingredients
3 cups cooked chicken, shredded
5 strips bacon, uncooked
½ medium yellow onion
3 large carrots, diced
3 celery stalks, diced
2 Tablespoon garlic, minced
1 Tablespoon hot sauce (I used Baby Ray’s Buffalo Sauce)
1 teaspoon italian seasoning
½ teaspoon pepper
1 teaspoon mustard powder
½ teaspoon paprika
¼ teaspoon red pepper flakes (more or less depending on heat preference)
¼ cup flour
4 cups low sodium chicken broth
1.5 lbs yukon gold potatoes, cubed
1 cup half and half
1 cup shredded cheddar cheese
Optional Toppings:
Bacon
Shredded cheese
Green onions
Instructions
- Prepare the vegetables. Finely dice the carrots, celery, onion and garlic. Cube the potatoes into quarter inch pieces.
- In a dutch oven or large pot over medium heat, fry the bacon. Once cooked, remove the bacon but leave about two tablespoons of bacon grease in the pot.
- Add the carrots, celery and onion to the pot and saute for about 5 minutes or until slightly tender. Then add the garlic and cook for an additional minute.
- Mix in the hot sauce and all spices (italian seasoning, pepper, mustard powder, paprika and red pepper flakes).
- Add the flour to the pot and cook for an additional minute.
- Pour in the chicken broth, add the potatoes and chicken. Cover and simmer for 20 – 25 minutes or until the potatoes are fork tender.
- Lastly, chop the bacon and add it back into the pot (leaving some for topping), pour in the heavy cream and fold in the cheese (also leaving some for topping).
- Serve, top with bacon, cheese and/or green onions. Enjoy!
Notes
Storage & Freezing Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
To freeze, place leftover soup in an airtight container and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American