This creamy Chicken Bacon Potato Soup is filled with crispy bacon, Yukon gold potatoes, and rotisserie chicken, all simmered in rich chicken broth with Monterey Jack cheese. Then, more bacon is added on top with fresh green onions for added flavor. It is filling enough to be the main course, and I love all of the flavors in each bite! Serve it with some crusty bread for a complete meal. If you enjoy this soup, you might also want to try my homemade Potato Soup with crispy bacon, too! I can never have enough soup recipes, especially for the colder months ahead!
Ingredients & Substitutions
- Bacon: I prefer thick-cut bacon in soups like this so it can stand out (and be tasted) with all of the other ingredients. Once you have cooked the bacon, leave some of the drippings in the pot to cook the onion. Turkey bacon, pancetta, or smoked sausage would all be delicious options.
- Chicken Broth: Chicken broth is the base of the chicken potato soup. Low-sodium chicken broth or vegetable broth are also good options. For a richer flavor, use chicken stock.
- Potatoes: Yukon gold potatoes are nice and creamy, which I love when it comes to soups. I peeled the potatoes, but you could certainly leave the skins on if preferred. Russet potatoes or red potatoes would also work, but adjust the cooking time as needed.
- Rotisserie Chicken: Adding rotisserie chicken to this soup makes it easy because it is already cooked! Any leftover cooked chicken like my shredded chicken, cooked chicken thighs, or chicken breasts would also work.
- Cheese: For creaminess and an ooey-gooey texture, I added Monterey Jack cheese. Try the soup with sharp cheddar cheese, Colby jack, or pepper jack for added flavor. Or, use a combination of your favorite cheeses.
- Heavy Whipping Cream: I wanted the soup to have a touch more creaminess, so I added a cup of heavy whipping cream (heavy cream). For a lighter option, use half-and-half or whole milk.
- Slurry: To thicken the soup, I added a mixture of cornstarch and water.
Can I Add Vegetables To The Soup?
Yes, you can add vegetables to this chicken bacon potato soup. I think carrots, celery, or spinach would be great additions for extra flavor and nutrition.
Can I Make Chicken Bacon Potato Soup In A Slow Cooker?
Sure! To make the soup in a slow cooker (crockpot):
- First, cook the bacon and add it to the bowl of the slow cooker. (This step adds extra flavor, but you can also add uncooked bacon directly to the slow cooker if preferred.)
- Next, add the diced onion, minced garlic, chicken broth, potatoes, salt, and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
- Finally, about 30 minutes before serving, stir in the shredded rotisserie chicken, and Monterey Jack cheese, and pour in the heavy cream. If the soup is too thick, you can add a little more broth or water.
- Garnish with chopped green onions and enjoy!
Storing & Reheating Chicken Bacon Potato Soup
To store the soup, first, let it cool to room temperature. Next, transfer the soup to an airtight container. I like to divide the leftovers into smaller portions for easier reheating. Store the soup in the refrigerator for up to 3-4 days. Reheat soup on the stovetop or in the microwave. Add a splash of water or chicken broth if the soup is too thick. In addition, I like to add a little extra cheese or heavy cream for an extra creamy bowl of soup!
Can I Freeze Chicken Bacon Potato Soup?
Yes, you can freeze this chicken bacon potato soup. But, I recommend freezing it without the cheese and heavy cream. (Freezing it with dairy products can cause the soup to separate.) Once the soup has cooled, store it in a freezer-safe container or bag, leaving room for expansion. It can be frozen for up to 3 months. When ready to enjoy, let the soup thaw in the refrigerator overnight before reheating and adding the cream and cheese.
Chicken Bacon Potato Soup
Ingredients
- 6 slices thick-cut bacon, diced
- 1 large yellow onion, diced
- 1 teaspoon garlic, minced
- 4 cups (32 ounces) chicken broth
- 2 cups Yukon gold potatoes, peeled, diced into ½-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups (420 g) rotisserie chicken, shredded, chopped
- 1 cup (113 g) Monterey Jack cheese, shredded
- 1 cup (238 g) heavy whipping cream
- 2 tablespoons cornstarch
- 2 tablespoons water
- green onions, chopped for garnish
Instructions
- To a large pot over medium heat, add bacon. Cook until crispy, about 8-10 minutes. Use a slotted spoon to carefully remove the bacon and set it on a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings in the pot, discarding the rest.
- To the reserved bacon drippings, add the onion. Cook for 3-5 minutes, or until softened. Add the garlic and cook for 1 more minute.
- Stir in the chicken broth, potatoes, salt, and pepper. Bring the mixture to a boil. Then, reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
- Stir in the chicken, cheese, heavy cream, and half of the bacon.
- In a small bowl, whisk together the cornstarch and water to form a slurry. Slowly stir the slurry into the soup. Continue to cook over low heat, stirring occasionally, until the cheese is fully melted and the soup thickens slightly, 1-2 minutes.
- Garnish the soup with reserved bacon and green onion. Serve hot.
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What the Test Kitchen had to say about this recipe:
Autumn
This soup is pure comfort food! The combination of bacon and chicken is delicious, and the creamy texture makes it perfect for a chilly day.
Elizabeth
The name of this soup says it all! It is a hearty and flavorful soup that is easy to put together.
Bella
This version of the soup is a winner. We had tested another variation, and I am glad we tweaked it enough to make a delicious soup!
Annabelle
This soup was rich and filling, but I found it a bit too heavy for my liking. I think I’ll reduce the cream next time. Still, the taste was excellent!
Selena
Wow, this is a winner! The rotisserie chicken made it so convenient, and the Monterey Jack cheese melted in beautifully. I topped it with green onions for an extra kick!
