Chicken Bacon Potato Soup
Savor the flavors of this delicious Chicken Bacon Potato Soup. Loaded with bacon, potatoes, and chicken in a creamy broth, it's a hearty meal for any time of the year!
Servings: 6 people
Calories: 431kcal
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.
Video
Nutrition
Serving: 1portion | Calories: 431kcal