Name: Creamy Chicken and Potato Soup
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 10
Ingredients: 1 lb bacon, cooked and crumbled; 1/4 cup unsalted butter; 1 onion, diced; 1/2 cup carrots, diced; 1/2 cup celery, diced; 5 garlic cloves, minced; 1/2 cup all-purpose flour; 4 cups chicken broth; 1 chicken bouillon cube; 1/2 teaspoon thyme; 1 bay leaf; Salt/pepper to taste; 3 Russet potatoes, peeled and diced; 1 1/2 lbs chicken breast, cooked/diced; 1 cup heavy cream; Toppings of choice (see options in post)

Description

There’s nothing quite like a hearty bowl of Creamy Chicken and Potato Soup to warm you up from the inside out. This luscious soup combines tender chunks of chicken, smooth potatoes, and a rich, velvety broth seasoned with thyme and bay leaves, making it a comforting staple for any dinner table. Whether you’re seeking solace on a cold day or need a fulfilling meal that promises to satisfy the whole family, this soup delivers with its robust flavors and homestyle feel.Ideal for those lazy evenings when you crave something soothing yet substantial, our Creamy Chicken and Potato Soup recipe is as nourishing as it is delicious. It’s a perfect blend of protein, veggies, and cream, balanced with the crispiness of bacon that adds an irresistible depth of flavor. Easy to make and even easier to love, this soup is a delightful reminder of the simple pleasures of home-cooked meals. Gather your ingredients and prepare to transform ordinary ingredients into an extraordinary dinner experience.

Ingredients

Scale

1 lb bacon, cooked and crumbled
1/4 cup unsalted butter
1 onion, diced
1/2 cup carrots, diced
1/2 cup celery, diced
5 garlic cloves, minced
1/2 cup all-purpose flour
4 cups chicken broth
1 chicken bouillon cube
1/2 teaspoon thyme
1 bay leaf
Salt/pepper to taste
3 Russet potatoes, peeled and diced
1 1/2 lbs chicken breast, cooked/diced
1 cup heavy cream
Toppings of choice (see options in post)

Instructions

In a large pot or Dutch oven, cook bacon until crispy. Remove to a paper towel-lined plate and keep about ¼ cup pan drippings in the pot.
Add butter and melt. Sauté onions, carrots, celery, and garlic for about 5 minutes.
Sprinkle flour over vegetables and whisk for about 2-3 minutes. Remove the pot from heat and slowly whisk in the chicken broth until smooth.
Return to heat and add in the bouillon cube, thyme, bay leaf, salt, pepper, and potatoes.
Bring to a boil and reduce heat to simmer for about 20 minutes, or until potatoes are fork-tender.
Add in the cooked chicken and heavy whipping cream. Simmer over medium heat for about 10 minutes.
Adjust seasonings according to desired taste and serve in bowls with desired toppings.

Prep Time: 25 minutes
Cook Time: 10 minutes

Nutrition

Calories: 565