Chicken Potato Soup

5 from 2 votes

This hearty and filling Chicken Potato Soup has a creamy and cheesy broth and is loaded with chicken, bacon, veggies, and potatoes for a satisfying bite. Loaded with flavor and made with kitchen staples.

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Soup

Cuisine: American

Servings: servings

Calories: 508kcal

Author: Briana

Equipment

dutch oven (or large stockpot)

Ingredients

12 ounces bacon, cut into bite-sized pieces
2 pounds boneless skinless chicken breast (thighs can be used)
4 teaspoons kosher salt
1 teaspoon black pepper
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon smoked paprika
¼ - ½ teaspoon red pepper flakes (optional and to taste)
¼ - ½ teaspoon cayenne pepper (optional and to taste)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons bacon grease reserved
3 medium carrots, diced
3 stalks celery, diced
2 large yellow onions, diced
2 medium jalapeños, diced (optional, and with or without seeds)
8 cloves garlic, minced
1 whole lemon, juice and zest (divided)
¼ cup all purpose flour (30 grams)
1 tablespoon Worcestershire sauce
4-6 cups chicken stock (to achieve the desired broth texture)
2 pounds potatoes, cut into bite-sized pieces
3 bay leaves
2 cups half and half
8 ounces cheddar cheese, freshly shredded

Instructions

In a large dutch oven, add a bit of olive oil and the bacon pieces over medium heat. Cook until browned, then remove from the dutch oven and set aside on paper towels. Reserve 2 tablespoons of bacon grease, and drain the rest.
Season chicken breast with 2 teaspoons of salt, and half of the black pepper, oregano, thyme, red pepper flakes, cayenne, and smoked paprika. Save the remaining seasonings for later.
Add the remaining olive oil to the dutch oven on medium-high heat. Add chicken breasts in a single layer, and cook for 5-6 minutes per side until completely cooked through, or until the thickest part of the chicken registers at least 165°F on an instant-read thermometer. Remove from the pot. Allow the chicken to rest for 10 minutes before cutting it into bite-sized pieces.
To the dutch oven, add butter to melt, followed by 2 tablespoons of the reserved bacon grease, carrots, onion, jalapenos, and celery to the pot with a pinch of salt. Cook until the veggies are softened, and the onions are translucent, about 5 minutes. Add garlic, lemon zest, flour, and the remaining spices, and cook until the garlic is fragrant, and the flour no longer smells "raw" or has a floury taste.
Pour in the chicken broth, lemon juice, and Worcestershire sauce, and scrap the bottom to get any extra bits that are stuck to the bottom. Add in the potato, the bay leaves, the chicken pieces, and salt. Bring to a gentle boil, then reduce to a lively simmer and partially cover for 10-15 minutes, until the potatoes are fork tender. Once cooked, remove the bay leaves.
Reduce the heat to low, and stir in the half and half, and the bacon bits. Once the mixture is warmed through, add in the shredded cheese in small batches to melt. Continue stirring until the cheese is completely melted. Adjust seasonings to taste.
Once the cheese has melted, garnish the bowls with chopped parsley, fresh thyme, bacon, more cheese, salt, and pepper. Enjoy!
Store in airtight containers in the fridge for up to 5 days.

Notes

If making this recipe for the first time, start by adding fewer spices, then add more to taste.
Bacon is optional.
Don't let the soup boil once half and half or cheese have been added, or the mixture will curdle.
Use your preferred potato, but use one that will stand up well to boiling, like russet, red potatoes, or Yukon gold.
For a less spicy soup, omit the cayenne, red pepper flakes, and jalapeños.
Dairy free - Omit the cheese, swap the half and half for coconut cream, and use more olive oil instead of butter.
Gluten-free - Swap the all purpose flour for up to ½ a teaspoon of xanthan gum to thicken the soup.

Nutrition