A comforting chicken potato soup with bacon, vegetables, tender chicken, and creamy broth.

Scale

6 strips thick cut bacon

2 tbsp bacon drippings

1 lb boneless skinless chicken breast or thighs

Salt/Pepper

1–2 tsp olive oil

2 tbsp butter (optional)

1 small yellow onion, diced

3/4 cup carrots, diced

2 ribs celery, diced

3 cloves garlic, minced

1 tsp hot sauce

1 tsp Worcestershire sauce

1/4 cup flour

5 cups chicken broth

1 cup half and half

1.5 lbs Yukon gold potatoes

1.5 cups cheddar cheese, shredded

Green onions, garnish

1 tsp dried parsley

1/2 tsp rosemary

1/2 tsp oregano

1/2 tsp mustard powder

1/4 tsp pepper

Pinch red pepper flakes

1. Cook bacon in pot until crisp. Reserve 2 tbsp drippings.

2. Season chicken with salt/pepper. Sear until golden, then rest and cut.

3. Add drippings to pot. Soften onions, carrots, and celery for 5 minutes.

4. Stir in garlic, hot sauce, Worcestershire, and seasonings.

5. Add flour and cook 2 minutes.

6. Add broth slowly while stirring. Add half and half.

7. Add peeled, cubed potatoes. Bring to boil, then simmer.

8. Add chicken and simmer until potatoes are tender.

9. Reduce heat. Stir in cheese and half the bacon.

10. Garnish with green onions and remaining bacon.

Butter can replace bacon drippings.

Soup reheats well and can be made ahead.

Keywords: chicken potato soup, creamy chicken soup, hearty potato soup