Chicken Potato Soup

4.60 from 5 votes

This Chicken Potato Soup is the ultimate comfort food for cold winter nights! A rich, flavorful broth is packed with crispy bacon, gooey cheese, and rotisserie chicken.

Prep Time20 mins

Cook Time30 mins

Total Time50 mins

Course: Dinner, Lunch

Cuisine: American

Keyword: bacon soup, cheesy soup, comfort food, rotisserie chicken recipe

Servings: people

Calories: 524kcal

Author: Jennifer Debth

Equipment

Stockpot

Ingredients

6 slices raw bacon
2 ribs celery diced
2 carrots diced
1 yellow onion diced
4 cloves garlic minced
1/2 teaspoon salt plus more to taste (I used 2 teaspoons)
1/2 teaspoon pepper
1/4 cup all-purpose flour
1 (32 oz) carton chicken broth
2 pints half and half room temperature
2 pounds Yukon gold peeled and cut into 1/2 - 1 inch cubes
1 pound cooked and cubed chicken about 4 cups cubed (I used a store-bought rotisserie chicken)
1/2 cup sour cream
1 (8 oz) block cheddar cheese shredded
1 (8 oz) block apple smoked gruyere cheese shredded
Green onions or chives for serving

US Customary - Metric

Instructions

Place bacon in large stockpot over medium heat.
Cook until crispy, then reserve grease, but remove bacon, crumble, and set aside.
To the hot pan and grease, add in celery, carrots, onion, garlic, salt, and pepper.
Cook, stirring often, until the celery and carrots are tender, about 10 minutes.
Reduce heat to low.
Sprinkle in flour, then cook, stirring constantly, for 1 minute.
Slowly whisk in chicken broth.
Pour in half and half and potatoes.
Increase heat back to medium, bring to a simmer, stirring occasionally.
Cover and simmer (you'll probably need to lower the heat back to low) until the potatoes are cooked, about 15 minutes, stirring occasionally.
Remove from heat and slowly stir in sour cream, cheddar, and gruyere until the cheese has fully melted.
Stir in bacon and chicken, taste and re-season, if necessary, then serve with green onions/chives and enjoy!
Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition