The Chicken Potato Soup We’ll Be Making on Repeat This Fall
What is it about a big pot of soup simmering on the stove that just feels right once school is back in session? For busy weeknights during the school year, I love nothing more than busting out the dutch oven, throwing everything in and calling it a day. Easy peasy!
Last night, I made this creamy chicken potato soup, and by the time I sat down with my own bowl, our kids were already asking if there would be leftovers for lunch. (spoiler alert: there weren't.)
It's hearty without being heavy, packed with tender chicken, crispy bacon, potatoes, cheddar cheese, and creamy broth that makes you want a second bowl before you've finished the first. It feels like the first cool evening of fall, even if it's still 95 degrees outside.
Btw, we used baby potatoes because that's what we had on hand, but Yukon Golds would be just as delicious.
Creamy Chicken Potato Soup
Ingredients
6 slices thick-cut bacon
1 pound boneless, skinless chicken breasts or thighs
Salt and pepper
1 to 2 teaspoons olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
5 cups chicken broth
1 1/2 cups heavy whipping cream
1 1/2 pounds Yukon Gold potatoes or baby potatoes, cut into bite-sized pieces
1 1/2 cups shredded cheddar cheese
Green onions, for serving
Directions
In a large soup pot, cook the bacon over low heat until crisp. Remove to a paper towel-lined plate and reserve about 2 tablespoons of the bacon drippings in the pot. Once cooled, chop the bacon and set aside.
Season the chicken with salt and pepper. Add olive oil to the pot and sear the chicken over medium-high heat for about 3 minutes per side, until golden. It doesn't need to be cooked through. Remove and let rest for 10 minutes before cutting into bite-sized pieces.
Reduce heat to medium. Add the onion to the bacon drippings and cook until softened, about 5 minutes. Stir in the garlic and Worcestershire sauce.
Sprinkle in the flour and cook for 1 to 2 minutes, stirring constantly.
Slowly pour in the chicken broth, stirring as you go to create a smooth broth. Stir in the heavy whipping cream.
Add the potatoes and bring everything to a gentle boil. Reduce to a simmer, add the chicken back to the pot, and cook for about 20 minutes, or until the potatoes are fork tender.
Reduce heat to low. Stir in the cheddar cheese until melted and creamy. Add half of the chopped bacon to the soup.
Ladle into bowls and top with the remaining bacon and green onions.
The only thing I'd change next time is making a double batch. It managed to disappear faster than the after-school snack basket!!!