Hearty Loaded Chicken Potato Soup for Cozy Nights
This Loaded Chicken Potato Soup is a comforting dish perfect for chilly evenings, filled with tender chicken, crispy bacon, and creamy potatoes.
Equipment
- - Large pot
Ingredients
For the Soup
- 6 slices Bacon Adds a crispy, smoky flavor; substitute turkey bacon for a lighter option.
- 2 lbs Chicken Breast A great source of protein; can use rotisserie chicken for convenience.
- 4 medium Potatoes Russet or Yukon Gold are preferred for creaminess.
- 1 medium Onion Brings sweetness and depth; substitute shallots for a milder taste.
- 2 medium Carrots Forms the mirepoix for flavor; frozen mixed veggies can work in a pinch.
- 2 stalks Celery Forms the mirepoix for flavor.
- 3 cloves Garlic Enhances the overall seasoning; fresh is best, but garlic powder can be used if necessary.
- 1 tbsp Hot Sauce Adds savory depth and a hint of heat; adjust according to your preference.
- 1 tbsp Worcestershire Sauce Adds savory depth; adjust according to your preference.
- 1/4 cup Flour Thickens the soup; essential for texture, use gluten-free flour for dietary needs.
- 6 cups Chicken Broth The base liquid; vegetable broth can be used for a lighter version.
- 1 cup Half and Half Provides creaminess; substitute with heavy cream for a richer soup.
- 1 cup Cheddar Cheese Adds richness and creaminess; swapping for Gruyere offers a different flavor profile.
- to taste Herbs & Spices (Parsley, Rosemary, Oregano, Mustard Powder, Red Pepper Flakes, Bay Leaf) Enhance flavor complexity; fresh herbs are vibrant, but dried works too.
- 2 stalks Green Onions Perfect for garnish and fresh flavor; chives can be used for a milder taste.
Instructions
How to Make Loaded Chicken Potato Soup
- In a large pot, cook bacon over medium heat until crispy, about 8-10 minutes. Remove it from the pot, crumbling it once cool, and reserve the remaining bacon fat.
- While the bacon cooks, peel and dice the potatoes. Chop the onion, carrots, celery, and garlic into small pieces for easy blending of flavors.
- In the same pot, add a little olive oil and sear the chicken breast for approximately 3 minutes on each side, until golden brown. Transfer the chicken to a plate to rest.
- In the rendered bacon fat, melt butter and sauté the chopped onion, carrots, and celery for about 5-6 minutes, until they soften. Add the garlic and cook for another minute until fragrant.
- Sprinkle flour over the sautéed veggies. Stir well and cook for about 2 minutes to form a roux, which will help thicken your soup.
- Mix in the hot sauce, Worcestershire sauce, mustard powder, rosemary, oregano, bay leaf, and pepper. Stir to combine all the delicious flavors.
- Gradually pour in the chicken broth while stirring to prevent lumps. Then, add the half and half, mixing until smooth and creamy.
- Add your diced potatoes and the seared chicken back into the pot. Bring the mixture to a gentle boil, then reduce to a simmer for 20-25 minutes, until the potatoes are tender.
- Once the potatoes are soft, remove the bay leaf from the pot. Stir in cheddar cheese until melted and combined. Add fresh parsley and half of the crumbled bacon. Taste and adjust seasonings as needed.
- Ladle the soup into bowls and top with the remaining bacon and sliced green onions for garnish. Enjoy the comforting warmth!
Notes
For an optional experience, serve with warm crusty bread for dipping.