Chicken potato soup is a crazy delicious soup with tender potatoes, succulent chicken and wholesome veggies swimming in a savory cream sauce.
Course Chicken Dinner, Main Course, Soup
Cuisine American
Keyword Chicken Potato Soup, Chicken Potato Soup Recipe, How Do I Make Chicken Potato Soup, How To Make Chicken Potato Soup
Prep Time 15minutes
Cook Time 45minutes
Total Time 1hour
Servings 8Servings
Calories 469kcal
Author Kathleen
Ingredients
8slicesbacon,chopped
1/4cupunsalted butter
1mediumonion,diced
2mediumcarrots,diced
2stalkscelery,diced
4clovesgarlic,minced
1/2cupall-purpose flour
4cupslow sodium chicken broth
1heaping tablespoonschicken flavored Better Than Bouillon
1/4teaspoon dried thyme
1bay leaf
salt
1/2teaspoonblack pepper
3mediumrusset potatoes,peeled and cut into 1/2 inch cubes
3cooked chicken breasts,cut into bite-sized pieces
1cupheavy cream
Toppings:
shredded cheddar cheese
green onions,sliced
Instructions
Cook the bacon in a large pot, stirring often, until crispy. Remove to a paper towel-lined plate; set aside. Remove and discard (or save for another recipe) all but 1/4 cup of pan drippings.
Add the butter to the pot and melt over medium-low heat. Saute onion, carrot, celery, and garlic until soft, about 6-8 minutes. Sprinkle flour over vegetables and continue to cook, whisking constantly for about 4-5 minutes or until flour is lightly toasted and fragrant.
Remove pot from heat and slowly whisk in broth until smooth.
Return pot to heat, add Better Than Bouillon, thyme, bay leaf, salt, black pepper, and potatoes. Bring to a boil, then immediately reduce heat and simmer, uncovered until potatoes are fork-tender about 20 minutes. Stir in chicken cubes, and heavy cream and simmer until chicken is heated through about 10 minutes.
Adjust seasoning, ladle into individual bowls and top as desired with cheddar cheese, green onions, and reserved bacon. Serve!