Chicken Potato Soup
Chicken potato soup is a crazy delicious soup with tender potatoes, succulent chicken and wholesome veggies swimming in a savory cream sauce.
Servings 8 Servings
Calories 469kcal
Ingredients
- 8 slices bacon, chopped
- 1/4 cup unsalted butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 cups low sodium chicken broth
- 1 heaping tablespoons chicken flavored Better Than Bouillon
- 1/4 teaspoon dried thyme
- 1 bay leaf
- salt
- 1/2 teaspoon black pepper
- 3 medium russet potatoes, peeled and cut into 1/2 inch cubes
- 3 cooked chicken breasts, cut into bite-sized pieces
- 1 cup heavy 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!
Nutrition
Serving: 1/8 of the recipe | Calories: 469kcal | Carbohydrates: 27g | Protein: 27g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 125mg | Sodium: 345mg | Potassium: 923mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3241IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 2mg