If you’re searching for a cozy bowl of goodness that wraps you in warmth and satisfaction, look no further than this Creamy Chicken Bacon Potato Soup for Ultimate Comfort Recipe. It’s a heavenly blend of tender shredded chicken, crisp bacon, velvety potatoes, and melty cheese all coming together in a luscious, creamy broth. Every spoonful offers a perfect balance of smoky, savory, and silky textures that make this soup a true comfort classic you’ll want to revisit again and again.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making this soup taste truly irresistible. Each component plays a vital role in building layers of flavor, texture, and color that bring this bowl of comfort to life.
- Bacon (8 ounces): Adds rich flavor and a satisfying crunch; turkey bacon works well for a lighter alternative.
- Yellow Onion (1): Gives natural sweetness and depth; yellow onions are perfect for this.
- Garlic (2 cloves): Fresh minced garlic boosts savory notes with its aromatic punch.
- Chicken Broth (4 cups): Forms the hearty base of the soup; vegetable broth can be used for a vegetarian twist.
- Yukon Gold Potatoes (4 cups): Bring creamy, tender texture without falling apart; avoid starchy Russets here.
- Shredded Rotisserie Chicken (2 cups): Adds convenience along with juicy, flavorful protein.
- Monterey Jack Cheese (1 cup): Melts smoothly, giving extra creaminess; Cheddar or dairy-free cheese can substitute.
- Cornstarch (2 tablespoons): Thickens the soup beautifully when mixed into a slurry.
- Reserved Crispy Bacon (2 ounces): Saved from the original bacon batch for a crispy, topping crunch.
- Sliced Green Onions (1/4 cup): Adds fresh brightness and a pop of color to finish the soup.
How to Make Creamy Chicken Bacon Potato Soup for Ultimate Comfort Recipe
Step 1: Cook and Crisp the Bacon
Start by frying the bacon in a large pot over medium heat until it’s beautifully crispy. This not only gives you those irresistible crunchy bits for garnish, but the fat rendered in the pan will build a flavorful base for the soup. Once crispy, remove most of the bacon except a couple of ounces for topping and set aside on paper towels to drain.
Step 2: Sauté Onion and Garlic
In the bacon fat still in the pot, toss in the diced yellow onion and cook slowly until soft and translucent. This gentle caramelization releases the natural sweetness of the onions that complements the smoky bacon. Add minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 3: Add Potatoes and Broth
Add the peeled and diced Yukon Gold potatoes to the pot, then pour in the chicken broth. Bring everything to a boil, then reduce heat and let it simmer gently until the potatoes are tender, about 15 minutes. The broth will take on the mild starchiness of the potatoes, starting to thicken naturally.
Step 4: Stir in Chicken and Cheese
Once potatoes are soft, stir in the shredded rotisserie chicken and Monterey Jack cheese. The heat will melt the cheese into a creamy, cheesy delight that binds the soup’s flavors together perfectly. This step adds richness and heartiness that makes the soup so satisfying.
Step 5: Thicken the Soup
Mix the cornstarch with a small amount of cold water to create a smooth slurry. Slowly whisk the slurry into the simmering soup to thicken it to a luscious, velvety consistency. Keep stirring gently until the soup reaches your desired thickness.
Step 6: Finish with Crispy Bacon and Green Onions
Sprinkle the reserved crispy bacon and sliced green onions into the pot, stirring some in while saving a handful for garnish. These toppings add contrasting texture and freshness that elevate the entire bowl, balancing the creamy richness with crunch and brightness.
How to Serve Creamy Chicken Bacon Potato Soup for Ultimate Comfort Recipe
Garnishes
Garnishes make every bowl special. Use the reserved crispy bacon bits and fresh green onions generously. Add a dollop of sour cream or shredded cheese on top if you like, for an extra creamy finish. These little touches also add wonderful visual appeal, inviting you to dive right in.
Side Dishes
This soup is hearty, but pairing it with crusty bread, buttery garlic toast, or a fresh green salad complements it beautifully. The bread helps soak up every last bit of creamy goodness, making it a meal that’s both nourishing and indulgent.
Creative Ways to Present
For a cozy dinner party or special gathering, serve the soup in rustic bread bowls for an impressive presentation. You can also top it with shredded cheese and broil briefly to create a melty cheese crust. Or layer the soup in clear mugs and alternate spoonfuls with extra cheese or bacon for a playful twist.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the fridge for up to 3 days, making it perfect for easy lunches or dinners during busy weeks. Store in an airtight container to maintain its freshness and creamy texture.
Freezing
You can freeze the soup for up to 3 months, though note that potatoes can sometimes change texture after freezing. For best results, freeze before adding cheese and green onions, then stir those in fresh when reheating.
Reheating
Reheat gently on the stove over low heat, stirring frequently to prevent sticking or scorching. If the soup becomes too thick, add a splash of broth or milk to loosen the consistency back up. Freshen with extra green onions or bacon before serving.
FAQs
Can I use other types of potatoes in this soup?
Yukon Gold potatoes are ideal because they have a buttery texture and hold their shape well. Russets tend to become too mushy, so they’re not the best choice for this creamy, chunky soup.
Is there a good vegetarian option for this soup?
Absolutely! Use vegetable broth instead of chicken broth, omit the bacon, and replace the chicken with sautéed mushrooms or roasted vegetables for a delicious vegetarian version.
Can I make this soup in a slow cooker?
Yes, you can! Simply cook the bacon and sauté the onions and garlic on the stove beforehand, then add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
What’s the best cheese to use if I don’t have Monterey Jack?
Cheddar cheese makes an excellent substitute, lending a sharper flavor that pairs wonderfully with the smoky bacon. For dairy-free options, use a meltable plant-based cheese.
How thick should the soup be?
The soup should be creamy and thick enough to coat the back of a spoon but still spoonable and smooth. Adjust the cornstarch slurry amount to get your perfect consistency.
Final Thoughts
This Creamy Chicken Bacon Potato Soup for Ultimate Comfort Recipe is a true hug in a bowl, packed with flavors and textures that will keep you coming back for more. Whether you’re craving a cozy meal on a chilly evening or looking to impress friends with something homey and delicious, this soup hits all the right notes. Give it a try—you might just find your new favorite comfort food!
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Creamy Chicken Bacon Potato Soup for Ultimate Comfort Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Chicken Bacon Potato Soup is the ultimate comfort food, combining tender chunks of rotisserie chicken, crispy bacon, and creamy Yukon Gold potatoes in a rich and flavorful broth. Perfect for chilly days or when you need a hearty meal, this soup is easy to prepare and delivers satisfying warmth with every spoonful.
Ingredients
Meat and Dairy
- 8 ounces Bacon (Adds flavor and crunch; consider using turkey bacon for a lighter alternative.)
- 2 cups Shredded Rotisserie Chicken (Offers convenience and flavor; any cooked chicken works well.)
- 1 cup Monterey Jack Cheese (Provides creaminess; it can be replaced with Cheddar or a dairy-free cheese.)
- 2 ounces Reserved Crispy Bacon (Adds an extra layer of crunch; always save some for that finishing touch.)
Produce
- 1 Yellow Onion (Provides depth; yellow onions work best for sweetness.)
- 2 cloves Garlic (Enhances flavor; use fresh garlic for optimal taste.)
- 4 cups Yukon Gold Potatoes (Adds creaminess when cooked; don’t substitute for starchy potatoes like Russets.)
- 1/4 cup Sliced Green Onions (Brightens up the dish; they add a fresh taste that contrasts beautifully with the creamy soup.)
Liquids and Broth
- 4 cups Chicken Broth (Forms the soup base; swap for vegetable broth for a vegetarian version.)
Thickening Agent
- 2 tablespoons Cornstarch (Used to thicken the soup; make a slurry with water before adding to soup.)
Instructions
- Cook the bacon: In a large pot or Dutch oven over medium heat, cook the 8 ounces of bacon until crispy. Remove the bacon strips from the pot, drain on paper towels, and reserve. Leave the bacon fat in the pot for added flavor.
- Sauté onions and garlic: To the same pot with the bacon fat, add the chopped yellow onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 1 minute until fragrant.
- Add potatoes and broth: Add the peeled and diced Yukon Gold potatoes to the pot along with 4 cups of chicken broth. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
- Blend the soup base: Use an immersion blender directly in the pot to blend the soup until mostly smooth but still a bit chunky for texture. Alternatively, transfer half of the soup in batches to a blender and puree, then return to the pot.
- Add chicken and cheese: Stir in the shredded rotisserie chicken and Monterey Jack cheese. Cook over low heat, stirring until the cheese melts and the soup is creamy.
- Thicken the soup: Mix 2 tablespoons of cornstarch with an equal amount of cold water to make a slurry. Slowly pour the slurry into the soup while stirring continuously to avoid lumps. Continue cooking for 3-5 minutes until the soup thickens slightly.
- Finish with reserved bacon and green onions: Crumble the reserved crispy bacon and sprinkle it over the soup along with the sliced green onions. Stir lightly to incorporate some of the topping without losing the crunch.
- Serve: Ladle the creamy chicken bacon potato soup into bowls and enjoy immediately for the best flavor and texture.
Notes
- For a lighter version, swap regular bacon with turkey bacon.
- Vegetarian option: replace chicken broth with vegetable broth and omit bacon, or use plant-based alternatives.
- Yukon Gold potatoes are preferred because of their creamy texture; avoid starchy potatoes like Russets to keep the soup smooth.
- If you prefer a thicker soup, add more cornstarch slurry gradually until desired consistency.
- To save time, use pre-cooked rotisserie chicken or leftover cooked chicken.
- To make this soup gluten-free, ensure the chicken broth and cornstarch are certified gluten-free products.
