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
Scale
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.
