There’s nothing quite like a warm bowl of soup to cradle your soul, especially when the chill of the season creeps in. The moment I took my first spoonful of Loaded Chicken Potato Soup, I was instantly transported to cozy gatherings where laughter mingled with the delightful aroma of comfort food simmering on the stove. This creamy masterpiece, packed with tender chicken, buttery potatoes, and crispy bacon, is not only indulgent but incredibly simple to whip up at home. Perfect for weeknight dinners or casual family gatherings, it’s a meal-in-a-bowl that promises to please even the heartiest of appetites.
As I prepared this dish, I was reminded of how easy it is to turn everyday ingredients into something magical. With just a few simple steps, you’ll unlock a hearty soup that feels like a warm hug on a plate, while the variations included mean you can make it unique with every batch. Gather your loved ones and let’s dive into this comforting recipe that brings people together, one spoonful at a time!
Why is Loaded Chicken Potato Soup a Must-Try?
Comforting Warmth: This Loaded Chicken Potato Soup wraps you in a cozy embrace, perfect for chilly nights.
Creamy Indulgence: The blend of velvety half-and-half and flavorful chicken creates a rich, satisfying experience.
Easy Prep: With simple steps, you’ll have a delicious meal ready in no time—ideal for busy weeknights!
Versatile Variations: Feel free to swap ingredients for a lighter or different twist; it’s flexible to your taste!
Crowd-pleaser: This hearty soup is sure to impress family and friends, making it a go-to for gatherings.
Embrace this delightful recipe and experience the joy of comfort food with every spoonful—perfect for sharing with loved ones!
Loaded Chicken Potato Soup Ingredients
• Embrace the richness of this dish with these essentials!
For the Soup Base
- Bacon – Adds richness and a smoky flavor; substitute with turkey bacon for a leaner option.
- Chicken Breast – Main protein ensuring a filling meal; use rotisserie chicken for a quicker option.
- Olive Oil – Used for cooking chicken, enhancing flavor; can substitute with vegetable oil.
- Butter – Adds creaminess and depth of flavor; use unsalted butter to control salt levels.
- Onion – Builds the flavor base; yellow or white onions work perfectly.
- Carrots – Provide sweetness and vibrant color; substitute with parsnips for a unique twist.
- Celery – Adds freshness and crunch as part of the mirepoix; omit if unavailable.
- Garlic – Essential for depth; fresh is best, but garlic powder works in a pinch.
For Thickening and Flavoring
- Flour – Thickens the soup into a creamy base; use cornstarch as a gluten-free option.
- Hot Sauce – Adds a subtle kick; adjust according to your spice preference.
- Worcestershire Sauce – Enhances umami flavors; liquid aminos can be a gluten-free alternative.
For the Creamy Finish
- Chicken Broth – Base of the soup, a quality brand like Swanson is recommended; vegetable broth works great for a vegetarian version.
- Half and Half – Adds perfect creaminess; swap for whole milk for a lighter option.
- Potatoes – Provide heartiness; Russet or Yukon Gold are preferred for their texture.
- Cheddar Cheese – Infuses creamy, cheesy flavor; opt for a dairy-free cheese if needed.
For Seasoning
- Parsley – Adds freshness and color; adjust to your taste.
- Rosemary, Oregano, Mustard Powder, Pepper, Red Pepper Flakes – Enhance the flavor profile; feel free to tweak according to your preference.
Dive into this Loaded Chicken Potato Soup, using these simple ingredients to create a meal that nurtures the soul!
How to Make Loaded Chicken Potato Soup
Cook Bacon: In a large pot, cook the bacon over medium heat for about 8-10 minutes until crispy. Drain and set aside, reserving the drippings for flavor.
Prepare Veggies: While the bacon cools, dice the potatoes, onion, carrots, and celery. Mince the garlic and cut the chicken into bite-sized chunks; this helps everything cook evenly.
Sear Chicken: Heat the reserved bacon drippings in the pot over medium-high heat. Add the chicken and sear until golden brown; then transfer it to a plate.
Sauté Aromatics: In the same pot, melt butter and sauté the chopped onion, carrots, and celery for about 5-6 minutes until they’re tender and fragrant.
Add Garlic: Stir in the minced garlic and sauté for 1 additional minute to release its aromatic flavor.
Make Roux: Sprinkle flour into the pot and stir constantly for about 2 minutes to form a roux that will thicken your soup.
Incorporate Broth: Gradually stir in the hot sauce, Worcestershire sauce, and spices. Slowly pour in the chicken broth, whisking until the mixture is smooth without lumps.
Simmer Together: Add the half and half, cubed potatoes, and the previously seared chicken. Bring the mixture to a boil, then lower the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
Finish with Cheese: Remove the bay leaf, then stir in the cheese until it melts and becomes creamy. Mix in the parsley and half the crispy bacon pieces for added texture.
Serve and Enjoy: Adjust the seasoning as needed and serve the soup hot, topping each bowl with the remaining bacon and sprinkled green onions for a delightful finish.
Optional: Drizzle with a little extra hot sauce for an added kick!
Exact quantities are listed in the recipe card below.
Expert Tips for Loaded Chicken Potato Soup
Perfectly Crispy Bacon: Cook bacon until crispy to avoid sogginess in the soup; draining excess fat enhances the flavor of the Loaded Chicken Potato Soup.
Potato Prep: Cut your potatoes into evenly-sized 1-inch cubes to ensure they cook uniformly and hold their texture during simmering—no one wants mushy potatoes!
Smooth Creaminess: Stir in the cheese off the heat for a perfectly creamy texture; adding it too soon can lead to a grainy finish in your soup.
Thickening Trick: Allow the flour to cook for 2 minutes to eliminate any raw taste in the Loaded Chicken Potato Soup; this results in a rich, savory base.
Customize Wisely: Experiment with different vegetables and spices to make this soup your own. Just remember to balance flavors for the best results!
How to Store and Freeze Loaded Chicken Potato Soup
Fridge: Store leftovers in an airtight container for up to 4 days. The flavors actually deepen after a day, making it even more delicious!
Freezer: This Loaded Chicken Potato Soup can be frozen for up to 3 months. For best results, consider slightly undercooking the potatoes before freezing.
Reheating: Gently reheat on the stovetop over low heat, adding a splash of chicken broth if it’s too thick. You can also microwave individual portions, stirring between intervals for even heating.
What to Serve with Loaded Chicken Potato Soup?
Cozy up to a hearty meal that’s bursting with flavors and textures, perfect for sharing with loved ones.
- Crusty Bread: Ideal for dipping, this bread complements the creamy soup while adding a satisfying crunch.
- Fresh Side Salad: Crisp greens sprinkled with a light vinaigrette brighten the meal and provide a refreshing contrast to the richness of the soup.
- Garlic Breadsticks: Soft and chewy, these make for a delightful combo that enhances the savory notes of the Loaded Chicken Potato Soup.
- Cornbread: Sweet and moist, cornbread balances the soup’s flavors while adding a comforting, homey touch.
- Roasted Vegetables: Root veggies like carrots and Brussels sprouts bring earthy sweetness that complements each spoonful of soup beautifully.
- Pickled Jalapeños: For those who like a kick, the zing of pickled jalapeños will elevate the soup’s flavor profile with added spice.
- Apple Crisp: A warm dessert like apple crisp rounds out the meal perfectly, offering a sweet and spiced finale that feels like a warm hug.
- Hot Chocolate: Rich and creamy, this drink provides an extra layer of comfort and pairs well with the soup’s flavors during chilly evenings.
Loaded Chicken Potato Soup Variations
Feel free to let your creativity shine while making this recipe; there are countless delightful spins you can take!
Dairy-Free: Use coconut milk or a dairy-free cream to keep it rich without the dairy. This maintains the essential creaminess while being friendly for lactose intolerance.
Spicy Kick: Toss in some diced jalapeños or crushed red pepper flakes for a fiery touch. Adjust the heat level based on your preference, and let it warm your soul even more!
Cauliflower Swap: Replace half the potatoes with cauliflower for a vibrant, lower-carb version. This gives a slight twist while still delivering that comforting texture.
Vegetarian Delight: Omit the chicken and bacon, replacing them with hearty mushrooms for an earthy depth. Add extra veggies like bell peppers to enhance the flavor profile.
Flavor Boost: Incorporate a splash of white wine while sautéing; it adds a luxurious depth that elevates the overall taste of your soup.
Cheese Variety: Experiment with different cheeses like Gruyère or smoked gouda for a twist on the classic. Each cheese brings a different flavor profile, so feel free to find your favorite!
Herb Explosion: Fresh herbs like thyme or dill can add another layer of fresh brightness. A handful of parsley or chives sprinkled on top enhances not just flavor but presentation, too.
Texture Twist: For an added crunch, top with crispy fried onions or corn chips just before serving. This contrast makes every spoonful exciting!
Let these variations inspire you to craft a uniquely comforting bowl of Loaded Chicken Potato Soup that suits your tastes and makes every experience special!
Make Ahead Options
Preparing your Loaded Chicken Potato Soup in advance is a fantastic way to save time and simplify your meal planning! You can chop the vegetables (potatoes, onions, carrots, and celery) and store them in an airtight container in the refrigerator for up to 3 days. Additionally, you can cook the bacon and chicken ahead of time, allowing them to cool before refrigerating separately; this prevents sogginess and maintains their delightful texture. When you’re ready to enjoy your soup, simply sauté the aromatics, add in the previously prepared ingredients, and follow the cooking steps to finish. This way, you’ll have a comforting bowl of soup with minimal effort, perfect for those busy weeknights!
Loaded Chicken Potato Soup Recipe FAQs
What type of potatoes should I use for Loaded Chicken Potato Soup?
For the best texture and flavor, I recommend using Russet or Yukon Gold potatoes. They hold up well in the cooking process, providing heartiness to your soup, while their creamy texture enhances the overall taste.
How should I store leftovers of Loaded Chicken Potato Soup?
Store any leftovers in an airtight container in the fridge for up to 4 days. You’ll find that the flavors meld beautifully overnight, making your soup even tastier the next day!
Can I freeze Loaded Chicken Potato Soup?
Absolutely! This soup can be frozen for up to 3 months. To ensure the best results, I recommend slightly undercooking the potatoes beforehand. When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop, adding a splash of chicken broth to reach your desired consistency.
Why is my soup too thick or too thin?
If your Loaded Chicken Potato Soup turns out too thick, simply add a bit of chicken broth or water while reheating to achieve the desired consistency. On the other hand, if it’s too thin, let it simmer a bit longer to thicken up. You can also make a quick roux with equal parts flour and butter to thicken it more if needed.
Is this soup suitable for dietary restrictions?
Absolutely! You can make this soup gluten-free by using cornstarch instead of flour and a gluten-free broth. For dairy-free options, substitute half and half with a non-dairy milk and swap cheddar cheese with your favorite dairy-free cheese. Adjust the ingredients as necessary to cater to your dietary needs while still enjoying this comforting dish!
Hearty Loaded Chicken Potato Soup Perfect for Cozy Nights
Equipment
- - Large pot
Ingredients
For the Soup Base
- 6 slices Bacon Adds richness and a smoky flavor; substitute with turkey bacon for a leaner option.
- 1 pound Chicken Breast Main protein ensuring a filling meal; use rotisserie chicken for a quicker option.
- 1 tablespoon Olive Oil Used for cooking chicken, enhancing flavor; can substitute with vegetable oil.
- 2 tablespoons Butter Adds creaminess and depth of flavor; use unsalted butter to control salt levels.
- 1 medium Onion Builds the flavor base; yellow or white onions work perfectly.
- 2 medium Carrots Provide sweetness and vibrant color; substitute with parsnips for a unique twist.
- 2 stalks Celery Adds freshness and crunch as part of the mirepoix; omit if unavailable.
- 2 cloves Garlic Essential for depth; fresh is best, but garlic powder works in a pinch.
For Thickening and Flavoring
- 1 tablespoon Flour Thickens the soup into a creamy base; use cornstarch as a gluten-free option.
- 1 teaspoon Hot Sauce Adds a subtle kick; adjust according to your spice preference.
- 1 tablespoon Worcestershire Sauce Enhances umami flavors; liquid aminos can be a gluten-free alternative.
For the Creamy Finish
- 4 cups Chicken Broth Base of the soup, a quality brand like Swanson is recommended; vegetable broth works great for a vegetarian version.
- 1 cup Half and Half Adds perfect creaminess; swap for whole milk for a lighter option.
- 3 medium Potatoes Provide heartiness; Russet or Yukon Gold are preferred for their texture.
- 1 cup Cheddar Cheese Infuses creamy, cheesy flavor; opt for a dairy-free cheese if needed.
For Seasoning
- 2 tablespoons Parsley Adds freshness and color; adjust to your taste.
- 1 teaspoon Rosemary Enhance the flavor profile; feel free to tweak according to your preference.
- 1 teaspoon Oregano
- 1/2 teaspoon Mustard Powder
- 1/2 teaspoon Pepper
- 1/4 teaspoon Red Pepper Flakes
Instructions
Steps
- In a large pot, cook the bacon over medium heat for about 8-10 minutes until crispy. Drain and set aside, reserving the drippings for flavor.
- While the bacon cools, dice the potatoes, onion, carrots, and celery. Mince the garlic and cut the chicken into bite-sized chunks; this helps everything cook evenly.
- Heat the reserved bacon drippings in the pot over medium-high heat. Add the chicken and sear until golden brown; then transfer it to a plate.
- In the same pot, melt butter and sauté the chopped onion, carrots, and celery for about 5-6 minutes until they're tender and fragrant.
- Stir in the minced garlic and sauté for 1 additional minute to release its aromatic flavor.
- Sprinkle flour into the pot and stir constantly for about 2 minutes to form a roux that will thicken your soup.
- Gradually stir in the hot sauce, Worcestershire sauce, and spices. Slowly pour in the chicken broth, whisking until the mixture is smooth without lumps.
- Add the half and half, cubed potatoes, and the previously seared chicken. Bring the mixture to a boil, then lower the heat and let it simmer for 20-25 minutes, or until the potatoes are tender.
- Remove the bay leaf, then stir in the cheese until it melts and becomes creamy. Mix in the parsley and half the crispy bacon pieces for added texture.
- Adjust the seasoning as needed and serve the soup hot, topping each bowl with the remaining bacon and sprinkled green onions for a delightful finish.