Hearty Loaded Chicken Potato Soup Perfect for Cozy Nights
Enjoy a warm bowl of Loaded Chicken Potato Soup, perfect for chilly nights and gatherings.
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.
Notes
Store leftovers in an airtight container for up to 4 days. For freezing, consider slightly undercooking the potatoes before freezing.