Description
A comforting bowl of Chicken Bacon Potato Soup with crispy bacon, tender Yukon gold potatoes, and shredded chicken in a creamy broth.
Ingredients
Scale
- 6 slices thick-cut bacon, diced
- 1 large yellow onion, diced
- 1 teaspoon garlic, minced
- 4 cups chicken broth
- 2 cups Yukon gold potatoes, peeled and diced into 1/2-inch cubes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups rotisserie chicken, shredded and chopped
- 1 cup Monterey Jack cheese, shredded
- 1 cup heavy whipping cream
- 2 tablespoons cornstarch + 2 tablespoons water
- Green onions, chopped for garnish
Instructions
- In a large pot over medium heat, cook the diced bacon until crispy, about 8-10 minutes. Remove the bacon and set it aside, reserving 2 tablespoons of drippings.
- Add the onion to the drippings and sauté for 3-5 minutes until softened, then add minced garlic and cook for 1 minute.
- Stir in chicken broth, diced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 15 minutes until potatoes are tender.
- Stir in shredded chicken, Monterey Jack cheese, and heavy cream; continue to simmer until cheese melts.
- Whisk cornstarch and water in a small bowl, then stir into the soup. Simmer for another 1-2 minutes until soup thickens.
- Garnish with reserved bacon and chopped green onions. Serve hot.
Notes
Ensure your ingredients, especially the cream, are at room temperature for best results. Adjust seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg