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–+ servings
Linda S. Smith

Chicken Potato Soup

A warm, creamy chicken potato soup filled with flavor and comfort, perfect for cozy dinners or special occasions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken, cooked and shredded You can substitute turkey for chicken.
  • 4 medium potatoes, diced
  • 1 cup bacon, cooked and crumbled
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth Can substitute vegetable broth for a vegetarian version.
  • 1 cup heavy cream
  • 1 cup mixed vegetables (carrots, peas, corn) Feel free to use whatever you have on hand.
  • to taste salt and pepper
  • 1 teaspoon dried thyme

Method
 

Cooking
  1. In a large pot, cook the bacon over medium heat until crispy. Remove it and set aside, but leave the drippings in the pot for flavor.
  2. In the same pot, sauté the chopped onions and minced garlic until they become translucent, about 3-4 minutes.
  3. Add the diced potatoes and pour in the chicken broth. Bring to a boil.
  4. Once boiling, reduce the heat and let it simmer until the potatoes are tender, around 15 minutes.
  5. Stir in the shredded chicken, crumbled bacon, mixed vegetables, heavy cream, salt, pepper, and thyme.
  6. Allow the mixture to simmer for an additional 5-10 minutes until everything is warmed through and well-combined.
  7. Serve in bowls and garnish with fresh thyme or parsley, if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 22gFat: 25gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g

Notes

This soup is great served with crusty bread or a light salad. Store leftovers in an airtight container for up to 3-4 days in the fridge. Freeze for longer storage, using within 3 months.

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