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Tips Make Chicken Potato Soup: The Definitive Guide by potatobenefits.com. This soup is created with rotisserie chicken, potatoes, onions, celery, carrots, and a creamy cheese-based broth. A quick three-ingredient bacon crumble is sprinkled on top. Italian parsley, rosemary, and fresh thyme elevate the taste. Enjoy this quick and simple soup at any time, even on a hectic weekday. This delicious recipe goes great with handmade biscuits and sweet cream butter, in my opinion. With bacon, potatoes that are both soft and tasty, juicy chicken, veggies, and basic seasonings, this chicken potato soup has a rich and savory broth.
Chicken Potato Soup
This soup has the greatest taste of any I’ve ever had, I think. The finest technique to prepare chicken and potatoes so that your family will eat them is unquestionably in this manner. Additionally, even though leftovers freeze nicely, I doubt you’ll have any!
The crispy bacon not only provides taste and a lovely crunch, but the drippings are also saved and utilized to boil the veggies, which gives the soup an incredible flavor.
In this soup, I utilize some of my favorite flavor enhancers, and the seasoning is excellent. You may complete the dish by adding spinach or kale, and don’t forget to read my expert advice below for all the information you need to perfect this chicken potato soup recipe.
Ingredients to Make Chicken Potato Soup
Boneless and skinless chicken breasts. As an alternative, use chicken thighs.
Chicken stock, chicken broth, either commercially available or prepared at home.
Leeks: Select leeks that are crisp, fresh, and have long, white and light-green portions.
Peeled or unpeeled carrots are your decision.
Celery: When purchasing celery, look at the chopped tops and avoid those that have hollowing, since this may indicate that the bottom ribs are also hollow and dried up.
Potatoes: Any potato that is waxy or semi-waxed, like Yukon Gold.
Thyme: Double the amount of fresh thyme leaves or dried thyme leaves.
For a creamier soup, use heavy cream or half & half.
Freshly ground black pepper and Kosher salt
How to Make It
For an ingredient list and detailed directions, see the recipe card that appears below this page.
To save the bacon drippings, cook the bacon and set it aside. When bacon has cooled, chop it.
Chicken should be salted and peppered before being seared in olive oil until brown on all sides. After 10 minutes of resting, slice into bite-sized pieces.
Re-add the bacon drippings to the soup pot with the celery, onions, and carrots. Add spices, spicy sauce, Worcestershire sauce, and garlic after allowing to soften for 5 minutes. Combine ingredients, add flour, and cook for 2 minutes.
Sprinkle in chicken broth in little amounts. In the same way, add the half-and-half. The potatoes should be peeled, diced, and added to the soup. The soup should be brought to a boil before being simmered. Reintroduce the chicken and simmer for 20 minutes or until the potatoes are tender to the fork.
If using cheese, turn the heat down to low and whisk it in. Reintroduce half of the bacon to the soup and save the remaining for topping dishes. Serve after adding green onions as garnish!
Tips Make Chicken Potato Soup
This soup has subtle flavor enhancers from the hot sauce, Worcestershire sauce, and mustard powder. It is not made spicy by the hot sauce. Frank’s Hot Sauce is what I use.
For a bit more decadence, heavy cream may be used for half and half. If you wish, you may omit the dairy and add an additional cup of chicken broth.
If used, shred some cheese from a block. Compared to pre-shredded food, it will melt and taste much better. I use Extra Sharp Yellow from Cracker Barrel.
When adding the cheese, make sure the soup base is not too hot; otherwise, the dairy will separate and produce a gritty consistency.
In this dish, I use Yukon Gold potatoes because I like their creamy texture, but red potatoes are usually a good choice because they keep their shape the best. Russet potatoes can also be utilized, although as they’re the starchiest, they tend to crumble more easily.
For this dish, chicken thighs can be somewhat more delicious and moist than chicken breasts.
This soup benefits from the inclusion of kale or spinach. Add it just before serving, giving it time to cook or wilt.
Try my recipe for Beer Cheese Soup next!
Storing
When kept in an airtight container, this chicken potato soup keeps nicely for up to 5 days in the refrigerator.
Don’t overcook the potatoes if you intend to freeze the soup; you want them to be soft but not completely mushy. The chicken potato soup must first cool before being divided into quart-size freezer bags or single airtight containers. For up to three months, freeze.
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