Loaded Chicken Potato Soup: A Cozy Hug in Every Bite
Loaded Chicken Potato Soup is a warm and comforting dish perfect for chilly days, combining chicken, bacon, and creamy potatoes.
Equipment
- - Large pot
- Skillet
- - Knife
- Cutting board
Ingredients
Soup Base
- 6 slices Bacon Adds a smoky flavor; substitute with turkey bacon for a healthier option.
- 1 pound Chicken Breast Provides protein; rotisserie chicken makes for a quick alternative.
- 2 tablespoons Olive Oil Enhances flavor; vegetable oil can work in a pinch.
- 2 tablespoons Butter Brings richness; margarine can be substituted.
- 1 medium Onion Delivers a sweet base flavor; shallots can be used as a substitute.
- 2 medium Carrots Contribute sweetness; can swap with other root vegetables.
- 2 stalks Celery Contributes texture; can be substituted with other vegetables.
- 3 cloves Garlic Elevates flavor; garlic powder can be used if fresh is unavailable.
- 4 medium Potatoes Essential for creamy texture; use red potatoes for chunkier soup.
- 4 cups Chicken Broth Forms the soup's base; vegetable broth can be used for vegetarian version.
- 1 cup Half and Half Adds creaminess; consider heavy cream for a richer touch.
Flavor Enhancers
- 1 cup Cheddar Cheese Provides richness; any melting cheese works.
- Seasonings (hot sauce, Worcestershire sauce, mustard powder, rosemary, oregano, red pepper flakes) Enhance overall flavor; adjust to preference.
- 1 leaf Bay Leaf Infuses aromatic notes; Italian herbs can be a substitute.
Garnish
- 2 tablespoons Green Onions Used for fresh topping; chives can be an alternative.
Instructions
Preparation
- Cook the bacon in a large pot over medium heat until crispy. Remove and crumble, reserving the drippings.
- Prepare vegetables: Dice potatoes, chop carrots and celery, finely chop onion, mince garlic, and cut chicken into chunks.
- Brown chicken in a skillet with olive oil for about 3 minutes on each side until golden, then remove from heat.
- Sauté onions, carrots, and celery in the same pot with bacon drippings, adding garlic after 5-6 minutes.
- Stir in flour to create a roux, cooking for about 2 minutes.
- Gradually pour in chicken broth while stirring to avoid lumps. Mix in half and half.
- Add diced potatoes and browned chicken to the pot, bring to a boil, then simmer for 20-25 minutes.
- Remove bay leaf, stir in cheese and bacon until melted and creamy. Adjust seasoning to taste.
- Serve the soup ladled into bowls, garnished with green onions.
Notes
Store leftovers in an airtight container for up to 4 days; soup freezes well for up to 3 months. Reheat gently on the stovetop.