Description

Cold evenings are no match for this creamy and satisfying Warming Chicken Potato Soup. With chunks of tender chicken, buttery Yukon gold potatoes, crispy bacon, and a savory blend of herbs, this one-pot meal is a weeknight dinner hero. Whether you’re looking for cozy dinner ideas, a quick and easy recipe, or a hearty soup that warms the soul, this bowl delivers flavor and comfort in every spoonful. Perfect for those seeking easy dinner recipes, fall food ideas, or a healthy, filling soup with a touch of indulgence.

Ingredients

2 tablespoons olive oil

1/2 lb bacon, chopped

1 medium yellow onion, diced

2 carrots, peeled and chopped

2 celery stalks, chopped

3 garlic cloves, minced

1.5 lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces

4 cups Yukon gold potatoes, peeled and diced

4 cups low-sodium chicken broth

1 cup whole milk

1/2 cup heavy cream

1 teaspoon dried thyme

1/2 teaspoon dried rosemary

Salt and freshly ground black pepper to taste

2 tablespoons all-purpose flour (optional)

Fresh chives or parsley, chopped (for garnish)

Instructions

1. Heat a large pot or Dutch oven over medium heat. Add chopped bacon and cook until crispy, about 6–8 minutes. Remove with a slotted spoon and drain on paper towels, leaving about 1 tablespoon of bacon fat in the pot.

2. Add olive oil to the pot, followed by diced onion, carrots, and celery. Cook until softened, about 5–7 minutes. Stir in garlic and cook for 1 more minute.

3. Add chicken pieces and cook for 4–5 minutes until lightly browned. Season with salt, pepper, thyme, and rosemary.

4. Add diced potatoes and pour in chicken broth. Bring to a gentle boil, reduce heat, cover, and simmer for 15–20 minutes or until potatoes are tender.

5. Optional: Mix 2 tablespoons flour with water to make a slurry and stir into the soup to thicken. Simmer 5 minutes more.

6. Stir in the milk and heavy cream. Add cooked bacon back to the pot (save a little for garnish). Heat through gently without boiling.

7. Taste and adjust seasoning if needed.

8. Serve hot, garnished with chives or parsley and extra bacon on top.

Notes

Yukon gold potatoes are ideal for their creamy texture, but red or russet potatoes also work well.

Add dairy only at the end and avoid boiling to prevent curdling.

For a richer taste, add a small pat of butter at the end and stir in before serving.

Nutrition

Serving Size: 1.5 cups
Calories: 370
Sugar: 4g
Sodium: 620mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 23g
Cholesterol: 65mg

Keywords: chicken potato soup, cozy dinner, creamy soup, easy soup recipe, one pot meal