Creamy Chicken and Potato Soup
Indulge in a hearty bowl of homemade chicken and potato soup - an easy-to-make dish that will satisfy your taste buds and keep you cozy all season long.
Servings: 10
Calories: 565kcal
Equipment
Ingredients
- 1 lb bacon cooked and crumbled
- ¼ cup unsalted butter
- 1 onion diced
- ½ cup carrots diced
- ½ cup celery diced
- 5 garlic cloves minced
- ½ cup flour all-purpose
- 4 cups chicken broth
- 1 chicken bouillon cube
- ½ teaspoon thyme
- 1 bay leaf
- salt/pepper to taste
- 3 Russet potatoes peeled and diced
- 1 ½ lbs chicken breast cooked/diced
- 1 cup heavy cream
- Toppings of choice (see options in post)
Instructions
- In a large pot or Dutch oven, cook bacon until crispy.
- Remove to paper towel lined plate and keep about ¼ cup pan dripping in pot
- Add butter and melt
- Saute onions, carrots, celery, and garlic for about 5 minutes.
- Sprinkle flour over vegetables and whisk for about 2-3 minutes. Remove pot from heat and slowly whisk in the chicken broth until smooth.
- Return to heat and add in the bouillon cube, thyme, bay leaf, salt, pepper, and potatoes.
- Bring to a boil and reduce heat to simmer for about 20 minutes, or until potatoes are fork tender.
- Add in the cooked chicken and heavy whipping cream.
- Simmer over medium heat for about 10 minutes.
- Adjust seasonings according to desired taste and serve in bowls with desired toppings.
Nutrition
Serving: 1bowl | Calories: 565kcal | Carbohydrates: 8g | Protein: 16g | Fat: 52g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 22g | Trans Fat: 0.2g | Cholesterol: 101mg | Sodium: 601mg | Potassium: 334mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1262IU | Vitamin C: 3mg | Calcium: 20mg | Iron: 1mg
