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Is there anything better than a steaming bowl of creamy soup on a chilly day? I think not. And that is why I am always building my collection of comforting soup recipes to keep me fed all winter long. This Creamy Chicken & Potato Soup is wonderfully hearty and packed with yummy flavor. If you’re looking for a new soup recipe to try out, I highly recommend this one. Let’s get into how it’s made…
You’ll start out by cooking a few strips of bacon in a large dutch oven. Once those are nice and crispy, set them aside. Add diced onion, celery, and carrot to the pot and cook those in the bacon drippings for extra flavor. Next, comes the garlic and seasoning, a beautiful herb blend. You’ll then sprinkle in the flour, let that cook for a couple minutes, then slowly pour in the chicken broth. A little half and half is splashed in and then the stars of the show: chicken and potatoes.
I used cooked shredded chicken to make this recipe nice and easy. This could be from a rotisserie chicken or some cooked chicken breast leftovers. Finish it all off with cheddar cheese, the cooked bacon, and chopped green onions. Ladle yourself a bowl and get cozy!
Creamy Chicken & Potato Soup
Ingredients
- 4 strips uncooked bacon
- 1 yellow onion, diced
- 2 stalks celery, diced
- 1 large carrot, diced
- 5 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 ½ teaspoons red pepper flakes
- ½ teaspoon oregano
- ½ teaspoon cayenne pepper
- Salt and pepper to taste
- ⅓ cup all-purpose flour
- 4 cups chicken broth
- 1 ½ cups half and half
- 1 1/4 pounds yukon potatoes, diced
- 2 cups cooked and shredded chicken
- 1 cup cheddar cheese
- 3 green onions, chopped
Preparation
- In a large dutch oven over medium-low heat, cook bacon until crisp. Place bacon strips on a plate and set aside, leaving bacon grease in pan.
- Increase heat to medium and add onions, carrots, and celery. Cook for 3-4 minutes then add garlic and all seasoning . Cook for 1 additional minute.
- Sprinkle in flour and cook for 2 minutes, stirring constantly. Slowly pour in the chicken broth as you continue to stir, followed by the half and half.
- Add potatoes and bring mixture to a simmer. Cook for 5 minutes then add shredded chicken.
- Continue cooking until potatoes are tender, then reduce heat and stir in cheese and crumble in the cooked bacon.
- Serve with with greens onions and hot sauce.
Recipe adapted from Thecozycook.com
