Chicken Potato Bacon Soup

I'll never forget the first time I encountered a truly great chicken potato soup. I was visiting a small diner in the Midwest during a snowstorm, desperately seeking warmth after being caught in the cold. The waitress recommended their house specialty, and when that steaming bowl arrived at my table, I knew I was in for something special. The first spoonful was revelation – creamy but not heavy, loaded with chunks of tender potato and chicken, and topped with the most perfectly crispy bacon I'd ever tasted. I tried to recreate it at home for months, tweaking and adjusting until I finally nailed it. This recipe is my tribute to that magical bowl of soup. What makes it special is the technique of cooking the bacon first to render that smoky flavor into the soup base, then using the same pot to build layers of flavor. The combination of heavy cream and sour cream gives it that signature tang and richness, while the fresh chives add a pop of color and freshness that keeps it from feeling too heavy. Every time I make this, I'm transported back to that cozy diner booth, watching the snow fall outside while savoring pure comfort in a bowl.

Why I love this recipe

This recipe holds a special place in my heart for so many reasons. First, it's incredibly forgiving – you can adjust the thickness by adding more broth or cream, swap chicken thighs for breasts, or even make it vegetarian by using mushrooms instead of chicken. Second, it's a one-pot wonder that doesn't require fancy techniques or hard-to-find ingredients. Everything comes together in about an hour, making it perfect for weeknight cooking. But what I truly love is how this soup brings people together. There's something about a bowl of homemade soup that makes people slow down and savor the moment. The bacon adds that irresistible smoky element that makes even non-soup-lovers ask for the recipe. It's also incredibly practical – it freezes beautifully, reheats like a dream, and actually tastes better the next day. I've made this soup countless times, and it never fails to deliver satisfaction. Whether I'm cooking for my family, meal-prepping for busy weeks, or bringing comfort to a friend in need, this soup is my go-to. It's proof that simple ingredients, when combined with care and technique, can create something truly extraordinary.

What You Need From Your Kitchen

• Bacon: Cook until crispy, then chop into bite-sized pieces for garnish
• Chicken breast: Dice into 1-inch cubes and cook until golden in bacon fat
• Russet potatoes: Peel and dice into uniform 1/2-inch cubes for even cooking
• Heavy cream: Add near the end to create a rich, velvety texture
• Onion: Dice finely and sauté until translucent to build flavor base
• Fresh chives: Chop finely and use as a fresh garnish on top

Let's Make These Together

Cook the bacon first

Start by cooking your chopped bacon in a large pot over medium heat until it reaches that perfect crispy texture. This should take about 6-8 minutes. Remove the bacon with a slotted spoon and set it aside on paper towels, but keep about 2 tablespoons of that flavorful bacon fat in the pot – this is liquid gold that will infuse your entire soup with smoky flavor.

Brown the chicken

Add your diced chicken to the bacon fat remaining in the pot. Season generously with salt and pepper, then cook until the chicken is golden brown and fully cooked through. This takes about 6-7 minutes. Remove the chicken and set it aside with your bacon – we'll bring these back later for maximum flavor retention.

Build your flavor base

Using the same pot (notice how we're building layers of flavor?), add your diced onion and cook until soft and translucent. Add the garlic and let it become fragrant for about a minute. Then sprinkle in your flour and stir constantly for 2 minutes. This creates a roux that will thicken your soup and give it that luxurious body.

Simmer with potatoes

Gradually whisk in your chicken broth to the roux, making sure there are no lumps. Add those diced potatoes and bring everything to a boil. Reduce the heat and let it simmer gently for 15-20 minutes until the potatoes are tender. This is when your kitchen starts smelling absolutely amazing.

Make it creamy and finish

Return your cooked chicken to the pot, then stir in the heavy cream and sour cream. Let everything simmer together for about 5 minutes so the flavors can marry beautifully. Taste and adjust your seasonings. Serve in bowls topped with that crispy bacon and fresh chives for a pop of color and flavor!

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Switch Things Up

I first made this soup on a particularly cold Tuesday evening when I had random ingredients in my fridge that needed using up. I had some leftover chicken from Sunday's roast, a bag of potatoes sitting in the pantry, and bacon that was calling my name. What started as a 'let's see what happens' experiment turned into my most-requested recipe. My kids, who are notoriously picky about soups, scraped their bowls clean and asked for seconds. Now, every time autumn arrives and the temperature drops, someone in my house inevitably asks, 'Can we have that bacon potato soup again?' I've made it for sick friends, brought it to potlucks, and even served it at a casual dinner party where it stole the show. The best part? It tastes even better the next day when the flavors have had time to meld together.

Perfect Pairings

This soup pairs beautifully with crusty sourdough bread or garlic bread for dipping into that creamy broth. For a complete meal, serve it alongside a crisp green salad with a tangy vinaigrette to balance the richness. If you're hosting, consider pairing it with a cheese board featuring sharp cheddar and smoked gouda. For beverages, a crisp white wine like Chardonnay complements the creaminess, or go non-alcoholic with sparkling apple cider. For dessert, keep it simple with apple crisp or chocolate chip cookies to round out your comfort food feast.

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Frequently Asked Questions

→ Can I make this soup ahead of time?

Absolutely! This soup actually tastes even better the next day after the flavors have had time to meld together. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat and add a splash of chicken broth or cream if it has thickened too much in the fridge.

→ Can I freeze this chicken potato soup?

Yes, but with a caveat. Cream-based soups can sometimes separate when frozen and thawed. If you plan to freeze it, consider freezing the soup before adding the heavy cream and sour cream. When ready to serve, thaw, reheat, and then stir in the dairy. It will keep frozen for up to 2 months.

→ What can I substitute for heavy cream?

For a lighter version, you can use half-and-half, though the soup won't be quite as rich. Alternatively, you can use whole milk mixed with a tablespoon of cornstarch to add thickness. For a dairy-free option, coconut cream works surprisingly well and adds a subtle sweetness that complements the bacon.

→ Can I use pre-cooked rotisserie chicken?

Definitely! Using rotisserie chicken is a great time-saver. Simply shred or dice the chicken and add it in Step 5 when you add the cream. You'll miss out on the flavor from browning the chicken in bacon fat, but it's still delicious and cuts your prep time significantly.

→ How can I make this soup thicker?

There are several ways to thicken this soup. You can mash some of the cooked potatoes against the side of the pot before adding the cream. Alternatively, add an extra tablespoon of flour to the roux in Step 3, or let the soup simmer uncovered for a few extra minutes to reduce and thicken naturally. You can also blend a cup of the soup and stir it back in for a thicker, creamier consistency.

→ What type of potatoes work best?

Russet potatoes are ideal because they're starchy and break down slightly during cooking, which helps thicken the soup naturally. Yukon Gold potatoes are also excellent and hold their shape better while adding a buttery flavor. Avoid waxy potatoes like red potatoes, as they won't contribute to the creamy texture as well.

→ Can I make this in a slow cooker?

Yes! Cook the bacon and brown the chicken first, then transfer everything except the cream and sour cream to your slow cooker with the broth, potatoes, onion, and garlic. Cook on low for 6-7 hours or high for 3-4 hours. About 30 minutes before serving, stir in the heavy cream and sour cream. This method makes the chicken incredibly tender.

Conclusion

This Creamy Chicken Potato Soup with Bacon is the definition of comfort food done right. Every spoonful delivers tender chicken, soft potatoes, and that irresistible smoky bacon crunch, all wrapped in a velvety cream base. It's hearty enough to serve as a main course, yet elegant enough for company. The beauty of this soup lies in its simplicity and how easily it comes together. Whether you're feeding a hungry family on a weeknight or meal-prepping for the week ahead, this soup delivers satisfaction every single time.