Chunky Bacon Potato Soup Recipe
Are you ready for a hearty soup recipe that is perfect for cool weather? This Chunky Bacon Potato Soup will have you scraping the bottom of the bowl. If youโre ready to have bowl after bowl of soup, this potato soup recipe is the perfect one for you! With it being so chunky, you could almost consider this a stew.
You will notice too this recipe has chicken in it. I love using thighs for extra flavor, but breasts could also be used. Or, it can be left out to enjoy the bacon and potato flavor more.
Be certain to check out our Slow Cooker Chicken & Vegetable Stew as well.
Chunky Bacon Potato Soup
I love this soup recipe because it literally has chunks of bacon and potatoes. This means that every bite I take, I get a hearty flavor. Because why even add in all the ingredients if theyโre cut up too little to enjoy?
What other vegetables can you add to potato soup?
You can literally add in anything that you want. If you like mushrooms, add mushrooms. Literally any vegetable is going to taste great. Some veggies you might consider adding, may be better if you saute a few minutes, such as the mushrooms.
How do you store leftover potato soup?
The easiest way to store potato soup leftovers is to pop them in the fridge to enjoy for later. Put on a lid or store in a sealable bag.
Can you freeze this potato soup?
Potatoes are one of those things which doesnโt freeze well. With the moisture from them, they tend to get really mushy after freezing so I donโt usually freeze anything with pieces of potatoes.
Are you ready to make this delicious soup recipe? Get the simple details here!
How to make homemade potato soup with bacon
Ingredients:
8 ounces thick-cut bacon, diced
ยฝ small red onion, diced
2 large celery stalks, diced
2 large carrots, diced
4 cups chicken broth, preferably organic, divided
1ยฝ lbs. boneless, skinless chicken thighs, trimmed and cut into chunks
1 Tablespoon fresh rosemary leaves, chopped
2 Tablespoon fresh thyme leaves
2 bay leaves
1 pound of red potatoes, cut into chunks
Sea salt & black pepper, to taste
2 cups kale, chopped, tough stems discarded
8 ounces cream cheese, cut into small chunks
Directions:
Add bacon to a large Dutch oven or soup pot set over medium-high heat. Cook, stirring frequently, until crispy, approximately 3-4 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set aside.
Carefully drain and discard all but 1 tablespoon of remaining bacon grease from pot.
Add red onion, celery, and carrots, and sautรฉ until the vegetables soften and develop a bit of color, approximately 3-4 minutes.
Add ยฝ cup of chicken broth to pan and scrape up any brown bits from the bottom with a spatula. Add remaining broth, chicken, rosemary, thyme, bay leaves, and red potatoes. Season with salt and black pepper, to taste, and stir to combine.
Increase heat to high. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 25 โ 40 minutes or until the chicken is cooked through and the potatoes are fork-tender. Cooking time can depend on size of potatoes and chicken.
Remove from heat and discard bay leaves. Add chopped kale and cream cheese and stir until the kale is wilted and the cheese is melted approximately 2-3 minutes. Taste and adjust seasonings, as desired, before serving. Enjoy!
The kale can be chopped as large or fine as you desire. Some prefer smaller pieces.
What toppings can you put on homemade potato soup?
This is what makes potato soup so great! There are so many wonderful toppings that you can easily add to this simple dish.
Fresh cilantro, shredded cheese, more bacon, sour cream, fresh jalapenos, and chives are just a few options that you have.
Trust me on this one. This soup recipe is so good and easy to make!
Chunky Bacon Potato Soup
This potato soup recipe is so good!
Ingredients
- 8 ounces thick-cut bacon, diced
- ยฝ small red onion, diced
- 2 large celery stalks, diced
- 2 large carrots, diced
- 4 cups chicken broth, preferably organic, divided
- 1ยฝ lbs. boneless, skinless chicken thighs, trimmed and cut into chunks
- 1 Tablespoon fresh rosemary leaves, chopped
- 2 Tablespoonย fresh thyme leaves
- 2 bay leaves
- 1 pound of red potatoes, cut into chunks
- Sea salt & black pepper, to taste
- 2 cups kale, chopped, tough stems discarded
- 8 ounces cream cheese, cut into small chunks
Instructions
Add bacon to a large Dutch oven or soup pot set over medium-high heat. Cook, stirring frequently, until crispy, approximately 3-4 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set aside.
Carefully drain and discard all but 1 tablespoon of remaining bacon grease from pot.
Add red onion, celery, and carrots, and sauté until the vegetables soften and develop a bit of color, approximately 3-4 minutes.
Add ½ cup of chicken broth to pan and scrape up any brown bits from the bottom with a spatula. Add remaining broth, chicken, rosemary, thyme, bay leaves, and red potatoes. Season with salt and black pepper, to taste, and stir to combine.
Increase heat to high. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 25 - 40 minutes or until the chicken is cooked through and the potatoes are fork-tender. This will depend on the size of your potatoes and chicken.
Remove from heat and discard bay leaves. Add chopped kale and cream cheese and stir until the kale is wilted and the cheese is melted approximately 2-3 minutes. Taste and adjust seasonings, as desired, before serving. Enjoy!
More Potato Recipes
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Happy Travels,
Rosemary
Just when I think we are full on into fall cool, it warms up. We love potato soup and will be trying this variation.
I love potato soup too. And with the bacon is even better. I just wish potatoes froze well.