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Chunky Bacon Potato Soup Recipe

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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 you’re 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.

chunky potato and bacon soup with kale

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 they’re 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 doesn’t freeze well.  With the moisture from them, they tend to get really mushy after freezing so I don’t usually freeze anything with pieces of potatoes.

Are you ready to make this delicious soup recipe? Get the simple details here! 

How do you store leftover potato soup? yummy bowl

How to make homemade potato soup with bacon

Ingredients:

8 ounces thick-cut bacon, diced
½ small red onion, diced
2 large celery stalks, diced
2 large carrots, diced
4 cups chicken broth, preferably organic, divided
1½ 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 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.  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

How do you store leftover potato soup? yummy bowl

This potato soup recipe is so good!

Ingredients

  • 8 ounces thick-cut bacon, diced
  • ½ small red onion, diced
  • 2 large celery stalks, diced
  • 2 large carrots, diced
  • 4 cups chicken broth, preferably organic, divided
  • 1½ 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

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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I’ve included affiliate links to Amazon for you to find some products easier.  I may receive a small commission, but the price is the same for you.  It just helps my blog out.

Happy Travels, 

Rosemary

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