Creamy Chicken Potato Soup (With Bacon!) – Cozy, Hearty, and Restaurant-Level Comfort

There are few things more comforting than a warm bowl of creamy chicken potato soup. It’s rich, cozy, hearty, and everything a perfect comfort-food meal should be — especially when bacon is involved. This Creamy Chicken Potato Soup (With Bacon!) is the kind of dish that fills the kitchen with an irresistible aroma and warms you all the way through. It’s thick, satisfying, loaded with tender vegetables, and generously studded with crispy bacon that takes every bite over the top.

This soup delivers the perfect balance of textures and flavors. Soft potato chunks melt slightly into the broth to naturally thicken it, while shredded chicken adds lean protein and comforting heartiness. The bacon brings smoky, salty crunch, and the cream gives the soup a luxurious richness. Meanwhile, aromatic onions, celery, garlic, and carrots create a classic soup base that feels homemade and nostalgic.

One of the best things about this soup is how easy it is to make. Everything comes together in a single pot, making it a practical choice for weeknights or meal prep. The flavors continue to deepen as it sits, so leftovers taste even better. Whether you’re cooking for your family, hosting a cozy night in, or craving something comforting after a long day, this soup is exactly what you need.

This recipe offers flexibility, too. You can use rotisserie chicken to save time, add corn for sweetness, swap in Yukon Gold potatoes for creamier texture, or use half-and-half for a lighter version. Want extra flavor? Add a splash of white wine or stir in cheddar for cheesy richness. This soup welcomes variations and always turns out irresistibly satisfying.

Every spoonful delivers creamy broth, perfectly cooked chicken, tender potatoes, and pops of smoky bacon. It’s thick enough to feel like a meal on its own, yet still silky and spoonable. Serve it with warm bread, biscuits, or a simple salad to round out the meal. If you’re a fan of soulful, comforting soups, this creamy chicken potato soup is about to become a favorite.

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Ingredients:

Soup Base

• 6 slices bacon, chopped
• 1 lb chicken breast or rotisserie chicken, shredded
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 4 cups diced potatoes (Yukon Gold or Russet)
• 4 cups chicken broth
• 1 cup heavy cream or half-and-half
• 2 tbsp flour
• 2 tbsp butter
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• ¼ tsp thyme

Optional Mix-ins

• 1 cup corn
• ½ cup shredded cheddar
• Extra bacon
• Chives for topping

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Instructions:

1. Cook the bacon.
   In a large pot, cook chopped bacon until crisp. Remove with a slotted spoon and set aside. Leave some drippings in the pot.
2. Cook aromatics.
   Add onions, celery, carrots, and garlic. Sauté 4–5 minutes until softened.
3. Make a roux.
   Add butter and flour. Stir constantly for 1–2 minutes to thicken the base.
4. Add broth and potatoes.
   Pour in chicken broth and add diced potatoes. Stir, scraping up browned bits.
5. Simmer.
   Bring to a boil, then reduce and simmer 15–20 minutes until potatoes are tender.
6. Add chicken.
   Stir in shredded chicken, salt, pepper, paprika, and thyme.
7. Add cream.
   Pour in heavy cream or half-and-half. Simmer 5 more minutes.
8. Add bacon.
   Stir in most of the bacon, reserving some for garnish.
9. Adjust thickness.
   Mash a few potatoes for thicker soup or add broth for thinner.
10. Serve hot.
    Top with bacon, chives, cheese, or your favorite toppings.

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Tips & Tricks

• Use Yukon Gold potatoes for buttery texture.
• Add cheddar for a cheesy twist.
• Use rotisserie chicken to save time.
• Mash a few potatoes to thicken naturally.
• Don’t boil after adding cream — it can separate.

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Variations

• Cheddar Bacon Soup: Add 1 cup shredded sharp cheddar.
• Corn Chicken Chowder: Add sweet corn and smoked paprika.
• Lighter Version: Use half-and-half instead of cream.
• Herb Blend: Add rosemary or parsley for a fresh finish.

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Serving Suggestions

• Crusty bread
• Cheddar biscuits
• Garlic toast
• Simple green salad
• Crackers & cheese

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Storage Information

• Refrigerator: 4 days
• Freezer: Not recommended (cream and potatoes change texture)
• Reheat: Low heat on stovetop, adding broth if needed

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FAQ

Can I make this in the crockpot?
Yes. Add everything except cream, bacon, and flour. Cook low 6 hours. Add cream + flour slurry in last 30 minutes. Stir in bacon at the end.

Can I make it dairy-free?
Use coconut cream and skip the butter/flour roux.

Can I add more vegetables?
Absolutely — bell peppers, peas, corn, or mushrooms work great.

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History / Fun Facts

Creamy chicken soups have existed in various forms for centuries, with potatoes becoming a popular thickener in European and American cooking. Adding bacon elevates the flavor with smoky richness, creating a hearty comfort soup that blends classic flavors with modern coziness.