This hearty chunky bacon potato soup is so filling and delicious. It’s perfect for a chilly fall or winter day. It only takes about 15 minutes of prep time making this a super easy recipe to make too.
We like to double this recipe and have leftovers for lunches throughout the week. It’s pretty much a complete meal in one. Serve with dinner rolls or chunky bread and you’re all set.
Chunky Bacon Potato Soup
Scroll down for a printable recipe card.
Prep time: 15 minutes
Cook time: 40-50 minutes
Serves: 4-6
Ingredients:
Thick-cut bacon
Red onion
Celery
Carrots
Chicken broth
Boneless, skinless chicken thighs
Rosemary leaves
Fresh thyme leaves
Bay leaves
Red potatoes
Sea salt & black pepper
Kale or spinach
Cream cheese
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 15-20 minutes or until the chicken is cooked through and the potatoes are fork tender.
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!
Chunky Bacon Potato Soup
Ingredients
- 8 oz. thick-cut bacon diced
- ½ small red onion diced
- 2 large celery stalks diced
- 2 large carrots diced
- 4 cups chicken broth divided
- 1½ lbs. boneless skinless chicken thighs, trimmed and cut into chunks
- 1 tbsp fresh rosemary leaves chopped (or 1 tsp. dried rosemary)
- 2 tbsp fresh thyme leaves or 2 tsp. dried thyme
- 2 bay leaves
- 1 lb. red potatoes cut into chunks
- Salt & black pepper to taste
- 2 cups kale chopped, tough stems discarded (can substitute spinach if desired)
- 8 oz. 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 15-20 minutes or until the chicken is cooked through and the potatoes are fork tender.
- 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!
Nutrition
The nutrition information is calculated using a third party resource. The accuracy varies according to the brands you use, the portion sizes you serve, and so on. This information should only be used as a guide.
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