Recipes, Soups, Stews, Chili

Chunky Bacon Potato Soup Comfort Recipe

Chunky Bacon Potato Soup is full of comforting flavor! The combination of red potatoes, veggies, and seasonings are irresistible!

Chunky Bacon Potato Soup

This Chunky Bacon Potato Soup is Ready in About an Hour!

When I was a kid, I was pretty sure there wasn’t much my mama couldn’t cook. But then she made potato soup. It was terrible. Unfortunately, it was one dish that she cooked like my grandma. The “soup” was milky water with a few floating potatoes.

My family is grateful that my varieties of potato soup are creamy and milky — minus the water. I’m always looking for a way to sneak vegetables into my dishes and this soup easily allows for this to happen. Kale is not one of my favorite greens; but it really works in this soup.

If you’re not a fan of kale, you can substitute spinach or any other greens. I do recommend sticking with the red potatoes. They help keep this a chunky soup. Russet and Yukon Gold potatoes soften up and become mushy. Extra bacon is also always an option, too!

You can serve this soup as a solo dish or serve with a classic Caesar salad or roasted broccoli salad!

Up Close View of 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, preferably organic, divided
1½ lbs. boneless, skinless chicken thighs, trimmed and cut into chunks
1 Tablespoon fresh rosemary leaves, chopped
2 Tablespoons fresh thyme leaves
2 bay leaves

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!

Batch of Soup in Bowl
Bacon Potato Soup in Bowl

Chunky Bacon Potato Soup

Yield: 6 Servings
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

Warm up with a bowl of delicious, comforting flavor - 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, preferably organic, divided
  • 1½ lbs. boneless, skinless chicken thighs, trimmed and cut into chunks
  • 1 Tablespoon fresh rosemary leaves, chopped
  • 2 Tablespoons fresh thyme leaves
  • 2 bay leaves
  • 1 lb. red potatoes, cut into chunks
  • Sea salt & black pepper, to taste
  • 2 cups kale, chopped, tough stems discarded
  • 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 Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 597Total Fat: 36gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 217mgSodium: 1666mgCarbohydrates: 23gFiber: 3gSugar: 5gProtein: 47g

This data was provided and calculated by Nutritionix on 12/6/2020

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Chunky Bacon Potato Soup Recipe

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