This Chunky Bacon Potato Soup Recipe is one of my favorite comfort food dishes. I love the chunks of red potatoes mixed with the bacon, creating the perfect creamy potato soup.
Top with some shredded cheddar cheese, a little bit of sour cream, a bit of green onion, and a little bit of salt and pepper and you’re about to fall in love with this easy soup recipe.
The really great part about this simple potato recipe is that you get to cook it in a dutch oven. It adds so much flavor and depth. Hearty soups are the best.
Instructions1. Put the bacon into your dutch oven (or soup pot) and put it on the stove to cook over medium-high heat. Stir frequently until it is crispy. This will take about 4 minutes or so.
2. Once done, put the cooked bacon on a plate with paper towels under to drain the grease.3. You're going to drain and get rid of all the bacon grease except for 1 tablespoon.
4. Add in the onion, carrots, and celery to the pot and. saute for about 4 minutes.5. Put 1/2 cup of chicken broth into the pan and make certain that you scrape off any brown bits from the bottom of the pan using a spatula.
6. Put in the rest of the broth, rosemary, thyme, chicken, bay leaves, and red potatoes. Stir.7. Turn the heat to high and bring to a gentle boil. Once boiling, reduce heat to medium heat.
9. Take off the heat and get rid of the bay leaves. Put in the kale and cream cheese and stir. The kale should be wilted and the cream cheese melted. This will take about 3 minutes or so. Add salt/pepper if needed.Serve!