Chunky Bacon Potato Soup Recipe
This Chunky Bacon Potato Soup is rich, creamy, and loaded with crispy bacon, tender potatoes, and cream cheese. The ultimate comfort food for chilly days—hearty, flavorful, and downright irresistible!
Servings 6
Calories 597kcal
Equipment
Ingredients
- 8 ounces of thick-cut bacon diced
- ½ red onion diced
- 2 celery stalks diced
- 2 carrots diced
- 4 Cup(s) of chicken broth
- 1½ Pound(s) of boneless skinless chicken thighs, cut into chunks
- 1 Tablespoon of chopped fresh rosemary leaves
- 2 Tablespoons of fresh thyme leaves
- 2 bay leaves
- 1 Pound(s) of chunked red potatoes
- Sea salt & black pepper
- 2 Cup(s) of chopped kale
- 8 ounces of chunked cream cheese
Instructions
- 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.
- Once done, put the cooked bacon on a plate with paper towels under to drain the grease.
- You're going to drain and get rid of all the bacon grease except for 1 tablespoon.
- Add in the onion, carrots, and celery to the pot and. saute for about 4 minutes.
- 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.
- Put in the rest of the broth, rosemary, thyme, chicken, bay leaves, and red potatoes. Stir.
- Turn the heat to high and bring to a gentle boil. Once boiling, reduce heat to medium heat.
- Cover and then let the soup simmer for about 20 minutes or until the chicken is cooked. The potatoes should also be fork tender as well.
- 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!
Nutrition
Serving: 1g | Calories: 597kcal | Carbohydrates: 24g | Protein: 47g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 18g | Cholesterol: 217mg | Sodium: 1660mg | Fiber: 3g | Sugar: 5g
