Chicken Potato Soup

Feb 08 2026

Ingredients

• 6 strips thick-cut bacon (reserve 2 tbsp drippings)
• 1 lb boneless skinless chicken breast or thighs
• Salt and pepper to taste
• 1-2 tsp olive oil
• 1 leek, washed, trimmed, and diced
• 3⁄4 cup carrots, diced
• 2 ribs celery, diced
• 1 tsp hot sauce
• 1 tsp Worcestershire sauce
• 1⁄4 cup flour
• 5 cups chicken broth
• 1 cup half and half
• 1 1⁄2 lbs Yukon gold potatoes, peeled and diced
• 1 1⁄2 cups shredded cheddar cheese
• Green onions for garnish

Seasonings

• 1 tsp dried parsley
• 1⁄2 tsp dried rosemary
• 1⁄2 tsp dried oregano
• 1⁄2 tsp mustard powder
• 1⁄4 tsp pepper
• 1 pinch red pepper flakes

Steps

1. Cook bacon slowly over low heat in a 4.5-quart pot until crispy. Set aside on paper towels, chop when cooled, and reserve 2 tbsp of drippings.
2. Season chicken with salt and pepper. Heat olive oil over medium-high heat and sear chicken 3 minutes per side until golden (interior can be undercooked). Rest 10 minutes, then cut into bite-sized pieces.
3. Return bacon drippings to pot over medium heat. Add leek, carrots, and celery and cook for 5 minutes until softened.
4. Stir in hot sauce, Worcestershire sauce, and all seasonings until combined.
5. Add flour and cook 2 minutes until the raw flour smell disappears.
6. Gradually add chicken broth in small splashes while stirring continuously. Repeat with half and half.
7. Add potatoes to soup. Bring to a boil, then reduce to a simmer. Return chicken with any juices and simmer partially covered until potatoes are fork-tender, about 20 minutes.
8. Reduce heat to low. Stir in cheddar cheese. Add half the bacon to soup; reserve the rest for garnish. Top with green onions and serve.