Creamy Potato Soup with Chicken
Great recipe for Creamy Potato Soup with Chicken. This potato soup loaded with bacon, chicken, potatoes and spinach in a creamy broth is amazing for the cooler weather.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
- 1 small onion, chopped
- 1 large carrot, sliced
- 1 lb chicken thighs, bite-sized pieces
- 1 1/2 lbs red potatoes, sliced
- 32 oz chicken broth
- 4 cups water
- 1 1/2 cups heavy whipping cream
- 8 oz pack bacon, 1/2 pack
- 2 1/2 cups packed spinach, chopped
- 1½ tsp salt, or to taste
- ½ tsp ground black pepper, or to taste
- ½ tsp ground paprika, or to taste
Remove any excess fat from thighs and cut into small bite-size pieces. Cube the bacon.
Wash and cut the potatoes into small pieces. Cover potatoes with water and set aside.
In a Dutch oven, saute the bacon until crispy. Remove and reserve about 2 Tbsp grease.
Cut chicken into bite-sized pieces and add to Dutch oven. Cook the chicken until fully cooked, salt and pepper to taste.
Once the chicken is cooked, add the chopped onions. Cook for about 3-4 minutes.
Add the carrots to the Dutch oven once the onions are cooked and saute for an additional 4-5 minutes.
Drain the water from the potatoes and add into the Dutch oven. Add in the water, chicken broth, salt, pepper and paprika. Bring to a low boil.
Cook for about 10 minutes, or until potatoes are fully cooked.
Chop the spinach, add to the soup.
Add the heavy whipping cream and bacon. Bring to a soft boil and turn off the heat.
Calories: 473kcal | Carbohydrates: 18g | Protein: 16g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 135mg | Sodium: 1134mg | Potassium: 780mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2934IU | Vitamin C: 20mg | Calcium: 69mg | Iron: 2mg