Creamy Potato Soup with Chicken
This chicken potato soup recipe is a classic comfort meal! A creamy broth is the perfect base for soft potatoes, chunks of chicken, and crispy bacon! This recipe comes together so quickly you won’t believe how rich the soup is!
Ingredients
- 1 lb chicken thighs bite-sized pieces
- 8 oz pack bacon 1/2 pack
- 1 1/2 lbs red potatoes sliced
- 1 small onion chopped
- 1 large carrot sliced
- 32 oz chicken broth
- 4 cups water
- 1½ tsp salt or to taste
- ½ tsp ground black pepper or to taste
- ½ tsp ground paprika or to taste
- 2 1/2 cups packed spinach chopped
- 1 1/2 cups heavy whipping cream
Instructions
- Trim the fat off the chicken thighs and cut into bite-sized pieces.
- Cube bacon into small pieces and saute in a Dutch oven. Once the bacon is crispy, remove it from the Dutch oven. Leave 2 Tbsp of bacon grease in the pot.
- Meanwhile, cube the potatoes and submerge them in cold water.
- Add chicken thighs to the Dutch Oven and cook. Season with salt & pepper.
- Add chopped onion to the pot and cook for 3-4 minutes, then add the sliced carrots and cook for 4 more minutes.
- Add potatoes, chicken broth, water, and seasoning to the pot. Bring to a soft boil until the potatoes are fork-tender or about 10 minutes.
- Add the spinach, heavy cream, and bacon to the pot. Bring to a light boil and turn off the heat.
- Serve and enjoy!
Notes
- Season the broth as you cook! Potatoes absorb salt, so the soup may need to be tasted and adjusted for seasoning.
- Store leftovers in the fridge for up to 3 days.
- Freeze the soup and store it for up to 3 months. Thaw in the fridge before warming over the stovetop.