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.
Ingredients
- 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
Instructions
- 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.
- Enjoy.