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As the cool weather settles in, there’s nothing quite like a bowl of Chunky Bacon Potato Soup to warm your soul. This delightful dish combines the rich flavors of crispy bacon, tender chicken, and hearty potatoes, making it the perfect comfort food for chilly autumn evenings.
What makes this soup truly special is its incredible depth of flavor, thanks to fresh herbs like rosemary and thyme, and the creamy addition of cream cheese. It’s not just about filling your stomach; it’s about savoring every bite, feeling the warmth spread through you, reflecting the cozy vibes of fall.
The process starts with crisping up thick-cut bacon, a step that not only adds texture but also imparts a smoky essence that enhances the entire soup. With sautéed vegetables, tender chicken thighs, and vibrant kale, each spoonful offers a delightful balance of taste and nourishment.
Plus, this recipe is straightforward and only takes about 15 minutes to prep, making it a fantastic option for busy weeknights. Whether you’re cooking for family or enjoying a cozy night in, this Chunky Bacon Potato Soup is sure to become a staple in your home.
Ready to dig into a bowl of this charm? Gather the ingredients, follow this quick recipe, and enjoy the comforting embrace of autumn flavors. Have you tried making soups as a go-to comfort meal? Share your experiences in the comments below!
Recipe: Chunky Bacon Potato Soup
Prep time: 15 minutes
Cook time: 40-50 minutes
Serves: 4-6
Ingredients:
8 oz. thick-cut bacon, diced
½ small red onion, diced
2 large celery stalks, diced
2 large carrots, diced
4 c. chicken broth, preferably organic, divided
1½ lbs. boneless, skinless chicken thighs, trimmed and cut into chunks
1 T. fresh rosemary leaves, chopped
2 T. fresh thyme leaves
2 bay leaves
1 lb. red potatoes, cut into chunks
Sea salt & black pepper, to taste
2 c. kale, chopped, tough stems discarded
8 oz. cream cheese, cut into small chunks
Directions:
- Add bacon to a large Dutch oven or soup pot set over medium-high heat. Cook, stirring frequently, until crispy, approximately 3-4 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set aside.
- Carefully drain and discard all but 1 tablespoon of remaining bacon grease from pot.
Add red onion, celery, and carrots, and sauté until the vegetables soften and develop a bit of color, approximately 3-4 minutes. - Add ½ cup of chicken broth to pan and scrape up any brown bits from the bottom with a spatula. Add remaining broth, chicken, rosemary, thyme, bay leaves, and red potatoes. Season with salt and black pepper, to taste, and stir to combine.
- Increase heat to high. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes or until the chicken is cooked through and the potatoes are fork tender.
- Remove from heat and discard bay leaves. Add chopped kale and cream cheese and stir until the kale is wilted and the cheese is melted, approximately 2-3 minutes. Taste and adjust seasonings, as desired, before serving. Enjoy!
