Chunky bacon potato soup is exactly what the name implies, a hearty soup made with savory bacon that is definitely the ultimate comfort food. This easy soup recipe is made with red, tender potatoes, vegetables and fresh herbs to give it that natural flavoring. The combination of bold ingredients gives this creamy soup such a great flavor. Also the cream cream cheese is melted for a wonderful cheese flavor base. The best part about this comfort food classic is that it is great the next day.
A great way to customize this awesome potato cheese soup is by using chunks of roasted russet potatoes. If your preference is more creamy, use an immersion blender or potato masher to mash the cooked potatoes and veggies. Serve this delicious soup the way it is or top it off with toppings of your choice, like a little bit of sour cream, green onions, some cheddar cheese, fresh chives or perhaps parsley flakes. Whatever you choose, you can’t go wrong!
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Ingredients
- 8 oz. thick-cut bacon, diced
- ½ small red onion, diced
- 2 large celery stalks, diced
- 2 large carrots, diced
- 4 cups chicken broth, preferably organic, divided
- 1½ lbs. boneless, skinless chicken thighs, trimmed and cut into chunks
- 1 tablespoons fresh rosemary leaves, chopped
- 2 tablespoons fresh thyme leaves
- 2 bay leaves
- 1 lb. red potatoes, cut into chunks
- Sea salt & black pepper, to taste
- 2 cups kale, chopped, tough stems discarded
- 8 oz. cream cheese, cut into small chunks
Equipment
- Large stockpot / large saucepan or Dutch oven
- Cutting board and knife
- Paper towels
Instructions
- 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 over medium heat.
- Add ½ cup of chicken stock to pan and scrape up any brown bits from the bottom with a spatula. Add remaining broth, chicken, rosemary, thyme, bay leaves, and chunks of 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!
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Chunky Bacon Potato Soup
Chunky bacon potato soup is exactly what the name implies, a hearty soup made with savory bacon that is definitely the ultimate comfort food. This easy soup recipe is made with red, tender potatoes, vegetables and fresh herbs to give it that natural flavoring. The combination of bold ingredients gives this creamy soup such a great flavor. Also the cream cream cheese is melted for a wonderful cheese flavor base. The best part about this comfort food classic is that it is great the next day. A great way to customize this awesome potato cheese soup is by using chunks of roasted russet potatoes. If your preference is more creamy, use an immersion blender or potato masher to mash the cooked potatoes and veggies. Serve this delicious soup the way it is or top it off with toppings of your choice, like a little bit of sour cream, green onions, some cheddar cheese, fresh chives or perhaps parsley flakes. Whatever you choose, you can't go wrong!
Ingredients
- 8 oz. thick-cut bacon, diced
- ½ small red onion, diced
- 2 large celery stalks, diced
- 2 large carrots, diced
- 4 cups chicken broth, preferably organic, divided
- 1½ lbs. boneless, skinless chicken thighs, trimmed and cut into chunks
- 1 tablespoons fresh rosemary leaves, chopped
- 2 tablespoons fresh thyme leaves
- 2 bay leaves
- 1 lb. red potatoes, cut into chunks
- Sea salt & black pepper, to taste
- 2 cups kale, chopped, tough stems discarded
- 8 oz. cream cheese, cut into small chunks
Instructions
- 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 over medium heat.
- Add ½ cup of chicken stock to pan and scrape up any brown bits from the bottom with a spatula. Add remaining broth, chicken, rosemary, thyme, bay leaves, and chunks of 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!