Chicken Potato Soup

• servings: 11 servings
• active time: 10 minutes
• total time: 55 minutes

Ingredients

6 strips thick cut bacon (plus 2 tbsp. bacon drippings)

1 lb. boneless skinless chicken breast (or thighs)

Salt/Pepper

1-2 teaspoons olive oil

2 tablespoons butter (not needed if bacon drippings are used)

1 small yellow onion (diced)

¾ cup carrots (diced)

2 ribs celery (diced)

3 cloves garlic (minced)

1 teaspoon hot sauce

1 teaspoon Worcestershire sauce

1/4 cup flour

5 cups chicken broth

1 cup half and half

1 ½ lbs. yukon gold potatoes (or red potatoes)

1 ½ cups cheddar cheese (shredded)

Green onions (to garnish)

1 teaspoon dried parsley

½ teaspoon EACH: dried rosemary, oregano, mustard powder

¼ teaspoon pepper

1 pinch red pepper flakes

Directions

Note: This soup can be made without bacon if needed, but it really adds a lot of great flavor to the broth. 2 tablespoons of butter can be used instead of bacon drippings if needed.

Cook the Bacon: Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) While the bacon cooks, measure out remaining ingredients. Once cooked, set aside on a paper towel lined plate. Chop once cooled and reserve 2 tablespoons of bacon drippings.

Wipe any dark spots from the pot but leave as much bacon remnants as you can, as that will add flavor to the soup.

Sear the Chicken: Season each side of the chicken with salt/pepper. Heat olive oil over medium-high heat and sear the chicken on each side until a golden crust develops, about 3 minutes per side. It’s okay if the middle is uncooked, it will finish cooking in the soup. Set aside and let it rest for 10 minutes, then cut into bite-sized pieces.

Make the Soup: Add the bacon drippings back to the pot over medium heat. Use a silicone spatula to “clean” the bottom and sides of the pot, this will add flavor to the soup. Add the onions, carrots, and celery and toss to coat. Soften for 5 minutes.

Add the garlic, hot sauce, Worcestershire sauce, and seasonings. Stir to combine.

Stir in the flour and cook for 2 minutes, until the raw flour smell is gone.

Add the chicken broth in small splashes, stirring continuously, and wiping the pan “clean” again as you do so. Add the half and half in the same manner.

Peel the potatoes and cut into bite-sized cubes. Add them to the soup. Bring to a boil, then reduce to a simmer. Add the chicken back along with any juice from the plate and simmer over medium heat, partially covered, until the potatoes are fork tender, about 20 minutes.

Reduce heat to low and sprinkle in the cheese, if adding. Stir in half of the chopped bacon and save the other half for the top of the serving bowls. Garnish with green onions and serve.

Nutrition

• Calories: 285 kcal
• Total Fat: 16 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.1 g
• Cholesterol: 65 mg
• Sodium: 682 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 2 g
• Total Sugars: 3 g
• Protein: 17 g