When autumn leaves begin to fall, there’s nothing quite as inviting as a warm bowl of soup. Today, we’re diving into an incredibly satisfying recipe: Chunky Bacon Potato Soup. This delightful dish is not only packed with flavor but also features a creamy texture, thanks to the magic of cream cheese, which adds richness that’s hard to resist. Whether you’re looking for a cozy dinner or a comforting lunch, this soup is the answer.
What makes this soup stand out? It beautifully combines the smoky, savory notes of thick-cut bacon with hearty chicken and fresh vegetables, creating a comforting meal that’s perfect for chilly evenings. Plus, it is easy to prepare in under an hour, making it ideal for busy weeknights.
This recipe incorporates several healthful ingredients, such as kale, which offers a wealth of nutrients, including vitamins A, C, and K. It’s a wonderful way to sneak in some greens without compromising on taste. Now, let’s explore how to prepare this delicious soup!
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 the 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!
This Chunky Bacon Potato Soup is not just delicious but versatile. For a vegetarian version, simply omit the bacon and chicken, substituting with hearty beans like cannellini or chickpeas, and using vegetable broth. Serve this soup with a crusty bread or a fresh salad, and perhaps pair it with a chilled white wine for a delightful meal combination.
With its creamy texture and robust flavors, this soup will surely become a family favorite and a staple in your recipe book. Have you tried this recipe? I’d love to hear your thoughts in the comments!
