Bacon Potato Soup Recipe.

Chunky Bacon Potato Soup Recipe

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Warm up with our hearty Chunky Bacon Potato Soup recipe.

Packed with wholesome ingredients, this comfort classic is perfect for chilly days. Creamy potatoes, savory bacon, and aromatic herbs blend into the perfect potato soup recipe.

With simple preparation and familiar ingredients, this recipe is a go-to for a quick and satisfying meal. Whether you’re seeking a comforting bowl on a winter evening or a dish to share with friends at a casual gathering, this is the perfect soup.

Versatile and customizable, feel free to add your favorite toppings like shredded cheese, chives, or a dollop of sour cream. Easy to make and impossible to resist, this soup will soon become a staple in your home.

Delicious bacon potato soup recipe.

Chunky Bacon Potato Soup 

Prep time: 15 minutes
Cook time: 40-50 minutes
Serves: 4-6

Chunky Bacon Potato 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

Bacon Potato Soup recipe in a crock bowl.

Chunky Bacon Potato Soup Direction:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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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