Creamy Potato Bacon Soup is a comfort meal that you can enjoy anytime. Try this soup on a cold winter night on a summer night sitting
Potato Bacon Soup
I am not sure if there is anything better than this Potato bacon soup. It is easy to make. It is rich and creamy and it has BACON. I mean, bacon.
How Long Does Potato Soup with Bacon Recipe Last
When you make this potato soup with bacon, you want to store it in the refrigerator. It will last about 3 to 4 days when it is stored in an airtight container. Wait until the soup has thoroughly cooled before putting it in the storage container in the fridge.
Is Bacon Potato Soup Creamy
While many bacon potato soups are creamy because they are made with heavy cream, this soup is creamy because it is made with cream cheese. Not only does this make the soup creamy, but it also gives it an incredible flavor with a slightly thick broth.
Ingredients in Potato Bacon Soup
- Thick-cut bacon
- Red onion
- Celery stalks
- Carrots
- Chicken broth or Homemade Vegetable Broth
- Boneless, skinless chicken thighs
- Fresh rosemary leaves
- Fresh thyme leaves
- Bay leaves
- Red potatoes
- Sea salt & black pepper
- Kale
- Cream cheese
How to Make Potato Soup with Bacon
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!
More Soup Recipes
- Creamy Chicken Florentine Soup
- Creamy Chicken Mushroom Soup
- Turkey and White Bean Soup
- Black Bean Sweet Potato Soup
- Instant Pot Chicken Fajita Soup
- 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
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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.
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Carefully drain and discard all but 1 tablespoon of remaining bacon grease from pot.
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Add red onion, celery, and carrots, and sauté until the vegetables soften and develop a bit of color, approximately 3-4 minutes.
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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.
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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.
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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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