One Pot Chicken Potato Soup

This creamy Chicken Potato Soup is the perfect comforting meal, loaded with tender potatoes, rotisserie chicken, and crispy bacon. The silky broth is luxurious yet light, and the combination of sweet corn and Italian herbs takes this hearty soup to the next level. It’s a filling, wholesome dinner that’s easy to prepare and perfect for cozy nights when you crave something warm and satisfying. Ready in about 50 minutes, it’s the kind of meal that sticks with you and feels like a warm hug in a bowl.

Ingredients:

• 5 strips bacon, cut into small pieces

• 1 medium onion, chopped small

• 2 medium carrots, peeled and chopped small

• 2 sticks celery, chopped small

• 3 cloves garlic, minced

• ½ teaspoon Italian seasoning

• 2 tablespoons flour

• 4 cups chicken broth

• 1 cup heavy/whipping cream

• 2 medium-to-large Russet potatoes, peeled and diced

• ¾ cup corn (frozen or fresh)

• 2 cups cooked/rotisserie chicken, shredded

• Seasoning salt and pepper, to taste

Method:

1. Cook the Bacon: In a Dutch oven or large soup pot, add the bacon pieces and cook over medium-high heat until crispy, about 10 minutes. Once done, transfer the bacon to a paper towel-lined plate and set aside, leaving the bacon fat in the pot.

2. Sauté the Vegetables: Add the chopped onion, carrots, and celery to the pot with the bacon fat. Sauté for 5-7 minutes until the vegetables soften.

3. Add Garlic and Seasoning: Stir in the minced garlic, Italian seasoning, and flour. Cook for another minute, stirring constantly to combine the flour with the vegetables.

4. Create the Soup Base: Pour in the chicken broth and stir well, making sure the flour dissolves and scraping up any browned bits from the bottom of the pot.

5. Add Cream and Potatoes: Stir in the heavy cream, diced potatoes, and corn. Increase the heat to high and bring the soup to a boil. Once it’s boiling, reduce the heat to a simmer and cook with the lid slightly open for about 15 minutes, stirring occasionally.

6. Finish the Soup: Add the cooked chicken and bacon to the pot. Continue simmering for another 5 minutes, or until the potatoes are tender and the chicken is heated through.

7. Season and Serve: Season with seasoning salt and pepper to taste. Serve hot, garnished with extra bacon or herbs if desired.

Tips & Notes:

• Substitutions: Feel free to add more vegetables to the soup, such as spinach, kale, or peas. Stir them in at the end until just wilted.

• Thickening: If the soup seems too thin, you can increase the heat slightly to reduce it. For a thicker soup, mash some of the potatoes in the pot or add a little more flour to the base.

• Storage: This soup can be stored in the fridge for 3-4 days in an airtight container. Reheat slowly over low heat until warmed through.

• Serving Suggestions: This Creamy Chicken Potato Soup pairs wonderfully with a light salad, such as a Cucumber, Tomato, and Avocado Salad, or a slice of sourdough bread. For a more indulgent side, Cheesy Garlic Bread is a perfect addition.

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