Creamy Chicken and Potato Soup
This creamy chicken and potato soup will warm your soul on any cold day! Full of hearty ingredients,this soup also features bacon, thyme, and cream, to provide for an ultra-comforting experience.
Ingredients
- 1/2 lb Chopped Bacon
- 1 tbsp Rendered Bacon Fat
- 3 Carrots, sliced thin (1/4")
- 2 Celery Ribs, sliced thin (1/4")
- 1 Onion, Diced Small
- 4 Garlic Cloves, crushed or minced
- 10 cups Chicken Broth
- 6-8 Sprigs of Thyme and a Handful of Parsley, tied together with twine
- 2 Bay Leaves
- 1 tsp Ground Sage
- 1 1/2 lbs Yellow Baby Potatoes, quartered
- 1 Chicken Bouillon Cube
- Meat from 1 Rotisserie Chicken, shredded or chopped up
- 1 cup Heavy Cream
- 1/2 cup Finely Grated Parmigiano Regianno
- Lots of Freshly Ground Pepper, to your preferred taste
- Salt, to taste
Instructions
- In a large cold pan, add chopped bacon, then turn the pan on to medium heat. Fry the bacon until crispy, then remove the bacon and place onto a plate fitted with a paper towel to absorb the excess oil. Reserve 1 tbsp of the bacon fat and discard the rest.
- In the same pan, over medium heat, add the onion, carrots, and celery, and fry with the reserved bacon grease. When the carrots are about halfway cooked (about 7-8 minutes), add the garlic and cook for an additional minute.
- Remove the vegetables from the heat, and add to a large soup pot. Add in the chicken broth, thyme/parsley bouquet, bay leaves, ground sage, potatoes, and bouillon cube. Bring to a boil over high heat, then reduce to medium heat and simmer until potatoes are cooked through and fork tender (about 7-9 minutes).
- Add the shredded chicken, heavy cream, and cheese. Cook for an additional few minutes, or until chicken is warm and the soup begins to simmer again. Remove the thyme/parsley bouquet and the bay leaves. Add crumbled bacon. Then season with salt and lots of pepper.