Tasty Creamy Chicken, Potato & Bacon Soup Recipe

"A great soup to have on a cold day or evening, I'm sharing this here because I make this often and it's loved by my family. This is good also if you reduce the potato amount and serve with cooked rice. Another bouillon idea is just use 1 packet of reduced-sodium dry Lipton Chicken Noodle Soup, add in the small noodles also. If you prefer a thicker soup mix in a few tablespoons of instant mashed potato flakes to thicken."

Step by Step Method

Step 1

Place bacon in a medium or large saucepan. Cook until crisp. Drain off all but around 2 tablespoons (or more) of the bacon grease.

Step 2

Add celery, onion, and chili peppers to bacon grease and cook until just softened, 4 minutes. Add in garlic, cook for 1 minute more. Be careful not to burn garlic.

Step 3

Add chicken broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10 minutes, depending on how soft you like them. Remove the potatoes to a bowl, this will allow you to make sure the flour mixture is evenly mixed into the broth.

Step 4

Place butter in a small saucepan over medium heat. When melted, whisk in flour, stirring constantly, for approximately 2 minutes. Add heavy cream slowly, while whisking constantly. Bring to a boil, then reduce heat and continue whisking until mixture thickens (the mixture will be VERY thick, like a thick blob lol!)

Step 5

Whisk very vigerously the thick cream mixture into the broth whisking until smooth. Bring to a simmer. Gently stir in cheddar cheese. Add salt and pepper to taste. Simmer uncovered over medium-low heat for about 25-30 minutes, stirring frequently to reduce liquid slightly and thicken up more. If you want a thicker texture mix in some potato flakes. Return the cooked potatoes and also the cubed chicken to the saucepan, simmer for a few minutes to heat through.