Creamy Chicken Potato Soup
This Chicken Potato Soup is loaded with tender chicken, bacon, veggies and potatoes in a rich creamy broth. The perfect meal for a chilly day, this is definitely one of the tastiest soups around!
Servings: 6
Calories: 466kcal
Ingredients
- 5 strips smoked bacon
- ½ tbsp unsalted butter
- 1 large onion , diced
- 2 carrots , diced
- 2 ribs celery , diced
- 6 medium potatoes , peeled and cubed
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- ½ tsp black pepper plus extra to serve
- 1 tbsp Dijon mustard
- 1 lb (450g) boneless skinless chicken thighs , diced
- 6 ½ cups (1 ½ liters) chicken broth
- 3 tsp cornstarch (=cornflour)
- ½ cup (125ml) cream , heavy / double
- 4 tbsp grated cheddar cheese
- 1 cup (30g) baby spinach roughly chopped
- 3 tbsp parsley , chopped
- grated Parmesan , to serve
Instructions
- Cook the bacon over low heat in a large pot until it crisps up and render its fat. Use tongs to set the bacon aside on a paper towel lined plate. Leave it to cool then chop it up.5 strips smoked bacon
- Add a little butter to the pot with the bacon drippings and heat until melted. Add the onion, celery, carrots and potatoes and season with salt, pepper, garlic powder and red pepper flakes. Cook over medium heat for five minutes then add the mustard.½ tbsp unsalted butter, 1 large onion, 2 carrots, 2 ribs celery, 6 medium potatoes, 1 tsp salt, 1 tsp garlic powder, 1 tsp red pepper flakes, 1 tbsp Dijon mustard, ½ tsp black pepper
- Pour in the chicken broth and bring to a simmer. Add the diced chicken and cooked bacon, partially cover the pot and simmer gently for 20 minutes or until the potatoes are tender and chicken is cooked through. Break up some of the potatoes against the side of the pot.6 ½ cups (1 ½ liters) chicken broth, 1 lb (450g) boneless skinless chicken thighs
- Dilute the cornstarch in equal amounts cold water. Stir the cornstarch slurry and cream into the soup, heating through until the broth thickens.3 tsp cornstarch, ½ cup (125ml) cream
- Add the chopped spinach and grated cheese and have a taste – divine or what? Garnish with the parsley and serve with a side of crusty bread and some grated Parmesan cheese.4 tbsp grated cheddar cheese, 1 cup (30g) baby spinach, 3 tbsp parsley, grated Parmesan
Notes
- Don't use shredded cheese in the soup as it won't melt properly. Use a box grated to grate the cheese just before adding to the soup.
- Store in an airtight container in the fridge for up to three days or freeze, in portions, for up to three months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 466kcal | Carbohydrates: 45g | Protein: 23g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 591mg | Potassium: 1410mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4057IU | Vitamin C: 47mg | Calcium: 73mg | Iron: 3mg
