Chicken Potato Soup

Chicken and potato soup in a white bowl with a spoon.

Chicken Potato Soup is a one-pot, budget-friendly weeknight soup that is quick and delicious. It uses pantry staple dried herbs for a rich and comforting soup in 1 hour.

Course Main

Cuisine International

Total Time 1

Servings

Calories 743kcal

Author Lee-Ann Grace

Ingredients

150 g bacon strips
½ teaspoon cooking salt (divided)
¼ teaspoon freshly ground black pepper
400 g chicken thighs skinless and boneless
1 tablespoon olive oil if needed
1 brown onion diced
1 carrot diced
1 rib celery diced
3 fresh garlic cloves crushed
2 tablespoons plain flour (all-purpose flour)
¼ teaspoon dried rosemary
¼ teaspoon dried thyme
⅛ teaspoon ground sage
4 cups chicken stock
1 tablespoon Dijon mustard
400 g potatoes peeled and diced (I used sebago)
½ cup thickened cream heavy cream
60 g grated cheddar cheese
finely chopped chives optional garnish

Metric - US customary

Instructions

In a large heavy-based pot, add bacon strips and fry over low heat until they're well browned and the fat has rendered out (usually about 10 minutes), then remove to a plate (don't wipe out the pan).
150 g bacon
Sprinkle chicken thighs with ¼ teaspoon each of salt and pepper, then add to the same pot and fry (adding olive oil if needed) over medium-high heat until seared on both sides, (not cooked through - we will do this later), then remove to a plate.
½ teaspoon cooking salt (divided), ¼ teaspoon freshly ground black pepper, 400 g chicken thighs, 1 tablespoon olive oil
Turn the stove down to low, add onion, carrot and celery and stir until they start to soften.
1 brown onion, 1 carrot, 1 rib celery
Add garlic and dried herbs and continue to cook for 30 seconds.
3 fresh garlic cloves, ¼ teaspoon dried rosemary, ¼ teaspoon dried thyme, ⅛ teaspoon ground sage
Sprinkle over plain flour and stir to coat the vegetable mixture, then continue to stir over low heat for 2 minutes.
2 tablespoons plain flour (all-purpose flour)
Gradually add stock (in approximately ⅓ cup increments for the first 1½ to 2 cups) and stir each addition until any lumps disappear, before adding the next amount of stock.
4 cups chicken stock
Once all the stock is added, stir in mustard and potatoes, and be sure to scrape up the browned bits from the base of the pan.
1 tablespoon Dijon mustard, 400 g potatoes
Bring to a simmer, partially cover with a lid and simmer for 10 minutes or until the potatoes are tender.
Meanwhile, chop chicken and bacon into bite-sized pieces.
Stir in chicken, bacon, remaining ¼ teaspoon of salt and cream, then simmer over low heat until the chicken is cooked through.
½ cup thickened cream, ½ teaspoon cooking salt (divided)
Stir in cheese until it melts, ladle the soup into bowls and serve garnished with chopped chives (if using).
60 g grated cheddar cheese, finely chopped chives

Video

Notes

Don't wipe out the pan after frying the bacon, that bacon fat is packed with flavour.
Adding the stock gradually and mixing each addition until there are no lumps before adding the next part of stock is the secret to a lump-free soup (or sauce, for that matter).

*Please note that the amount of calories per serve and nutritional information is provided as a guide only, as ingredients and cooking methods can vary greatly*

Nutrition