Name: Chunky Bacon Potato Soup
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 8 oz. thick-cut bacon (diced); ½ small red onion (diced); 2 large celery stalks (diced); 2 large carrots (diced); 4 cups chicken broth (preferably organic, divided); 1½ lbs. chicken thighs (boneless, skinless, trimmed and cut into chunks); 1 tablespoon fresh rosemary leaves (chopped); 2 tablespoons fresh thyme leaves; 2 bay leaves; 1 lb. red potatoes (cut into chunks); Sea salt & black pepper (to taste); 2 cups kale (chopped, tough stems discarded); 8 oz. cream cheese (cut into small chunks)

Chunky Bacon Potato Soup

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When the chill of winter sets in, there’s nothing quite like a steaming bowl of Chunky Bacon Potato Soup to uplift your spirit and warm your soul. This delightful dish marries the savory flavors of crispy bacon with tender chunks of chicken and hearty vegetables, making it a staple for family gatherings or a satisfying weekday meal.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 6 servings

Course: Dinner, Lunch

Cuisine: International

Calories: 622

Ingredients Method Nutrition

Ingredients

8 oz. thick-cut bacon diced
½ small red onion diced
2 large celery stalks diced
2 large carrots diced
4 cups chicken broth preferably organic, divided
1½ lbs. chicken thighs boneless, skinless, trimmed and cut into chunks
1 tablespoon fresh rosemary leaves chopped
2 tablespoons fresh thyme leaves
2 bay leaves
1 lb. red potatoes cut into chunks
Sea salt & black pepper to taste
2 cups kale chopped, tough stems discarded
8 oz. cream cheese cut into small chunks

Method

Add bacon to a large Dutch oven or soup pot set over medium-high heat. Cook, stirring frequently, until crispy, approximately 3-4 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set aside.
Carefully drain and discard all but 1 tablespoon of remaining bacon grease from pot.
Add red onion, celery, and carrots, and sauté until the vegetables soften and develop a bit of color, approximately 3-4 minutes.
Add ½ cup of chicken broth to pan and scrape up any brown bits from the bottom with a spatula. Add remaining broth, chicken, rosemary, thyme, bay leaves, and red potatoes. Season with salt and black pepper, to taste, and stir to combine.
Increase heat to high. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes or until the chicken is cooked through and the potatoes are fork tender.
Remove from heat and discard bay leaves. Add chopped kale and cream cheese and stir until the kale is wilted and the cheese is melted, approximately 2-3 minutes. Taste and adjust seasonings, as desired, before serving. Enjoy!

Nutrition

Calories: 622kcalCarbohydrates: 20gProtein: 29gFat: 48gSaturated Fat: 18gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 177mgSodium: 1073mgPotassium: 880mgFiber: 3gSugar: 5gVitamin A: 5579IUVitamin C: 23mgCalcium: 111mgIron: 3mg

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Chunky Bacon Potato Soup