Creamy Potato Soup With Chicken

20 February 2020 Bookmark0
Easy homemade Creamy Potato Soup with chicken, bacon and spinach during a rich broth. This soup is loaded with numerous flavors and prepared in only half-hour , great food.

Creamy potato soup
This easy creamy potato soup loaded with chicken, bacon, carrots and spinach during a rich broth is actually amazing. the mixture of flavors compliment one another and truly is that the perfect bowl of soup when craving something hot and comforting.

Creamy Potato Soup With Chicken
Creamy Potato Soup With Chicken

How to make creamy potato soup?

  • BACON- Cook bacon during a Dutch oven, remove and reserve about 2 Tbsp grease.
  • CHICKEN- Cut the chicken into bite-sized pieces and sautee until chicken is fully cooked.
  • SAUTE: Finely chop the onions. increase the Dutch oven with the chicken and saute until tender. Slice the carrots, increase the Dutch oven and cook until carrots are tender.
  • POTATOES: Meanwhile, cut the red potatoes into thin slices. We wish to keep the skin on during this soup but that’s a private preference and you'll peel the potatoes. Add the potatoes to the Dutch oven. (If you're cutting potatoes before time place in water, drain before adding to the pot.)
  • LIQUIDS: Add the broth and water to the Dutch oven and therefore the seasonings. bring back a boil and cook until potatoes are tender.
  • SPINACH: Chop the spinach. increase the soup.
  • HEAVY WHIPPING CREAM: Add the heavy light whipping cream to the soup.
  • SOUP: Add bacon back. Add more seasonings if needed.

Creamy Potato Soup With Chicken


  • 1 small onion, chopped
  • 1 large carrot, sliced
  • 1 lb chicken thighs, bite-sized pieces
  • 1 1/2 lbs red potatoes, sliced
  • 32 oz chicken broth
  • 4 cups water
  • 1 1/2 cups heavy whipping cream
  • 8 oz pack bacon, 1/2 pack
  • 2 1/2 cups packed spinach, chopped
  • 1½ tsp salt, or to taste
  • ½ tsp ground black pepper, or to taste
  • ½ tsp ground paprika, or to taste


  1. Remove any excess fat from thighs and cut into small bite-size pieces. Cube the bacon.
  2. Wash and cut the potatoes into small pieces. Cover potatoes with water and set aside.
  3. In a Dutch oven, saute the bacon until crispy. Remove and reserve about 2 Tbsp grease.
  4. Cut chicken into bite-sized pieces and add to Dutch oven. Cook the chicken until fully cooked, salt and pepper to taste.
  5. Once the chicken is cooked, add the chopped onions. Cook for about 3-4 minutes.
  6. Add the carrots to the Dutch oven once the onions are cooked and saute for an additional 4-5 minutes.
  7. Drain the water from the potatoes and add into the Dutch oven. Add in the water, chicken broth, salt, pepper and paprika. Bring to a low boil.
  8. Cook for about 10 minutes, or until potatoes are fully cooked.
  9. Chop the spinach, add to the soup.
  10. Add the heavy whipping cream and bacon. Bring to a soft boil and turn off the heat.
  11. Enjoy.


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