Chunky Bacon Potato Soup

Chunky Bacon Potato Soup

Chunky Bacon Potato Soup

Chunky Bacon Potato Soup

Chunky Bacon Potato Soup
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Servings 6

Ingredients
  

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

Instructions
 

  • 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!
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