Chicken Potato Soup (With Leeks and Bacon, Oh My!)

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Yo ho ho, it’s soup season, and this little ditty will knock your socks off.

Chicken and Potato Soup with Bacon
Prep and cook time: 45 minutes

2 tablespoons butter
1 teaspoon garlic, minced
1 white onion , chopped
6 bacon slices, sliced
2 leeks , washed and sliced
2 tablespoons all purpose flour
4 cups chicken broth
1 pound new potatoes, chopped into 1/2 inch dice
2 boneless, skinless chicken breasts, cut into cubes
4 tablespoons cream
coarse salt and freshly ground pepper, to taste
1/4 cup Italian parsley, chopped

1. Melt the butter in a large stock pot over medium heat. Add the garlic and onion and cook, stirring for 3-4 minutes until slightly softened. Add bacon and leeks and cook for another 5-7 minutes, stirring. (I’m not a fan of soggy bacon in soups, so I usually cook the bacon for at least 5 minutes before adding the leeks and then continue to cook for an additional 5-7 minutes.)

2.  In a bowl, mix the flour with enough of the broth to make a smooth paste and stir it into the pan. Cook, stirring for 2 minutes. Pour in the remaining broth, then add the potatoes and chicken. Season well with salt and pepper. Bring to a boil, lower the heat and simmer for 25 minutes until the chicken and potatoes are tender and cooked through.

3. Stir in the cream and cook another 2 minutes, then remove from the heat and ladle into bowls. Garnish with parsley.

Delicious, you all. DELICIOUS.



COMMENTS (16)

Comments

  1. Looks and sounds delicious. Must make tomorrow! Luckily i have all the ingredients on hand. Thanks for the recipe.

  2. Yum! I will make this next week! Thanks for the idea!

  3. This looks super good and similar to a soup I made yesterday (and often) and gorged on at work today. I am so going to try it. Thanks!

  4. This is what I’ve been needing! Hope to make this weekend :)

  5. OMG, this looks so good. I’m a big fan of anything with bacon and potatoes! Did you create this masterpiece yourself? Amazing!

  6. Making something similar tonight, this looks tasty! With you on the bacon.

  7. I make something similar. If you don’t like soggy bacon, fry it first by itself, before adding the onions, garlic and leeks. It’s harder to crispen bacon in soft onions. Also, I add the chicken to the veggies and let them get all cozy together before adding the broth.
    Yummy either way tho.

    • Is that the issue? The onions? Lightbulb moment! Thanks so much for the tip – for this recipe, I’ve also actually cooked the bacon by itself in the oven firsthand, and then transferred a little of the grease to the pan to saute the veggies (to get that great bacon flavor), and then crumbled the bacon into the soup later in the preparation process. I just can’t stand bacon that looks raw, even when it is actually cooked!

  8. I absolutely LOVE soups (especially during nasty DC winters- oh how I wish I lived in Cali like you :) Plus this has all my favorites: potatoes? good. leeks? good. bacon? gooooood

  9. Oh my lord I am DROOLING! Will be making this over the weekend…

  10. I made this last night, so delicious! Thank you for posting this. I cooked the bacon before adding the onions and it had the perfect texture.

  11. Is this THE soup that was so delicious I can’t stop thinking about it???????

  12. So, do you put the chicken in raw?? Looks yummy. Might make this for dinner tonight!

    • Yep! The chicken usually cooks through after 20 minutes, but I like to cook/simmer the soup for 45 minutes to an hour to help all the flavors meld together.

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  1. […] Chicken Potato Soup – with leek and bacon – oh my! by Sarah (Whoorl). As a soup fan, I have to try this. […]