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

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.

  1. AC

    December 6, 2011 at 5:19 pm

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

  2. Kristin

    December 6, 2011 at 5:22 pm

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

  3. rachel

    December 7, 2011 at 2:02 am

    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. Megan Taylor

    December 7, 2011 at 9:11 am

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

  5. Leslie Capron

    December 7, 2011 at 10:33 am

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

  6. Amti'b

    December 7, 2011 at 11:45 am

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

  7. Rene

    December 7, 2011 at 2:10 pm

    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.

    • whoorl

      December 7, 2011 at 3:01 pm

      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. Sarah @ Engineering Deliciousness

    December 8, 2011 at 6:25 am

    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. Sarge in Charge

    December 8, 2011 at 9:33 am

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

  10. Valerie

    December 9, 2011 at 2:54 pm

    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. Katie

    December 14, 2011 at 3:36 pm

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

    • whoorl

      December 14, 2011 at 4:50 pm

      Why, YES IT IS!! (come back!)

  12. Jana

    January 2, 2012 at 2:30 pm

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

    • whoorl

      January 2, 2012 at 2:55 pm

      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.