The pot lid rattles and you know dinner is almost ready. That little valve hiss brings you right in the kitchen with all the cozy vibes. You catch the smell of bacon and garlic doing their thing, making you just a little more impatient for the warm bowl coming your way.
Chicken and potatoes are takin their time under pressure, softening up real good. You sense how all those flavors are mixing deep inside the broth, ready to give you a hug in a bowl. The steam’s been workin overtime, and it’s about to pay off in a big, dang tasty way.
As the timer’s winding down, you remember that slow release is the key. Letting the pressure drop natural release style keeps everything tender and juicy. You ain’t rushin this one because you know a tender pull of chicken and the cozy potato chunks are worth every minute.
The Truth About Fast Tender Results
- You gotta get that valve hiss going but once it hits high pressure, the timer’s the real boss.
- Natural release helps keep your chicken juicy and broth depth rich, no drying out here.
- Starting with browning bacon and chicken builds flavor right off the bat.
- Chopping veggies evenly makes sure carrots, celery, and potatoes cook all nice and tender at the same time.
- Using your pressure cooker cuts the wait from hours down to under an hour, dang fast for a soup this hearty.
Your Simple Ingredient Checklist
- 6 strips thick cut bacon plus 2 tablespoons of that leftover bacon drippings for cooking.
- 1 pound boneless skinless chicken breast or thighs, your call on which you like best.
- Salt and pepper to taste—don’t be shy with seasoning.
- 1 to 2 teaspoons olive oil for sautéing if you need more fat than that bacon gave ya.
- 2 tablespoons butter, but skip if you got bacon drippings—it does the job.
- 1 small yellow onion, diced up nice and fine.
- Three quarters cup diced carrots and 2 ribs celery also diced—they give the soup a good chewy crunch that softens up.
- 3 cloves minced garlic for that punch of flavor.
- A teaspoon of hot sauce for a little heat and Worcestershire sauce for depth.
- ¼ cup flour to thicken things up and 5 cups chicken broth to keep it juicy and cozy.
- 1 cup half and half for creaminess, and 1 and a half pounds Yukon gold or red potatoes chopped bite-size.
- Shredded cheddar cheese to melt in at the end and green onions for a fresh garnish.
- Last but not least: dried parsley, rosemary, oregano, mustard powder, a pinch of red pepper flakes, and some black pepper for good measure.
Walking Through Every Single Move
- First, cook your bacon in that big pot over medium heat till it’s crispy. Don’t toss that drippings; you’ll use 2 tablespoons of it to cook the rest.
- Season your chicken with salt and pepper, then brown it in that bacon fat. Get all sides nice and golden before you set it aside.
- Now if you need, add a little olive oil or butter to that pot. Sauté your diced onion, carrots, and celery until they’re soft and smelling dang good, about 5 to 7 minutes.
- Add minced garlic and cook just another minute so you don’t burn it but get it fragrant.
- Throw chicken and bacon back in the pot. Pour in chicken broth enough to cover everything, close the lid, and set your pressure cooker to high for about 10 minutes.
- When the cook time’s up, do a natural release so everything finishes tender and juicy. Pull the chicken out, shred it, then stir it back into the soup. Toss in hot sauce and check seasoning. Melt cheddar cheese in at the end and sprinkle with chopped green onions before you dig in.
Quick Tricks That Save Your Time
- Dice your veggies while the bacon’s cookin to keep movin fast.
- Use pre-minced garlic if you gotta, it works real good in a pinch.
- Swap thighs for breasts if you want a bit more fat and flavor without extra steps.
- Skip melting butter if you got your bacon drippings saved. That stuff holds all the flavor you need.
Your First Taste After the Wait
That first spoonful hits your lips, and dang it’s creamy, smoky, and just the right kind of spicy from the hot sauce. You remember that tender pull of chicken that’s almost fall-apart soft, making every bite feel like a cozy hug.
The potatoes soak up the broth but still keep their bite, giving you that perfect combo of soft and sturdy texture. The melted cheddar adds a gooey, cheesy layer that kinda makes the soup feel like a meal and a comfort treat all wrapped up together.
And just when you think you can’t love it more, that crisp bacon garnish smacks you with a salty crunch. Y’all, this soup is dang good and you’re gonna want it in your regular meal rotation for sure.
Keeping Leftovers Fresh and Ready
- Store your soup in airtight containers in the fridge. It keeps cozy and flavorful for about 3 to 4 days.
- You can freeze it too. Use freezer-safe bags or containers and thaw overnight in the fridge before reheating.
- When reheating, warm it slow on the stove or use a microwave at medium power to keep the broth from separating.
- Add a splash of broth or water when reheating if it seems too thick; it restores that soup’s perfect pourable texture.
Your Most Asked Questions Answered
- Can I use chicken thighs instead of breasts? Yeah, totally. Thighs stay juicier and add nice flavor. Just cook the same way.
- Do I have to brown the bacon and chicken first? Yep, browning builds that deep broth depth and flavor you can't get by just dumping stuff in.
- What’s the best way to handle the natural release? Just let your cooker sit after the timer. Don’t open the valve or lid till the pressure gauges drop naturally. It keeps the meat tender.
- Can I make this soup spicier? Sure thing. Add more hot sauce or extra red pepper flakes when you combine the shredded chicken back in.
- Is it okay to freeze the soup? Yep, just cool it completely before freezing and use freezer-safe containers. It reheats well but you might wanna add a little broth to fix texture.
- Can I substitute half and half with milk or cream? Milk works but soup won't be quite as rich. Cream is richer but might be heavier. Half and half is kind of the best balance.
For more warm and comforting soup recipes, check out our Healthy Taco Casserole, Bacon And Egg Empanadas, and Spinach Salad With Bacon And Eggs that make meal time a breeze.
Chicken Potato Soup
This comforting chicken potato soup combines tender chicken, crispy bacon, and hearty potatoes in a creamy broth that's perfect for cozy meals. Easy to prepare with a pressure cooker, it offers rich flavors and a perfect balance of textures that will warm you up from the inside out.
Ingredients
Main ingredients
- 6 strips thick cut bacon
- 2 tablespoons bacon drippings leftover, for cooking
- 1 pound boneless skinless chicken breast or thighs your choice
- salt to taste
- pepper to taste
- 1-2 teaspoons olive oil for sautéing if needed
- 2 tablespoons butter skip if you have bacon drippings
- 1 small yellow onion diced
- 0.75 cup carrots diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 1 teaspoon hot sauce for heat
- Worcestershire sauce for depth
- 0.25 cup flour to thicken
- 5 cups chicken broth to cover ingredients
- 1 cup half and half for creaminess
- 1.5 pounds Yukon gold or red potatoes chopped bite-size
- shredded cheddar cheese to melt in at the end
- green onions chopped, for garnish
- dried parsley
- dried rosemary, oregano, mustard powder, red pepper flakes, black pepper seasoning mix
Instructions
Instructions
- First, cook your bacon in that big pot over medium heat till it’s crispy. Don’t toss that drippings; you’ll use 2 tablespoons of it to cook the rest.
- Season your chicken with salt and pepper, then brown it in that bacon fat. Get all sides nice and golden before you set it aside.
- Now if you need, add a little olive oil or butter to that pot. Sauté your diced onion, carrots, and celery until they’re soft and smelling dang good, about 5 to 7 minutes.
- Add minced garlic and cook just another minute so you don’t burn it but get it fragrant.
- Throw chicken and bacon back in the pot. Pour in chicken broth enough to cover everything, close the lid, and set your pressure cooker to high for about 10 minutes.
- When the cook time’s up, do a natural release so everything finishes tender and juicy.
- Pull the chicken out, shred it, then stir it back into the soup.
- Toss in hot sauce and check seasoning.
- Melt cheddar cheese in at the end and sprinkle with chopped green onions before you dig in.
Notes
Serve this chicken potato soup warm with melted cheddar and fresh green onions for a comforting meal. Store leftovers in airtight containers in the fridge for 3-4 days or freeze for longer storage. Reheat gently to maintain creamy texture.