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.