Imported from the web

Chicken Bacon Potato Soup

Name: Chicken Bacon Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 6 slices thick-cut bacon (diced); 1 yellow onion (large, diced); 1 tsp garlic (minced); 4 cups chicken broth; 2 cups Yukon gold potatoes (peeled and diced into ½-inch cubes); 1 tsp kosher salt; 0.5 tsp black pepper; 3 cups rotisserie chicken (shredded and chopped); 1 cup Monterey Jack cheese (shredded); 1 cup heavy whipping cream; 2 tbsp cornstarch; 2 tbsp water; green onions (chopped, for garnish)

Imported by Andres Molina on SeeMeCook

A creamy, hearty soup combining crispy bacon, tender Yukon gold potatoes, rotisserie chicken, and melted Monterey Jack in chicken broth. Green onions and reserved bacon finish each bowl.

6 servings45 minAmerican

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Ingredients

6 slices thick-cut bacon (diced)
1 yellow onion (large, diced)
1 tsp garlic (minced)
4 cups chicken broth
2 cups Yukon gold potatoes (peeled and diced into ½-inch cubes)
1 tsp kosher salt
0.5 tsp black pepper
3 cups rotisserie chicken (shredded and chopped)
1 cup Monterey Jack cheese (shredded)
1 cup heavy whipping cream
2 tbsp cornstarch
2 tbsp water
green onions (chopped, for garnish)

Steps

1
Add the diced bacon to a large pot over medium heat. Cook until crispy, about 8–10 minutes.
2
Use a slotted spoon to remove the bacon and set it on a paper-towel-lined plate. Reserve 2 tablespoons of bacon drippings in the pot and discard the rest.
3
Add the diced onion to the reserved drippings. Cook for 3–5 minutes, until softened.
4
Add the minced garlic and cook for 1 minute.
5
Stir in the chicken broth, potatoes, kosher salt, and black pepper. Bring the mixture to a boil.
6
Reduce the heat and simmer for about 15 minutes, or until the potatoes are tender.
7
Stir in the chicken, Monterey Jack cheese, heavy cream, and half of the cooked bacon.
8
In a small bowl, whisk together the cornstarch and water to make a slurry.
9
Slowly stir the slurry into the soup. Cook over low heat, stirring occasionally, for 1–2 minutes, until the cheese is fully melted and the soup has thickened slightly.
10
Garnish with the reserved bacon and chopped green onions. Serve hot.

Notes

For leftovers, cool to room temperature, transfer to an airtight container, and refrigerate for 3–4 days. Reheat on the stovetop or in the microwave; add a splash of water or chicken broth if too thick. The soup can be frozen for up to 3 months; the author recommends freezing without the cheese and heavy cream, then thawing overnight in the refrigerator and adding them when reheating. Crusty bread is suggested for serving.