There’s something truly comforting about a bowl of homemade soup, especially when it’s packed with hearty ingredients like tender chicken, potatoes, and crispy bacon. This chicken potato soup has become one of my all-time favorite dishes to whip up on a chilly evening, and I can almost guarantee it’ll soon be on your weekly rotation, too. It’s creamy, full of flavor, and just the right amount of indulgent thanks to that melted cheddar cheese and smoky bacon. Plus, it’s incredibly versatile, meaning you can tweak it to suit your taste or whatever ingredients you’ve got on hand (because who wants to run to the store in the middle of making dinner?).

For me, this soup brings back memories of cold Sunday afternoons spent in the kitchen with the windows fogging up from the simmering pot. The smell of bacon sizzling away in the pan always signals something good to come, and this soup is no exception. There’s just something about the combination of crispy bacon and creamy potatoes that feels like a warm hug from the inside. I remember the first time I made it—surprised at how simple it was for something so delicious. It quickly became my go-to when I needed to feed a crowd, and to this day, it’s always a hit.

🍲 The origins of a classic comfort soup

Chicken potato soup may seem like a modern creation, but its roots actually trace back to classic potato soups that have been enjoyed for centuries. Soups made with starchy vegetables like potatoes became popular in Europe during the 18th century, prized for their ability to stretch simple ingredients and feed large families. Over time, chicken was added for extra protein, and regional variations began to emerge. In the U.S., the addition of bacon and cheese gave the soup a richer, more indulgent twist. And now, here we are, enjoying this delicious evolution of a humble potato soup.

Let’s talk ingredients: hearty, simple, and packed with flavor

One of the things I love most about this recipe is the way each ingredient plays a role in building a hearty, flavorful dish. Here’s a quick rundown:

Bacon: Adds a smoky, salty flavor that’s hard to replicate. If you’re out of bacon, though, pancetta or even turkey bacon can work in a pinch. Just be sure to save those drippings—liquid gold!
Chicken: I like to use boneless, skinless chicken breasts for a leaner soup, but chicken thighs will give you an even richer flavor. If you’re in a rush, rotisserie chicken works great, too.
Potatoes: Yukon Gold or red potatoes are my go-tos for this soup. They’re waxy enough to hold their shape but still break down just enough to add creaminess. If you only have russets, you can use them—they’ll just create a thicker, starchier base.
Cheddar Cheese: This adds a creamy, tangy finish that’s downright indulgent. Feel free to swap in Monterey Jack or Gruyère for a slightly different flavor profile.
Onions, Carrots, and Celery: This trio forms the base of the soup, adding sweetness and depth. You could throw in some diced bell peppers or even corn for a bit of extra texture.

Don’t forget the seasonings! Dried herbs like rosemary and parsley add a wonderful earthiness, while the Worcestershire sauce and hot sauce give it a little zip. The hot sauce isn’t enough to make it spicy, just enough to brighten things up.

Kitchen gear: what you need (and what you can totally skip)

You don’t need anything too fancy to whip up this soup, but a few key tools make the process smoother:

Soup pot: A good, sturdy soup pot or Dutch oven is a must. I love my 4.5-quart Dutch oven for soups because it holds heat so well and is the perfect size for this recipe.
Silicone spatula: This is great for scraping up those flavorful brown bits (fond) from the bottom of the pot. If you don’t have one, a wooden spoon works, too—just make sure to really scrape up all those bacon remnants!
Sharp knife and cutting board: For all that chopping! A good sharp knife makes the work go faster, and trust me, your fingers will thank you.

Step-by-step: how to make this cozy chicken potato soup

Alright, let’s get into the nitty-gritty of making this delicious soup. Grab your apron, and let’s cook together!

Cook the bacon: Start by cooking your bacon slowly over low heat in your soup pot. (I like to cut my bacon strips in half first so they fit better.) This helps render out the fat and gives you those crisp, golden pieces. Once done, set the bacon aside on a paper towel to drain, but be sure to reserve two tablespoons of those delicious drippings.
Sear the chicken: Season your chicken with a good pinch of salt and pepper, then heat a bit of olive oil in the same pot. Sear the chicken on both sides until it’s golden brown—don’t worry if it’s still raw inside, it’ll finish cooking in the soup. Set the chicken aside to rest for a bit before cutting it into bite-sized pieces.
Sauté the veggies: With the reserved bacon drippings, toss in your diced onions, carrots, and celery. Sauté for about five minutes until they soften. Then, add the garlic, Worcestershire sauce, hot sauce, and seasonings, and cook for another couple of minutes. By now, your kitchen will be smelling amazing!
Add the flour: Stir in the flour and let it cook for about two minutes, just until the raw flour smell is gone. This will help thicken the soup later on.
Build the soup base: Gradually pour in the chicken broth, stirring constantly and scraping up any brown bits from the bottom of the pot. This is where the magic happens! After the broth, add the half-and-half in the same manner.
Simmer with potatoes and chicken: Peel and dice your potatoes, then add them to the pot along with the chicken and any juices from the plate. Bring the soup to a gentle boil, then reduce to a simmer. Let it cook until the potatoes are fork-tender—this should take about 20 minutes.
Finish it off with cheese and bacon: Once the potatoes are tender, reduce the heat to low and stir in the shredded cheddar cheese. The soup will get creamy and delicious at this point. Stir in half of your bacon bits, saving the other half to sprinkle on top when you serve.

Variations and adaptations: make it your own

This soup is incredibly flexible, which is one of the reasons I love it so much. Here are a few ideas for tweaking it:

Make it gluten-free: Just swap out the flour for a gluten-free flour blend or cornstarch. You won’t lose any of the creamy texture!
Lighten it up: For a lighter version, you can use milk instead of half-and-half and cut back on the cheese. It’ll still be deliciously comforting, just a bit less indulgent.
Spice it up: If you like a little heat, feel free to double the hot sauce or add a dash of cayenne pepper.
Vegan option: To make this vegan, omit the bacon and chicken, and use vegetable broth and dairy-free cheese. I’ve tried it with coconut milk instead of half-and-half for a creamy, non-dairy version, and it was surprisingly good!
Seasonal twists: In the fall, you could add diced sweet potatoes or squash. In the summer, throw in some fresh corn kernels for a sweet pop of flavor.

Presentation ideas: serving up the perfect bowl

When serving, I like to sprinkle a bit of reserved crispy bacon on top and add a handful of chopped green onions. For an extra touch, try grating a little more cheddar cheese over each bowl right before serving. You could also drizzle a tiny bit of hot sauce or even some sour cream if you’re feeling indulgent.

Pair this soup with a slice of crusty bread for dipping, or serve it in a bread bowl if you really want to go all out. A light side salad with a tangy vinaigrette is a great way to balance the richness of the soup.

Drink pairings: what to sip alongside

For drink pairings, I find this soup goes beautifully with a crisp, refreshing white wine—something like a Sauvignon Blanc or Chardonnay. If you’re more of a beer person, try an amber ale or a light lager, both of which will complement the smoky bacon and creamy potatoes. For a non-alcoholic option, a sparkling water with a squeeze of lemon or lime cuts through the richness nicely.

Storing and reheating tips

If you happen to have leftovers (which I rarely do!), this soup stores beautifully. Keep it in an airtight container in the fridge for up to 3 days. When reheating, do so gently over medium heat, stirring often. If the soup has thickened too much, just add a splash of broth or milk to loosen it up.

Adjusting for different serving sizes

This recipe serves about 6, but if you need to adjust, it scales easily. For larger batches, just be sure you’ve got a big enough pot! If you’re halving the recipe, everything stays pretty straightforward—just keep an eye on the cooking times, as they may be slightly shorter.

Common questions (FAQ)

Can I make this soup ahead of time? Absolutely! The flavors only get better after they’ve had time to meld. Just store it in the fridge and reheat gently.
Can I freeze this soup? Yes, though it’s best without the cheese and half-and-half. If freezing, leave those out and add them when you reheat.
What if I don’t have half-and-half? You can use milk or even cream instead. If using milk, it’ll be a bit less rich, but still tasty.
Can I use pre-cooked chicken? Definitely. Rotisserie chicken or leftover cooked chicken works great. Just add it toward the end so it doesn’t dry out.
What can I serve with this soup? Crusty bread, a simple side salad, or even garlic bread would be perfect alongside this hearty soup.