Cheesy Chicken Bacon Potato Soup – Comfort Bowl Pure Recipe

There’s something magical about how a simple pot of soup can transform an ordinary Tuesday into something special. I discovered this recipe during a particularly hectic week when my fridge held random ingredients and my energy was running low. As I chopped potatoes and watched bacon sizzle, the kitchen filled with that unmistakable cozy aroma that makes everyone gather around. What emerged was a creamy, hearty bowl that felt like a warm hug—exactly what we needed.

This Cheesy Chicken Bacon Potato Soup – Comfort Bowl Pure has become my go-to for chilly evenings, busy weekends, and those moments when you just need a little extra comfort. It’s the kind of dish that simmers away while you put your feet up, filling your home with inviting scents and promising a satisfying meal. Whether you’re cooking for a crowd or just stocking your fridge for the week, this recipe delivers on flavor without demanding hours in the kitchen. If you’re looking for more comforting desserts, you should also try our irresistible cinnamon apple pie stackers.

Recipe Overview

Cuisine: American Comfort Food
Category: Main Course Soup
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6 generous bowls

What You’ll Need

When I first started making this dish, I learned that having the right tools makes everything smoother. A heavy-bottomed Dutch oven distributes heat evenly, preventing any scorching while the soup develops its rich flavor. You’ll also want a good wooden spoon for stirring and a sharp chef’s knife for prepping vegetables quickly. If you’re using a crock pot, just adjust the cooking times—I’ve included notes for that too.

The key components here work together beautifully: creamy potatoes form the base, tender chicken adds protein, crispy bacon brings smokiness, and cheese creates that velvety texture we all love. Each ingredient plays its part in creating a balanced bowl that’s neither too heavy nor too light.

INGREDIENTS

I still remember the time I accidentally used sweet potatoes instead of russets—the result was surprisingly delicious, though much sweeter! That’s the beauty of this recipe; it welcomes improvisation while staying reliably tasty. As you gather everything, notice how the colors and textures already hint at the comfort to come.

• 2 tbsp olive oil
• 6 slices thick-cut bacon, chopped
• 1 lb boneless chicken breast, cubed
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 4 cups russet potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh chives for garnish

PREPARATION

Don’t worry if your soup looks a bit thin at first—the potatoes will release their starch as they cook, naturally thickening the broth to that perfect consistency. I’ve served this to friends who claimed they didn’t like potato soup, only to watch them go back for seconds. The combination of crispy bacon and melted cheese wins over even the skeptics. For another savory treat that pairs wonderfully with this soup, check out our elegant smoky chipotle pumpkin soup shooters.

1. In a large pot, heat olive oil over medium heat. Add bacon and cook until crispy, about 6-8 minutes. Remove with a slotted spoon, leaving drippings in pot.
2. Season chicken with salt and pepper. Cook in bacon drippings until golden brown, about 5-7 minutes. Remove and set aside.
3. Add onion to pot, cooking until softened, about 4 minutes. Stir in garlic until fragrant, about 30 seconds.
4. Return chicken to pot along with potatoes and broth. Bring to boil, then reduce heat and simmer uncovered for 25 minutes until potatoes are tender.
5. Stir in cream and shredded cheese until fully melted and incorporated. Season with paprika, additional salt and pepper to taste.
6. Serve topped with reserved bacon and fresh chives. The soup will thicken as it cools slightly.

NUTRITION INFORMATION

• Calories: 485 per serving
• Protein: 32g
• Carbohydrates: 18g
• Fat: 32g
• Fiber: 2g
• Sugar: 3g

Making It Your Own

Over time, I’ve discovered several variations that keep this recipe exciting. Try adding a cup of frozen corn for sweetness, or stir in a handful of spinach during the last five minutes for extra nutrients. If you prefer thicker soup, mash some potatoes against the side of the pot before adding the cream. For crock pot preparation, simply combine all ingredients except cream and cheese, cook on low for 6 hours, then stir in dairy components during the last 30 minutes.

Storage and Reheating Tips

This creamy potato soup actually tastes better the next day as flavors continue to meld. Store it in airtight containers in the refrigerator for up to four days. When reheating, do so gently over medium-low heat, stirring frequently to prevent separation. You may need to add a splash of broth or cream if it has thickened too much. I don’t recommend freezing this particular recipe, as dairy-based soups can become grainy when thawed. If you’re looking for a lighter breakfast option to balance out this rich soup, try our delightful strawberries & cream brioche toast.

FREQUENTLY ASKED QUESTIONS

Can I make this soup in advance?

Absolutely! This Cheesy Chicken Bacon Potato Soup – Comfort Bowl Pure actually improves when made a day ahead. Just wait to add the bacon garnish until serving to maintain its crisp texture.

What’s the best potato variety to use?

Russet potatoes work beautifully because they break down slightly, creating a naturally thick base. Yukon Golds will give you a creamier texture, while red potatoes hold their shape better for a chunkier result.

How can I lighten up this recipe?

You can substitute half-and-half for heavy cream and reduce the cheese by half. The soup will be less rich but still delicious. Using turkey bacon instead of regular bacon also cuts down on fat.