Description
A rich and creamy Chicken Bacon Potato Soup made with tender Yukon gold potatoes, shredded chicken, Monterey Jack cheese, and a smoky twist of turkey. It’s the perfect one-pot comfort meal for cozy dinners.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, diced
1 teaspoon minced garlic
4 cups chicken broth
2 cups Yukon gold potatoes, peeled and cut into ½-inch cubes
1 teaspoon salt
½ teaspoon black pepper
3 cups cooked boneless chicken breast, shredded and chopped
1 cup shredded Monterey Jack cheese
1 cup heavy cream
2 tablespoons cornstarch
2 tablespoons water
½ cup smoked turkey pieces, finely chopped
Chopped green onions, for garnish
Instructions
1. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 3–5 minutes, stirring occasionally, until softened.
2. Add the garlic and cook for about 1 minute, until fragrant.
3. Pour in the chicken broth and add the potatoes, salt, and black pepper. Bring to a gentle boil, then reduce the heat and simmer for about 15 minutes, or until the potatoes are fork-tender.
4. Stir in the cooked chicken, shredded cheese, heavy cream, and smoked turkey pieces. Cook over low heat, stirring gently, until the cheese melts.
5. In a small bowl, mix the cornstarch and water until smooth. Slowly stir the mixture into the soup. Continue cooking for 1–2 minutes, stirring, until the soup thickens slightly.
6. Taste and adjust seasoning if needed. Ladle into bowls and garnish with chopped green onions. Serve warm.
Notes
To keep this soup gluten-free, use cornstarch as listed—no flour needed. For extra smoky depth, substitute or combine bacon with smoked turkey. Leftovers can be refrigerated for up to 3 days and reheat well over low heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soups & Stews
- Method: Stovetop
- Cuisine: American