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a close up of a bowl of chicken potato soup in a white bowl.

Creamy Chicken Potato Soup Recipe With Bacon

Sandi Gaertner
A thick and creamy chowder-like chicken and potato soup recipe that will easily become a family favorite.
5 from 3 votes
an egg free allergen icon
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Soup Recipes
Cuisine American
Servings 8 servings
Calories 273 kcal

Ingredients
  

  • 5 cups potatoes * see note
  • 1 yellow onion
  • 32 ounces low sodium chicken broth
  • ½ cup heavy cream
  • 2 chicken breasts * see note
  • 6 slices bacon
  • 2 tablespoons cooking oil
  • 1 teaspoon sea salt
  • ½ teaspoon celery salt
  • ½ teaspoon garlic powder more to taste
  • ¼ cup flour * see note
  • ½ teaspoon black pepper
  • ⅓ cup cheddar cheese

Instructions
 

  • Heat the oil, diced onion, and chopped bacon on medium heat in a large Dutch oven or soup pot. Cook until the bacon starts to brown and the onions become more translucent in color.
  • Add the chicken if you are using raw chicken. Cut the chicken into small pieces and put it into the pot.
  • NOTE: If you are using a rotisserie or cooked chicken, you will add it later.
  • Wash and peel your potatoes. Dice them into bite-sized pieces and add them to the pot. Add the flour and mix to coat all of the ingredients. This will help you prevent lumps.
  • Add the low sodium chicken stock, sea salt, black pepper, and the seasoning blend. Add the cooked or rotisserie chicken now if you are using that instead of raw chicken.
  • Mix the ingredients and cover the pot. Bring to a boil over medium-high heat for 10 minutes, then reduce the heat to a simmer. Simmer for another 10 minutes.
  • Add the heavy cream and mix it in. Simmer for 5 more minutes and turn off the stove.
  • Insert an immersion blender into the soup. You do not want to blend all of the soup so I recommend doing a quick swirl around the pot with the immersion blender. 
  • Add the cheddar cheese and stir it in. The cheese melts into the thick creamy soup adding even more flavor. The texture and consistency of this chicken potato chowder are absolutely perfect, almost like a New England chowder. 
  • Top this soup with green onions or chives, sour cream, and shredded cheese. 

Notes

  1. I recommend using either Yukon gold potatoes or russet potatoes in this soup recipe.
  2. You can use raw chicken breasts cut into small pieces or pre-cooked chicken like a rotisserie chicken. Follow the directions above because they are added at different times depending on which you choose to use.
  3. You can use regular flour, cassava flour, or gluten free flour.
  4. This soup will keep fresh in an air-tight container in the refrigerator for up to 3 days. You can also freeze this soup and it will keep fresh for up to 4 months.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1servingCalories: 273kcalCarbohydrates: 7gProtein: 18gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 69mgSodium: 680mgPotassium: 385mgFiber: 1gSugar: 1gVitamin A: 290IUVitamin C: 2mgCalcium: 56mgIron: 1mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.