Comfy Creamy Chicken Potato Bacon Soup Recipes

Steps:

• Heat the oven to 375 degrees F. Spray a 13x9x2-inch baking dish with the cooking spray.
• Stir the soup, sour cream, 1 cup cheese, milk, garlic powder and black pepper in a medium bowl.
• Spread the potatoes in the baking dish. Season the potatoes with the salt and additional black pepper. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish.
• Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish. Sprinkle with the remaining cheese.
• Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the bacon and chives before serving.

Steps:

• Saute onion, carrots, celery, potatoes and garlic in butter for about 10 minute.
• Add flour, stir and cook for about a minute.
• Add chicken stock and tomatoes.
• Bring to a boil, then simmer for 5 minutes. Add milk and heavy whipping cream.
• Cook for 15-20 minute Stir in cheese until it melts, add bacon. Serve and enjoy!

Steps:

• Cook bacon until crisp in large pot. Remove and drain well on paper towels. Discard most of the bacon grease. Leave about a tablespoon of grease in the pot.
• Meanwhile, prepare vegetables. Add carrot and celery to the pot on medium heat. Add a bit of salt and pepper. Saute until soft but not brown, about 5 minutes, stirring often.
• Stir in chicken broth, potatoes, and cayenne pepper; add a bit of salt and pepper, bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
• Scoop out about 1/3 of the veggies and place in a mixing bowl. Using a hand-held blender, blend the veggies until the consistency of creamed potatoes. Add back to the soup and stir in half & half until the soup is the consistency you prefer. Add about half of the bacon. Stir in cheese, heating just until melted--do not boil. Adjust seasoning to taste by adding salt, if desired. Serve with bacon, cheese, and green onions as garnish.

Steps:

• In a large stockpot, combine two large chicken thighs and 3 quarts of water. Bring to a boil over high heat and turn to medium high. Let cook for about 25 to 30 minutes. Remove chicken from water and save for another recipe. Wash potatoes and cut into 1 inch chunks. Add to boiling water. Roughly chop onion and add to the pot. If you are using canned broth, simply bring to a boil and add the potatoes and onion. Add garlic powder, salt, pepper and oregano. Cook, over medium high heat, for about 20 minutes or until potatoes are tender.
• Meanwhile, in a large skillet, cook bacon over medium high heat until nicely browned. Drain on paper towels. Cut into 1/2 inch pieces and add to the pot.
• In a medium sized saucepan, melt butter over medium high heat.
• Add flour and stir.
• Slowly add milk, whisking constantly until mixture thickens, about 10 to 12 minutes.
• Pour into soup. Cook and stir over medium high heat for an additional 10 to 12 minutes.
• Sprinkle with fresh chives and serve with a green salad and soft French bread. Serves 8 to 10.

Steps:

• 1. Cook bacon in a large saucepan and then remove the bacon to paper towels and leave the grease. I have also cooked the bacon in the microwave in a microwave safe plate lined with paper towels then squeezed the grease out of the paper towels into the pot I cook the soup inches Works fine that way too.
• 2. Saute the onions in the bacon grease for 4 minutes or until they are tender.
• 3. Sprinkle with arrowroot starch then cook and stir for about 1 minute.
• 4. Slowly add chicken broth while stirring.
• 5. Add the potatoes and bring to a boil.
• 6. Reduce heat and simmer for 15 to 30 minutes, or until potatoes are very tender.
• 7. Use a potato masher to mash the potatoes. If you like chunks of potato, don't mash much. If you like it less chunky, mash a lot. If you like it creamier, you can use an immersion blender.
• 8. Add nutritional yeast and stir.
• 9. Add coconut milk and stir.
• 10. Sprinkle with salt and pepper to taste and crumbled bacon.
• 11. Additional toppings could include green onions, fresh basil, fresh pico de gallo (shredded cheese or sour cream if you're not on Whole30 and tolerate dairy).

Steps:

• In a large saucepan, saute onion in butter until tender.
• Stir in broth and potatoes.
• Bring to a boil.
• Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.
• Stir in the chicken, salt and pepper.
• Combine flour and fat free milk until smooth; stir into saucepan.
• Add evaporated milk.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Sprinkle with parsley and chives.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with cooking spray.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Arrange potatoes in an even layer on the bottom of the prepared baking dish. Season chicken thighs with salt and pepper, then arrange on top of the potatoes. Drizzle the chicken dish with olive oil; sprinkle with thyme and rosemary. Crumble the bacon over the top of the dish.
• Bake in the preheated oven until chicken is no longer pink in the centers and potatoes are tender, about 1 hour.