Homemade Chicken and Potato Soup with Bacon | Pantry to Table Recipe

This homemade chicken and potato soup recipe is a hearty and delicious meal. No creamy chicken potato soup is complete without the addition of leeks and bacon, these items add incredible flavor to any dish.

There is nothing that warms the soul quite like a warm bowl of chicken and potato soup with bacon. Though in truth, the star of this homemade soup is not the chicken. Nor is it the potatoes. And it’s most definitely not because of its creamy goodness.

Bacon. It’s really about the bacon. The more of it there is, the better it tastes.

A true pantry to table soup recipe

From start to finish you’re looking at 50 minutes. The toughest food credit will not have a thing to complain about, and more than likely will go in for seconds!

Because we preserve quite a bit from the garden a lot of the ingredients used for cooking will come from the pantry. For example, dehydrated leeks and onions. Stock is often substituted with bone both, adding a punch of healthy goodness to the dish.

Chicken and potato soup partners well with homemade bread or herbed cheese crisps, maybe even a nice salad with a fresh strawberry vinaigrette dressing. But more importantly, do not forget to top the soup with crispy bacon.

Chicken and Potato Soup with Bacon

Please note, the ingredient list for this creamy chicken potato soup contains both preserved and fresh items.  Such as, dehydrated leeks and onions, pressure canned bone broth, and even at times canned chicken. However, fresh items may also be used.

Ingredient

• 1 tbsp Butter
• 2 Garlic cloves, chopped
• 1 yellow Onion, sliced, or 1 cup dried onions
• 2 large fresh Leeks, sliced, or 1 cup dried Leeks
• 2 tbsp all-purpose Flour
• 3 pounds boneless, skinless Chicken Breast, cubed into 1/2-inch pieces
• 4 cups chicken Stock, or 4 cups bone broth
• 1 pound Potatoes, chopped
• 4 tbsp heavy Cream
• 1/2 pound Bacon, chopped

Instructions

1. In a large stock pot, such as an enamel cast iron Dutch oven, over medium heat melt butter.
2. Once the butter has melted, add onions and garlic. Stir continually, cooking until slightly softened.
3. Add chopped bacon and leeks, cooking for roughly 3 to 5 minutes.
4. In a mixing bowl, mix flour with a small amount of stock. Mix until a smooth paste is formed.
5. Add paste to the Dutch oven. Gently stir the paste and contents until thoroughly mixed.
6. Pour the remaining stock into the Dutch oven, add chicken and potatoes stirring often. Bring to a boil.
7. Lower heat to medium, cover with lid and allow to simmer for 25 minutes more. Making sure the chicken and potatoes are tender and cooked through.
8. Add 4 tablespoons of heavy cream, allowing to cook for 3 minutes.

My Book

This homemade chicken and potato soup is a true pantry to table recipe. For example, use home canned chicken instead of fresh. Also, using dehydrated leeks and cold storage potatoes pulls ingredients from the pantry as well.

The Farm Girl’s Guide to Preserving the Harvest is a comprehensive book covering multiple methods for preserving foods in the comfort of your home. Learn how to safely can, dry, ferment, cure, freeze, and store foods fresh as a sustainable homesteader would. The tips, tricks, and recipes within this book will provide you the confidence and knowledge needed to own your food source.

Printable Recipe – Chicken, leek, and Potato Soup Recipe

This printable recipe is an ideal shopping list, or file it as a family favorite meal!

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Yield: 5 servings

Homemade Chicken and Potato Soup

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This homemade chicken and potato soup recipe is a hearty and delicious meal. No creamy chicken potato soup is complete without the addition of leeks and bacon, these items add incredible flavor to any dish.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 tbsp Butter
• 2 Garlic cloves, chopped
• 1 yellow Onion, sliced, or 1 cup dried onions
• 2 large fresh Leeks, sliced, or 1 cup dried Leeks
• 2 tbsp all-purpose Flour
• 3 pounds boneless, skinless Chicken Breast, cubed into 1/2-inch pieces
• 4 cups chicken Stock, or 4 cups bone broth
• 1 pound Potatoes, chopped
• 4 tbsp heavy Cream
• 1/2 pound Bacon, chopped

Instructions

1. In a large stock pot, such as an enamel cast iron Dutch oven, over medium heat melt butter.
2. Once the butter has melted, add onions and garlic. Stir continually, cooking until slightly softened.
3. Add chopped bacon and leeks, cooking for roughly 3 to 5 minutes.
4. In a mixing bowl, mix flour with a small amount of stock. Mix until a smooth paste is formed.
5. Add paste to the Dutch oven. Gently stir the paste and contents until thoroughly mixed.
6. Pour the remaining stock into the Dutch oven, add chicken and potatoes stirring often. Bring to a boil.
7. Lower heat to medium, cover with lid and allow to simmer for 25 minutes more. Making sure the chicken and potatoes are tender and cooked through.
8. Add 4 tablespoons of heavy cream, allowing to cook for 3 minutes.

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  Enamel Dutch Oven

Nutrition Information:

Yield:

5 servings

Serving Size:

1 grams
Amount Per Serving: Calories: 991Total Fat: 35gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 304mgSodium: 1670mgCarbohydrates: 47gFiber: 4gSugar: 11gProtein: 117g

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Enjoy this pantry to table homemade chicken and potato soup recipe. There is no better food item for cold winter days!

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