Chicken Bacon Potato Soup
If you’re having comfort food, Chicken Bacon Potato Soup is about as comforting as it gets! This soup can be made in the Instant Pot or Slow Cooker, and is made with refrigerated or frozen shredded hash browns, smoky bacon, chicken, and cream.
This time of year I am all about the soups for dinner! My family loves soup, so it works out really well, and their favorite is creamy soup. With this soup, what started out as a Loaded Potato Soup, ended up as this Chicken Bacon Potato Soup. Basically, this soup is like a loaded baked potato in a soup, plus some chicken, and it is absolutely delicious! If you like a loaded baked potato as a side dish (or your main dish!) then you will really love this soup. Bonus: it is super easy to make in the Instant Pot or Slow Cooker, which means it can be ready in minutes of coming home.
Not surprisingly, my entire family loved this soup! I mean, when something involves potatoes, cheese, and bacon, you can’t really go wrong!
What You’ll Need
- Bacon
- White Onion
- Carrots
- Garlic
- Chicken – you can use raw diced chicken, or this is a great use for rotisserie chicken!
- Chicken Broth
- Refrigerated or Frozen Hash Browns
- Heavy Cream
- Flour
- Salt and Pepper
- Green Onions – for topping
How to Make Chicken Bacon Potato Soup
You can make this soup in the Instant Pot or the slow cooker! For the slow cooker, you’ll have to do a little bit of prep on the stovetop, if your slow cooker doesn’t have a saute/brown function (which mine doesn’t!). This is just to cook the bacon, onions, carrot, and garlic. After this step, add everything to the slow cooker, except for the cream and flour. Cook on hours for 3-4 minutes, or low for 6-7 hours. After the cooking time, combine the flour and cream in a mason jar and shake until combined, or stir together in a bowl. Add the cream mixture to the slow cooker and cook on high for another 30 minutes. Then add the cheese and stir until melted!
For the Instant Pot, start by cooking the bacon on the saute/brown function until crispy. Remove from the Instant Pot and then cook the onions and carrots until slightly softened, about 3-4 minutes. They don’t need to be fully cooked. Then add the garlic, salt, and pepper, and cook another minute. Then turn the brown/saute function off and add the broth, chicken, and hash browns, and cook on HIGH pressure for 4 minutes.
After the 4 minutes, quickly release the pressure and add the flour/cream mixture. Turn the brown/saute function and cook for 5-10 minutes, until thickened. Finally, add the cheese and stir to combine and melt.
Serve the Chicken Potato Bacon Soup in bowls topped with additional cheese and diced green onions. Enjoy!
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Chicken Bacon Potato Soup
A hearty and delicious creamy soup made in the Instant Pot or slow cooker, filled with bacon, hash browns, and chicken is perfect for a chilly fall or winter night!
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Servings: 8 servings
Calories: 910kcal
Ingredients
- 7 slices bacon chopped
- 1 white onion diced
- 2 carrots diced
- 3 cloves garlic minced
- 1 tsp salt
- 1/2 tsp pepper
- 2 boneless skinless chicken breasts, diced (or 2 cups cooked chicken)
- 6 cups chicken broth
- 40 ounces shredded hash browns (I used Simply Potatoes)
- 1 cup heavy cream
- 4 tbsp flour
- 2 cups shredded cheddar cheese plus more for topping
- diced green onions for topping
Instructions
- *If using a Slow Cooker: Cook bacon in a skillet on the stovetop. Once cooked, remove and cook the onion, carrots, garlic, and salt in bacon grease for 3-4 minutes. Add bacon, onion/carrot mixture, chicken, chicken broth, and hash browns to slow cooker. Cook on low for 5-6 hours or high for 3-4 hours. In a mason jar, add the flour and cream and shake well to combine. Add to the slow cooker and cook another 30 minutes on high. Stir in cheese until melted. Serve topped with diced green onions!
- *If using an Instant Pot: Turn Instant Pot to Saute/Brown function.
- Add the bacon and cook until browned and crispy.Remove from the Instant Pot
- Add the onion and carrots, and cook until slightly softened, about 3-4 minutes.
- Add the garlic, salt, and pepper and cook one more minute.
- Add the cooked bacon, chicken, chicken broth, and hash browns.
- Cook on HIGH for 4 minutes.
- Release the pressure.
- In a mason jar, combine the cream and flour and shake until well combined.
- Turn on Instant Pot back to Saute/Brown function and add the cream mixture to the soup.
- Stirring often, cook the soup until it has thickened, about 5-10 minutes.
- Stir in the cheese until melted.
- Serve topped with sliced green onions and additional cheese.
- Enjoy!
Nutrition
Calories: 910kcal | Carbohydrates: 33g | Protein: 15g | Fat: 81g | Saturated Fat: 31g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 32g | Trans Fat: 1g | Cholesterol: 127mg | Sodium: 1292mg | Potassium: 712mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3280IU | Vitamin C: 26mg | Calcium: 260mg | Iron: 2mg
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Wonderful flavor combo! This soup + a good loaf of bread = perfect fall/winter dinner.
Will definitely be making this again – and again!:)