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Chicken Bacon Potato Soup
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5 from 1 vote

Chicken Bacon Potato Soup

A hearty and delicious creamy soup made on the stovetop, in the Instant Pot, or in the slow cooker, filled with bacon, hash browns, and chicken is perfect for a chilly fall or winter night!
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Course, Soup
Cuisine: American
Servings: 8 servings
Calories: 910kcal

Ingredients

  • 7 slices bacon chopped
  • 1 white onion diced
  • 2 carrots diced
  • 3 cloves garlic minced
  • 1 teaspoon salt
  • ½ teaspoon 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 tablespoon flour
  • 2 cups shredded cheddar cheese plus more for topping
  • diced green onions for topping

Instructions

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.
  • When there are 30 minutes remaining, add the flour and cream to a mason jar, 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!

Instant Pot

  • Turn the 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!

Stovetop Version

  • Add the bacon to a large dutch oven or soup pot, and cook over medium heat until crispy.
  • Remove the bacon from the pan, leaving the grease.
  • Add the onions and carrot and cook until softened, about 5-7 minutes.
  • Add the garlic and cook 1 more minute.
  • Add the salt, black pepper, chicken, hash browns, and broth and stir well to combine.
  • Bring to a boil and then reduce the heat to medium low and simmer for 20-25 minutes, until the chicken is cooked through.
  • Remove the chicken and shred with two forks or chop into bite-sized pieces.
  • Return the chicken to the soup pot.
  • Add the flour and cream to a mason jar and shake until combined, or stir together in a bowl.
  • Add the cream mixture to the soup and simmer for another 10 minutes.
  • Add the cream and stir until melted.
  • Serve topped with chopped green onions and enjoy!

Notes

Store leftovers in an airtight container in the refrigerator up to 3 days. 
Freeze in an airtight container or freezer bag for up to 3 months. To thaw, let it thaw overnight in the refrigerator and then reheat on the stovetop or in the microwave.

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