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 mins
Cook Time8 hours hrs
Total Time8 hours hrs 15 minutes mins
Course: Main Course, Soup
Cuisine: American
Servings: 8 servings
Calories: 910kcal
- 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
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!
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.
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