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soup essentials: the ultimate potato soup

Recipe by
Andy Anderson !
Wichita, KS

To be honest with you, this recipe began life as a humble potato soup. After working out the ingredients I wanted to use, I thought that it would benefit from triad of cheeses… then it needed bacon… And finally I decided to throw in some sautéed chicken. I did not want to confuse this recipe with too many spices, so in the end, I stuck with salt and pepper. DANG is it good. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For soup essentials: the ultimate potato soup

  • 4 slice
    slab bacon, diced
  • 1 lg
    chicken breast, boneless, skinless, about 1 pound
  • 1 stalk
    celery, diced 
  • 1/2 md
    yellow onion, diced 
  • 1 lb
    golden potatoes, diced
  • 3 c
    chicken stock, not broth
  • 1 c
    whole milk
  • 3 Tbsp
    flour, all-purpose variety
  • 1/2 c
    heavy cream 
  • 1/2 c
    cheddar cheese, freshly shredded
  • 1/2 c
    pepper jack cheese, freshly shredded
  • 1/4 c
    cream cheese, softened
  • salt, kosher variety, to taste
  • black pepper, freshly ground, to taste

How To Make soup essentials: the ultimate potato soup

  • 1
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Add the diced bacon, to a skillet over medium to medium-low heat.
  • 4
    Cook the bacon slowly until its renders it fat, and begins to crisp, about 10 – 14 minutes.
  • 5
    While the bacon is cooking, add some salt and pepper to the chicken.
  • 6
    Remove the bacon from the pan, drain on paper towels, and reserve.
  • 7
    Add the chicken to the pan with the bacon fat.
  • 8
    Cook until no longer pink, about 5 – 7 minutes per side.Then remove from the skillet, allow to cool, and dice into bite-sized pieces.
  • 9
    Add the celery and onions to the pan.
  • 10
    Cook until the onions turn translucent, and begin to soften, about 3 – 5 minutes.
  • 11
    Add the potatoes.
  • 12
    Simmer, stirring occasionally, for 5 minutes.
  • 13
    Add the milk, and chicken stock, and then stir to combine.
  • 14
    Whisk the flour into the cream, and add to the skillet.
  • 15
    Add the three cheeses, then slowly stir and combine until the mixture begins to thicken, about 4 – 6 minutes.
  • 16
    Return the reserved chicken to the skillet.
  • 17
    Stir until the chicken is warmed through, about 2 – 3 minutes.
  • 18
    Chef's Note: Season with salt and pepper, to taste.
  • 19
  • 20
    Serve with the reserved bacon sprinkled on top, and maybe a few oyster crackers. Enjoy.
  • 21
    Keep the faith, and keep cooking.

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