There are few comfort foods as satisfying as a warm, creamy bowl of chicken potato soup — especially when it’s finished with smoky, crispy bacon. Cream Chicken Potato Soup (With Bacon!) is everything you crave on a chilly evening: rich texture, deep flavor, soft potatoes, savory chicken, and the irresistible crunch of bacon sprinkled on top.

This recipe combines the heartiness of a chowder with the coziness of a classic chicken soup. The base is a silky, velvety cream broth that comes together with simple everyday ingredients. Tender chunks of potato simmer until buttery-soft, shredded chicken adds body, and bacon brings a smoky richness that ties everything together.

It’s the perfect cold-weather soup, but it’s also great for weeknights, potlucks, lunches, and meal prep. And even though it tastes restaurant-level creamy, this recipe is incredibly easy and cooks in a single pot.

Let’s break down why this soup is about to become one of your new go-to comfort meals.

Why This Soup Is So Good

1. Rich and Creamy Without Being Too Heavy

A blend of broth + cream creates the perfect texture — thick and velvety but not overly heavy.

2. Potatoes Thicken Naturally

As the potatoes cook, some break down and release starch, helping thicken the soup naturally.

3. Bacon for Real Flavor Depth

Bacon fat sautés the onions, garlic, and celery, creating an unmatched flavor foundation.

4. Chicken Makes It Satisfying

Shredded chicken adds heartiness and protein, turning this into a full meal.

5. One-Pot Simplicity

No complicated steps — everything happens right in your soup pot.

Ingredients

Soup Base

4 slices bacon, chopped
1 tbsp butter
1 onion, diced
2 cloves garlic, minced
2 stalks celery, diced

Chicken & Potatoes

3 cups potatoes, peeled and diced
2 cups cooked shredded chicken
4 cups chicken broth
1 cup heavy cream (or half-and-half)

Seasonings

1 tsp salt
½ tsp black pepper
½ tsp dried thyme
¼ tsp paprika

Finishing Touches

1 tbsp flour (optional, for thicker soup)
Fresh parsley, chopped
Extra bacon for topping

Instructions

Cook the bacon in a large pot until crispy. Remove and set aside.
Add butter to the pot with bacon drippings.
Sauté onion, garlic, and celery until softened and fragrant.
Sprinkle flour over the veggies and stir for 30 seconds (optional thicker base).
Add potatoes, chicken broth, salt, pepper, thyme, and paprika.
Simmer 15–20 minutes until potatoes are tender.
Stir in shredded chicken and simmer 5 minutes more.
Pour in cream and warm gently (do not boil once cream is added).
Stir in cooked bacon or reserve for topping.
Serve hot, topped with parsley and extra bacon.