Cooking Wright

Chicken Bacon Potato Soup


4 centers cut bacon slices, diced (I often substitute chopped kielbasa)
1 .5 lb rotisserie chicken
2 tsp salt free garlic and her seasoning blend (eg Mrs Dash)
2 cs thinly sliced leek (from 2 large leeks)
1 c sliced carrot (from 2 large carrots)
1 c sliced celery (from 2 large stalks)
4 cs unsalted chicken stock (such as swanson) divided
3/4 tsp kosher salt
1/2 tsp freshly ground black pepper
5 thymes sprigs
12 oz baby potatoes
2 cs coarsely chopped baby spinach


1. Cook bacon in a large skillet over medium-high until crisp. Remove bacon from pan, reserving 1 tsp drippings in pan. Set bacon aside. (If using kielbasa, i cook this in my soup pot and leave all the drippings in the pan)
2. Add leek, carrot, and celery to drippings in pan; sauté 5 minutes. Stir in 1 cup stock, scraping pan to loosen browned bits. Add leek mixture, bacon, remaining 3 cups stock, salt, pepper, and thyme sprigs to soup pot. Cover and cook until veggies are close to soft, usually 20-30 min. Add potatoes, cover and cook until potatoes are tender.
3. Add chicken and cook until heated through. Add spinach, stirring until spinach wilts

serves 6

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