Chicken and Bacon Potato Soup

For when your Memorial Day does not include nice grilling weather…




5 large russet potatoes, peeled and sliced
Chicken broth, for cooking potatoes
4 cloves garlic, minced
1 large sweet onion, roughly chopped
8 oz raw turkey bacon, chopped
2 lbs boneless, skinless chicken breasts or tenderloins, chopped into bite-sized pieces
1 cup half and half
3 Tbsp corn or tapioca starch
2 Tbsp honey
1 Tbsp sriracha sauce (optional)
Whole milk, to reach desired consistency (you can try lower fat)
Salt to taste. You may not need it if you salt brine the chicken before cooking!

Recommended seasoning blend:

1 tsp black pepper
1 tsp smoked paprika
1 tsp dried rosemary
1/2 tsp dried thyme
1/2 tsp onion powder


If desired, start brining the raw chicken pieces first. Meanwhile, cover sliced potatoes with chicken broth, and boil until nearly mushy.

Add the bacon, garlic, and onion to a giant skillet, and saute until browning and fragrant. Add the chicken, and stir occasionally until cooked through. (Yeah….I tend to crowd the pan here…)

Thoroughly drain the potatoes, and combine with the chicken mixture in a large pot or slow cooker.

Whisk together the half and half, starch, and seasoning blend. Pour over the chicken and potato mixture, then stir in the honey and sriracha.

While stirring, slowly pour in milk until a desired consistency is reached. Add additional salt or seasonings as desired.

Heat thoroughly on the stove or in the slow cooker, and serve with bread, biscuits, or just the bowl!




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