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Chicken, Bacon and Potato Soup recipe

Chicken, Bacon and Potato Soup recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • Popular chicken
  • Easy chicken
  • Quick chicken

A deliciously creamy soup, which is perfect for the cold winter nights. Serve with fresh crusty bread.

73 people made this

IngredientsServes: 6

  • 6 rashers streaky bacon, diced
  • 4 spring onions, chopped
  • 1 onion, chopped
  • 415ml chicken stock
  • 2 large potatoes, diced
  • 650g frozen sweetcorn
  • 4 skinless, chicken breast fillets, cut into cubes
  • 3 tablespoons chopped fresh thyme
  • 500ml single cream
  • salt to taste
  • ground black pepper to taste

MethodPrep:10min ›Cook:35min ›Ready in:45min

  1. In a large pot, cook bacon until crisp. Remove bacon from the pan and set aside. Drain all but 3 tablespoons of the bacon fat from the pot.
  2. Saute the onions in the bacon fat. Add stock and the potatoes to the pot. Cover and simmer for 10 minutes.
  3. Add sweetcorn, chicken and thyme. Cover. Simmer until the chicken is cooked and the vegetables are tender, about 15 minutes.
  4. Stir in single cream into the soup and simmer for 2 minutes. Season with salt and pepper to taste. Ladle into bowls and sprinkle with the bacon an spring onions. Serve.

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Reviews & ratingsAverage global rating:(52)

Reviews in English (39)

by JanineJ

Quick, filling and very tasty. Wonderful for a stormy, rainy night. Dried thyme (2 tsp) also works well, as does adding a couple of chopped carrots for a little added color.-07 Mar 2001

by kherder330

this is a good recipe for a great chowder. My only suggestion is to add a good dash of sherry (or cooking sherry) at the end. It makes the whole soup taste rich and gives it a beautiful aroma!-23 Sep 2003


Slow Cooker Loaded Chicken Bacon Potato Soup

This creamy Slow Cooker Loaded Chicken Bacon Potato Soup is hearty enough to be the main course!

Hi all! I am so happy to share this soup with you today. I love baked potato soup! This time I added bacon and chicken into the mix to add more flavor and make it heartier.

This recipe starts with simple ingredients. I like to cook to the bacon before adding it to the soup, it get&rsquos the fat out and has a better texture that way. I let the soup cook for 8 hours before I add the cream cheese.

I think my favorite part of this soup is the toppings. Years ago on one of my first dates with my husband we went to a restaurant that served their potato soup with perfect rows of toppings like this. It&rsquos the little things like this in life that make me happy.


Ajiaco: Colombian Chicken and Potato Soup Recipe

All potatoes originated in the Andes, and Colombia has quite a selection of them, the best being the small, yellow, creamy, buttery papas Criollas. They're eaten deep fried, salt roasted, boiled, or—my wife's favorite method—cooked into ajiaco, a classic chicken and potato soup from the mountains around Bogotá.

Extraordinarily simple in execution (dump and boil), its appeal comes from the use of three different types of potatoes, ranging from starchy to waxy. As the soup simmers away, the starchy potatoes break down completely, thickening the soup to a luxuriously creamy consistency, while the papas criollas provide an earthy, buttery flavor. Waxy potatoes remain more intact, adding textural contrast. Guascas, a native mountain herb with an aroma somewhere in between bay leaf, catnip, and parlsey, adds a distinct flavor (you can just use bay leaves and parsley).

The soup is served along with a generous fixin's bar: shredded chicken breast, tangy sour cream for richness, capers that add a tang to cut through the rib-sticking broth, and an onion and cilantro-base aji (which is, by the way, good on everything). Large-kerneled, starchy South American corn (sometimes called Cuzco corn) is boiled along with the potatoes and eaten during the meal, as are slices of Avocado. Not the creamy Hass variety, but the more watery, refreshing Fuerte cultivar.

This is about as simple, delicious, and comforting as food gets.

Note: Papas Criollas are small, creamy yellow Colombian potatoes with a unique buttery flavor and texture. They can occasionally be found frozen in Latin markets. If unavailable, substitute small Yukon Golds or yellow fingerling potatoes, peeled and cut into 1-inch chunks. Guascas is a Colombian herb. It can be found in some Latin markets, or ordered online from amigofoods. If unavailable, replace with an extra 2 bay leaves (remove along with other bay leaves in step 2), plus 2 tablespoons of fresh chopped parsley leaves.


Loaded Baked Potato Soup Using Chicken Stock, Cream Cheese, And Sour Cream And Then Add Cheddar Cheese - LOADED BAKED POTATO SOUP - Elog Recipes

Loaded Baked Potato Soup Using Chicken Stock, Cream Cheese, And Sour Cream And Then Add Cheddar Cheese - LOADED BAKED POTATO SOUP - Elog Recipes. Stir in cheese and scallions until creamy. Microwave the baking potato for 7 to 8 minutes on high. If you like loading your baked potatoes will all those delish dairy ingredients, then you'll love this soup recipe, too! I knew i had to hide a vegetable in this soup to bulk it up without added calories. Classic loaded potato soup but in way less time.

Enjoy by topping each bowl then i checked my email and got your sweet comment. For soup that rivals cheesy baked potatoes, use sharp cheddar. These baked mashed potatoes are amazing and a sunday dinner favorite. I also opted against actually baking the potatoes. Add potato to soup adding use an immersion blender to integrate potato into soup.

Potato Leek Soup | LolaChef from lolachef.com Cheese x4, chicken stock 1 litre. What more could you want in a loaded potato soup? Cheddar cheese, frozen corn, garlic, frozen broccoli, vegetable stock and 4 more. Serve garnished with cooked bacon bits, green onions, shredded cheese, and sour cream. Loaded baked potato soup the title is totally misleading as there is no mention of baking the potato scrubbing and dicing and then use red potatoes (skin on) and substitute fat free plain greek yogurt for the sour cream. But that was the only substitute i did. I also opted against actually baking the potatoes. These baked mashed potatoes are amazing and a sunday dinner favorite.

This link is to an external site that may or may not meet.

I also opted against actually baking the potatoes. Cheddar cheese and sour cream are stirred in at the end, and increase the heat to high, add the broth or stock, scrape up any browned bits from the bottom of the pot, and bring to a boil. Evenly top individual servings with remaining this recipe for potato soup includes bacon, onion, ham, sour cream, cheddar cheese, green. Learn how to make my microwave potato soup loaded with delicious ingredients like bacon it's real food made in minutes, with potatoes, cheese, bacon, and anything you want to add for your own perfect loaded baked serve topped with sour cream and some more sprinkles of bacon and chives. Slow cooker loaded baked potato soupshannonandchrismoyer. All those carbs in a creamy broth. Loaded baked potato soup the title is totally misleading as there is no mention of baking the potato scrubbing and dicing and then use red potatoes (skin on) and substitute fat free plain greek yogurt for the sour cream. This easy loaded baked potato soup recipe is simple to make, thick, creamy, and hearty. Classic loaded potato soup but in way less time. If you like loading your baked potatoes will all those delish dairy ingredients, then you'll love this soup recipe, too! Most recipes for loaded potato soup also incorporated mashed baked potatoes, if they even actually use baked potatoes at all because a few use things like frozen. For baked potato soup, you can use just about any potato you would like. Stir in cream, cheese and chives.

Make this delicious classic with all the toppings in less than 15 minutes. Potato soup sounds like a punishment, potato soup? If you like loading your baked potatoes will all those delish dairy ingredients, then you'll love this soup recipe, too! Loaded baked potato soup the title is totally misleading as there is no mention of baking the potato scrubbing and dicing and then use red potatoes (skin on) and substitute fat free plain greek yogurt for the sour cream. Creamy, cheesy, fluffy, buttery and delicious can accurately sum up these baked sour cream, cheddar & chive mashed potatoes!

THE BEST POTATO SOUP! - INSPIRED RECIPE from 1.bp.blogspot.com Simmer until ready to serve. But this isn't grandmas boiled potatoes with some. Add potato to soup adding use an immersion blender to integrate potato into soup. Then add the potato into the soup mixture. Creamy, cheesy, fluffy, buttery and delicious can accurately sum up these baked sour cream, cheddar & chive mashed potatoes! Instant pot™ loaded baked potato souppillsbury.com. The chicken stock adds flavor, and the cream makes the broth creamy and more luxurious. Add to potatoes and broth mixture.

All those carbs in a creamy broth.

Pour in the chicken stock, milk and cream. Instant pot™ loaded baked potato souppillsbury.com. Cheddar cheese, frozen corn, garlic, frozen broccoli, vegetable stock and 4 more. Sharp cheddar cheese great value organic sharp cheddar cheese, 6 oz. Carefully remove from microwave using add cheese soup, chicken stock, and bacon pieces to a medium pan. Enjoy by topping each bowl then i checked my email and got your sweet comment. Classic loaded potato soup but in way less time. All your favorite baked potato toppings—bacon, cheddar, sour cream, green whisk constantly, until slightly thick, about 5 minutes, then add potatoes and season generously with salt and pepper. I like to add a 12 ounce beer to my soup because i feel scoop out the insides of cooled potatoes and break into small chunks. If i was eating bacon on view image. It makes me feel as warm and comforted as when i slip on my favorite grey wool socks. This link is to an external site that may or may not meet. This easy loaded baked potato soup recipe is simple to make, thick, creamy, and hearty.

Instant pot™ loaded baked potato souppillsbury.com. But that was the only substitute i did. All your favorite baked potato toppings—bacon, cheddar, sour cream, green whisk constantly, until slightly thick, about 5 minutes, then add potatoes and season generously with salt and pepper. But this isn't grandmas boiled potatoes with some. If i was eating bacon on view image.

Loaded Baked Potato Soup Using Chicken Stock, Cream Cheese . from www.bettycrocker.com Instant pot™ loaded baked potato souppillsbury.com. We prefer our potato soup thick and creamy, so we prefer using russet potatoes. Cheddar cheese and sour cream are stirred in at the end, and increase the heat to high, add the broth or stock, scrape up any browned bits from the bottom of the pot, and bring to a boil. Classic loaded potato soup but in way less time. I made this tonight and it was wonderful! These baked mashed potatoes are amazing and a sunday dinner favorite. Potato soup sounds like a punishment, potato soup? But that was the only substitute i did.

Instant pot™ loaded baked potato souppillsbury.com.

Creamy, cheesy, fluffy, buttery and delicious can accurately sum up these baked sour cream, cheddar & chive mashed potatoes! Who doesn't love a bowl of cream of potato soup? I knew i had to hide a vegetable in this soup to bulk it up without added calories. Add potato to soup adding use an immersion blender to integrate potato into soup. I had a bunch of baked potatoes left from a potato bar i hosted so this soup seemed like a great way to re purpose the. Serve topped with crumbled bacon and garnish with sour. All your favorite baked potato flavors are packed into this i used whole (3%) milk, some flour to thicken it, and then a bit of sour cream at the end for taste. With potatoes, sour cream, cheese and bacon, the challenge was how to make it light. When the soup thickens up, in goes potatoes. I recommend a good sharp cheddar cheese here greek yogurt or sour cream: Serve garnished with cooked bacon bits, green onions, shredded cheese, and sour cream. Cheddar cheese, frozen corn, garlic, frozen broccoli, vegetable stock and 4 more. I made this tonight and it was wonderful!

Creamy, cheesy, fluffy, buttery and delicious can accurately sum up these baked sour cream, cheddar & chive mashed potatoes! With potatoes, sour cream, cheese and bacon, the challenge was how to make it light. The chicken stock adds flavor, and the cream makes the broth creamy and more luxurious. Who doesn't love a bowl of cream of potato soup? Evenly top individual servings with remaining this recipe for potato soup includes bacon, onion, ham, sour cream, cheddar cheese, green.

Source: www.busylovinglife.com

Make this delicious classic with all the toppings in less than 15 minutes. Learn how to make my microwave potato soup loaded with delicious ingredients like bacon it's real food made in minutes, with potatoes, cheese, bacon, and anything you want to add for your own perfect loaded baked serve topped with sour cream and some more sprinkles of bacon and chives. Evenly top individual servings with remaining this recipe for potato soup includes bacon, onion, ham, sour cream, cheddar cheese, green. This dish is perfect for a cold night! Sharp cheddar cheese great value organic sharp cheddar cheese, 6 oz.

Shredded cheddar cheese, bacon, russet potatoes, cream cheese and 3 more. Classic loaded potato soup but in way less time. Enjoy by topping each bowl then i checked my email and got your sweet comment. This soup is made with mashed up baked potatoes, onion, celery, and stock, puréed and then topped with classic baked potato toppings like (this soup is also a great way to use up leftover baked potatoes.) red potatoes and yukon golds. For soup that rivals cheesy baked potatoes, use sharp cheddar.

Sharp cheddar cheese great value organic sharp cheddar cheese, 6 oz. Carefully remove from microwave using add cheese soup, chicken stock, and bacon pieces to a medium pan. We prefer our potato soup thick and creamy, so we prefer using russet potatoes. These baked mashed potatoes are amazing and a sunday dinner favorite. It totally has turned my night around.

Evenly top individual servings with remaining this recipe for potato soup includes bacon, onion, ham, sour cream, cheddar cheese, green. I used baking potatoes, skim milk, regular sour cream and 3 or 4 large cloves of garlic minced. For baked potato soup, you can use just about any potato you would like. The chicken stock adds flavor, and the cream makes the broth creamy and more luxurious. Potato soup sounds like a punishment, potato soup?

Source: thecouponproject.com

This link is to an external site that may or may not meet. Who doesn't love a bowl of cream of potato soup? We prefer our potato soup thick and creamy, so we prefer using russet potatoes. When the soup thickens up, in goes potatoes. Loaded baked potato soup the title is totally misleading as there is no mention of baking the potato scrubbing and dicing and then use red potatoes (skin on) and substitute fat free plain greek yogurt for the sour cream.

Top with cheese, green onions, and bacon. I used onion powder instead of minced onions and couldn't tell the difference. Pour in the chicken stock, milk and cream. This dish is perfect for a cold night! Mix in sour cream and cheese at the end.

But that was the only substitute i did. Serve garnished with cooked bacon bits, green onions, shredded cheese, and sour cream. What more could you want in a loaded potato soup? It makes me feel as warm and comforted as when i slip on my favorite grey wool socks. Add to potatoes and broth mixture.

Source: foodmeanderings.com

Stir in cheese and scallions until creamy. I knew i had to hide a vegetable in this soup to bulk it up without added calories. 4return the soup to the pot and place it over low heat. Slow cooker loaded baked potato soupshannonandchrismoyer. For baked potato soup, you can use just about any potato you would like.

Source: iowagirleats-iowagirleats.netdna-ssl.com

We also love stirring in gruyere (we use this when making mac and cheese), and.

Basically i made it bigger.

Source: amysfinerthings.com

This dish is perfect for a cold night!

Simmer until ready to serve.

Most recipes for loaded potato soup also incorporated mashed baked potatoes, if they even actually use baked potatoes at all because a few use things like frozen.

Bring to a simmer, stirring ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.

Source: kidsactivitiesblog.com

How do i make loaded potato soup?

Cheddar cheese and sour cream are stirred in at the end, and increase the heat to high, add the broth or stock, scrape up any browned bits from the bottom of the pot, and bring to a boil.

Cheese x4, chicken stock 1 litre.

Source: peaceloveandlowcarb.com

I like to add a 12 ounce beer to my soup because i feel scoop out the insides of cooled potatoes and break into small chunks.

I made this tonight and it was wonderful!

Source: www.busylovinglife.com

The phrase loaded potato soup refers to the soup being 'loaded' up with all the toppings you would find on a baked potato.

What more could you want in a loaded potato soup?

Source: www.bettycrocker.com

Stir in cheese and scallions until creamy.

Loaded baked potato soup the title is totally misleading as there is no mention of baking the potato scrubbing and dicing and then use red potatoes (skin on) and substitute fat free plain greek yogurt for the sour cream.

Source: www.myfridgefood.com

But this isn't grandmas boiled potatoes with some.

Source: www.whiterocksun.com

The phrase loaded potato soup refers to the soup being 'loaded' up with all the toppings you would find on a baked potato.

Source: foodmeanderings.com

Learn how to make my microwave potato soup loaded with delicious ingredients like bacon it's real food made in minutes, with potatoes, cheese, bacon, and anything you want to add for your own perfect loaded baked serve topped with sour cream and some more sprinkles of bacon and chives.

Source: sweetandsavorymeals.com

Wasn't sure about baking the potatoes then adding them but very happy with the result.

Source: static1.squarespace.com

Who doesn't love a bowl of cream of potato soup?

Bring to a simmer, stirring ladle soup into bowls and garnish with a dollop of sour cream and a few chopped green onions.

Enjoy by topping each bowl then i checked my email and got your sweet comment.

Source: kidsactivitiesblog.com

The chicken stock adds flavor, and the cream makes the broth creamy and more luxurious.

Classic loaded potato soup but in way less time.

This loaded baked potato soup is loaded with potatoes, bacon, corn, and cheese.


Instant Pot Chicken, Bacon, and Potato Soup

  • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli (adapted from Cooking Light)
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 Servings 1 x
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Description

Nothing beats a hearty bowl of homemade chicken soup. This one utilizes the Instant Pot for all day flavor in less than an hour!

Ingredients

  • 4 center-cut bacon slices, diced
  • 1 1/2 pounds boneless, skinless chicken thighs
  • 2 teaspoons 2 teaspoons salt-free garlic-and-herb seasoning blend (I used 1 1/2 teaspoons Penzeys Bavarian Seasoning + 1/2 teaspoon garlic powder)
  • 2 cups thinly sliced leeks (about 2 large)
  • 1 cup sliced carrot (about 2 large)
  • 1 cup sliced celery (about 2 large stalks)
  • 12 ounces baby potatoes
  • 4 cups unsalted chicken stock, divided
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 thyme sprigs
  • 2 cups coarsely chopped baby spinach

Instructions

  1. Set Instant Pot to “Sauté” and adjust to “Normal”. Once its hot, add bacon and cook until crisp, stirring occasionally. Remove bacon to a plate and set aside, reserving 1 teaspoon drippings in Instant Pot.
  2. Sprinkle chicken with seasoning blend. Add chicken to bacon drippings in Instant Pot and cook 8 minutes, browning on all sides. Transfer chicken to the plate with the bacon, reserving any drippings in the Instant Pot. Add leek, carrot, and celery to drippings and sauté 5 minutes. Stir in 1 cup stock, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Add chicken, bacon, potatoes, remaining 3 cups stock, salt, pepper, and thyme sprigs.
  3. Close the lid set it to high pressure for 20 minutes. Once the timer goes off, let the pressure release naturally for 10 minutes before manually releasing the remaining pressure and carefully opening the lid.
  4. Remove thyme sprigs and shred the chicken right in the Instant Pot. Add spinach, stirring until spinach wilts down into the soup.

Notes

Recipe adapted from Cooking Light – October 2016

Keywords: Instant Pot, easy soup, potato soup, cold weather dinner

Did you make this recipe?

Tag @bigflavors on Instagram and hashtag it #cookbigflavors

Note: This post includes affiliate links for items that I genuinely enjoy. Big Flavors will receive a tiny commission from purchases made through affiliate links on this site at no added cost to you. This allows us to cover site-related expenses and helps to keep us cooking up a storm!


What I love about this chicken potato soup recipe

Yes, let’s talk soup. This soup is dairy-free, gluten-free, low-fat and kid-friendly. The potatoes help thicken up the broth and makes it deliciously filling. Plus it comes together in about an hour and requires just 1 pot. My favorite thing about this recipe, other than it being fuss-free and super tasty, is that it’s a quintessential comfort food. It has that warm, comforting feeling that comes with a bowl of homemade chicken soup. For me, something that brings me back that feeling that can only be described as: HOME. Served alongside a salad and have a satisfying and healthy dinner.


Fully Loaded Chicken and Potato Bake

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This Fully Loaded Chicken Potato Bake recipe is a super easy casserole recipe that will please your family any night of the week. This delicious easy chicken casserole has it all! Creamy, hearty flavors come together for an unforgettable meal. Made with chicken, cream of chicken and mushroom soup, sour cream, Cheddar cheese, and diced potatoes, and then topped off with bacon bits and green onion, this delicious casserole recipe is like a deconstructed baked potato. No matter when you decide to bake this dish, it's sure to be a winner.

Ingredients

  • 3 cups chicken, cooked and cut into cubes
  • 1 (28-ounce) package frozen diced potatoes (hash browns) with onions and peppers, thawed
  • 1 (10-3/4-ounce) Cream of Chicken soup
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 1 cup shredded Mozzarella cheese
  • 1 / 2 cup milk
  • 1 / 2 teaspoon garlic powder
  • hot sauce to taste
  • salt and pepper to taste
  • Optional Toppings
  • bacon, cooked and crumbled
  • chives or green onions

For even more easy chicken dinner dishes, try these 14 Easy Chicken Casserole Recipes

Instructions

Preheat the oven to 375 degrees F. Spray a 13x9x2-inch baking dish with the cooking spray.

Add chicken and potatoes to a large bowl. Add cream of chicken soup, sour cream, 1/2 cup Cheddar and Mozzarella cheeses, milk, garlic powder, salt and pepper, and hot sauce. Stir well.

Spread the mixture into the baking dish and top with remaining 1/2 cups of Cheddar and Mozzarella.

Cover the dish with tin foil and bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish and bake for another 5 minutes.

Sprinkle with bacon and chives or green onion and let cool before serving.

Love potatoes and tater tots? Good, because we have a whole collection you'll want to try! Check out these 19 Easy Potato and Tater Tot Casserole Recipes

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Good recipe! But, rather than Frozen, try those Simply Potatoes! At my local Safeway store, they are stored next to the fresh eggs. They are Great! Saves a LOT of work, and you can get versions that have "some" vegie stuff (onions, peppers) in 'em but you can always chop up more vegies to add. Perfect! )

Although I prefer cutting up my own potatoes and veggies instead of using frozen. I can really appreciate a hearty meal that can be thrown together without dirtying up every dish in the house. I'm thinking maybe adding some cubed ham would be a flavorful surprise in this dish, as ham and chicken compliment each other very well.

A really good meal and perfect for the whole family. We used fresh garlic instead of powder and chicken stock instead of the can of soup because I don't like the taste of canned soup in casseroles. Oh and, because we follow a low carb diet, we used sweet potato. The crispy bacon and green sprinkled on top was a really tasty addition!

We are fast approaching that time of the year when time is of the essence. Out and about, shopping, attending holiday gatherings and having little time to prepare a home cooked meal. This recipe will serve me well on one of those busy days, no standing over the stove to prepare a good meal. Thanks.

Yummy! I love casserole dishes. They can pack a lot of flavor in on pan and most casseroles are very filling. During the holiday, I like to have a couple in the freezer so that I can pop them in the oven and have a quick meal when time is running short when out and about running errands. This sounds like one I need to put back for the occassion.

Hash browns are not a thing in Africa so we used sweet potatoes, an onion and a bell pepper. Also I do not like soup used as a sauce so we increased the sour cream quantity plus some yoghurt. The end result was a good meal that was suitable for the entire family and that we will definitely have again.

I really love the look of this chicken casserole. It is packed with flavor. I like the way you just throw all of the ingredients together and then you leave it in the oven to do the rest. This is my kind of cooking and my kind of recipe. Well done Annie! Thanks for sharing this.

Oh boy, potatoes with bacon are my favorite. I think my family would love this because they often are fans of a creamy potato and cheese recipe. I think they bacon and chives will be delicious on it. I especially like that there is a mixture of two cheeses because mozzarella adds such a goey texture which is just pure comfort. I'll be trying these out for sure! Great recipe!

Hash browns with peppers and onions in it used to be called Potatoes O'brien so you might see them labeled that in the grocery store. Very flavorful and very filling. Bacon on the top just makes it even yummier. I prefer using fresh chives. It makes a big pan and is great for leftovers.

whoa-this looks absolutely amazing! my family will not believe I found a recipe with so many of our favorites in it. it's like a deluxe chicken nacho platter with potatoes instead of tortilla chips. I can't wait to make it. It will be a huge hit, I'm sure.

Dont you just love anything with bacon in it? This recipe is a great excuse to indulge in my two favorite things chicken and bacon, match made in heaven. Bacon with its salty strong flavor and chicken mild and delicious. They complement each other and the cheese holds these two together.

This casserole is always a big crowd pleaser our family's Sunday gatherings. It is so simple to throw together, especially since you can use frozen thawed potatoes and you don't have to stand in your kitchen peeling and dicing for a long time. I cook an extra chicken in my rotisserie oven every week just so I can save time preparing weeknight meals, and this recipe makes great use of this.

This Fully Loaded Chicken and Potato Bake has just about all my most favorite flavors. The only one missing is chocolate but I can do a dessert for that.lol! Our whole family loves dishes like this and I particularly love them because it is all done in just one dish! In winter I would serve it with steamed or roasted veg and in summer we would have it with lovely fresh salad from the garden.

This recipe looks delicious! I love recipes with video instructions - even when the recipes are simple enough, it's inspiring to see the recipes come together! On this website I found a recipe for homemade cream soup mix, so I would probably use that instead of a can of soup and I would probably use fresh potatoes and just cook them and cube them. This sounds so good, I can't wait to try it!

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Leek and Potato Soup with Chicken, Bacon and Mushrooms

Rinse, dry and slice leeks. Peel and rinse potatoes, cut about 2 cm (approximately 3/4 inch) pieces. Clean mushrooms thoroughly and halve or quarter depending on size (or leave whole). Peel onion and garlic and dice finely. Heat 1 tablespoon of oil in a large saucepan and saute onion, garlic and potatoes for a few minutes. Add broth and simmer for about 10 minutes. Add leeks and simmer for another 10 minutes. Season with salt and pepper.

Heat 1 teaspoon of butter in a pan and saute mushrooms until brown. Remove mushrooms from the pan. Cut chicken into pieces and brown together with bacon in the same pan. Add more butter if needed.

Add mushrooms, chicken and bacon to the soup. Sprinkle wtih parsely and drizzle with Worcester sauce. Season to taste and serve.


Fully Loaded Chicken and Potato Casserole

With this easy casserole recipe, you can turn a bag of frozen hash browns into something truly amazing. Fully Loaded Chicken and Potato Casserole is a hash brown casserole with chicken, a delicious soup mixture, and cheddar cheese. The dish is topped off with crumbled bacon and green onion, so it looks and tastes absolutely irresistible. What's even better, with just 10 minutes of preparation time you have a complete dinner in the oven.

Cooking Method Casserole, Oven

Ingredients

  • Vegetable cooking spray
  • 1 (10-3/4-ounce) can Campbell's Condensed Cream of Chicken Soup
  • 1 cup sour cream
  • 2 cups shredded Cheddar cheese or Colby Jack cheese
  • 1 / 2 cup milk
  • 1 / 2 teaspoon garlic powder
  • 1 / 4 teaspoon ground black pepper
  • 1 (28-ounce) package frozen diced potatoes (hash browns) with onions and peppers, thawed
  • Salt
  • 3 cups chicken, cooked and shredded
  • 4 slices bacon, cooked and crumbled
  • 2 tablespoons fresh chives or green onion, chopped

Instructions

  1. Preheat the oven to 375 degrees F. Spray a 13x9x2-inch baking dish with the cooking spray.
  2. Stir the soup, sour cream, 1 cup cheese, milk, garlic powder and black pepper in a medium bowl.
  3. Spread the potatoes in the baking dish. Season the potatoes with the salt and additional black pepper. Top with the chicken. Spread the soup mixture over the chicken. Cover the baking dish.
  4. Bake for 40 minutes or until the potatoes are tender and the mixture is hot and bubbling. Uncover the baking dish. Sprinkle with the remaining cheese.
  5. Bake, uncovered, for 5 minutes or until the cheese is melted. Sprinkle with the bacon and chives before serving.
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Fully loaded chicken and potato casserole sounds amazing and looks like a real winter warmer comfort food after a long hard day at work or after a cold and wet walk with the dogs. I am wondering if I could use real garlic instead of garlic powder as I am allergic to it.

I do not like the taste of canned soup in dishes (SORRY CAMPBELL'S) so used chicken stock instead. Also we follow a low carb diet so used sweet potatoes instead of potatoes - plus hash browns are not a thing in South Africa. Aside from those 2 changes the dish was very yummy. The whole family loved it and we will DEFINITELY be having it again!

This sounds like an amazing dinner that has it all in one pan. It reminds me of a loaded baked potato for the whole family. Hash brown casseroles make great dinners and great leftovers. I don't think any of my hash brown casserole recipes have chicken in them, so I am anxious to try this one!

This recipe look so yummy! I like that it uses easy and convenient ingredients but is also a tasty and nutritious home cooked meal! I'd like to try using pre-cooked cubed potatoes instead of the frozen hashbrowns. I bet you could substitute any type of cheese too. These types of recipes often taste even better the next day so this would be great to prepare on a weekend and have ready in the fridge or freezer for a delicious weeknight meal!

This took me a little longer because I made the potatoes myself. I grow my own and have my own peppers and onions so why buy? That and I greased the pan instead of using spray. I don't like all the chemical stuff in cans. It's tasty. Chicken, cheese, and bacon are the trifecta for me when it comes to food. I may have added a little more bacon.

I always get excited when I see a recipe that include potatoes and cheese in the ingredients. Whether it's a salad, casserole, or a baked recipe, it doesn't matter as long as there's potatoes and cheese. I'm okay. This Fully Loaded Chicken and Potato Bake recipe is for me easy to make as the ingredients are readily available where I live and the preparation is short and easy. And the potatoes used are hash browns which is easy to obtain in the grocery store you don't have to peel and process the potatoes. The bacon bits topping makes this more appealing as bacon is one of my family's favorite breakfast food. This recipe will be a hit with my family which is perfect for lunch or dinner at anytime of the year.

This was delicious. I will make again. I wan to share!!

This was delish! Will make again.

Made this for a church pot luck. Everyone raved about it wanted the recipe. Nothing left in the dish and we have some pretty good cooks. Will make this for my family and maybe sub. ham after Easter in place of the chicken. You have to make this dish everyone.

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Chicken and Potato Chowder

Yield: 6 servings

prep time: 15 minutes

cook time: 25 minutes

total time: 40 minutes

Just like mom’s comforting chicken noodle soup, but it’s even creamier and loaded with cheesy goodness!

Ingredients:

  • 1/4 cup unsalted butter
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups milk, or more, as needed
  • 2 russet potatoes, peeled and cubed
  • 2 cups diced cooked chicken breast
  • 1 1/2 cups shredded sharp cheddar cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  2. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
  3. Bring to a boil reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
  4. Serve immediately, garnished with parsley, if desired.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.


This was good. I'd make it again.

Mspru2 is absolutely correct. The cream should be gently warmed and added to the bowl upon serving or stirred in at the last minute. If the soup is brought to a boil that includes the cream, the cream will separate, curdle and the creamy texture will be completely lost, Dairy should never be brought to as boil in any soup or sauce.

It's wonderful! I added cooked bacon and a teaspoon on cyanne pepper. I used organic vegetable broth rather than chicken broth. Would highly recommend this recipe.

Wonderful! I halved the onions and doubled the recipie (so only used 18 total when doubled) and it was loved by all!

This was a big hit in my house. I did make a few changes because I used the ingredients I had on hand. I used Yukon potatoes, 1/2 a med. red onion, 2 lg. carrots, 3 cloves garlic. Next time I make this, I'll do the same with more garlic (by request) and take the advise of several other reviews of pureeing several potatoes to add back into the soup and thicken it.

Like Mspru2's suggestions. One other suggestion would be to take 1/3 to 1/2 of the soup when near complete, puree' in blender and re-add to soup leaving delicious bite size chunks of potatoes and scallions intact. Also, using a variety of potatoes such as Yukon Golds, Russets and New Potatoes will add both color and flavor layering to this soup.

I made this yesterday & the flavor was good but the process took much longer than noted in the recipe and the scallion tops were then overcooked. I think if you use at least one russet potato the texture will be better. I would wait til the end to add the cream since it curdled with the long simmering time. I had to simmer for close to 1 hr to get the potatoes tender once they were soft I smashed them to make the consistency more creamy. I added a little cayenne to up the flavor. I will make this again but will make the modifications for better flavor & texture.