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When it comes to comfort food, few dishes can rival the warm embrace of a hearty soup. Creamy Chicken Bacon Potato Soup is a delightful blend of savory ingredients that come together to create a dish that is as delicious as it is satisfying. This soup is the perfect antidote to chilly evenings, providing warmth and nourishment that fills both the stomach and the soul. With each spoonful, you can savor the rich flavors of crispy bacon, tender chicken, and creamy potatoes, all combined in a luscious broth that will have you coming back for seconds.

Chicken Bacon Potato Soup

Warm up with a bowl of Creamy Chicken Bacon Potato Soup, the ultimate comfort food that promises rich flavors and satisfying textures. This delicious blend of crispy bacon, tender chicken, creamy potatoes, and indulgent cheese creates a cozy meal perfect for any chilly evening. Discover our easy-to-follow recipe, packed with tips to elevate your soup-making skills. Click through to explore the full recipe and bring this heartwarming dish to your table tonight!
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Ingredients
  

4 slices of bacon, chopped

1 pound (450g) boneless, skinless chicken breasts, diced

1 medium onion, diced

2 garlic cloves, minced

4 medium-sized potatoes, peeled and diced

4 cups chicken broth

1 cup heavy cream

1 cup frozen corn

1 cup shredded cheddar cheese

1 teaspoon dried thyme

1 teaspoon paprika

Salt and pepper to taste

2 tablespoons chopped fresh parsley (for garnish)

Instructions
 

In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.

    Add the diced chicken to the pot and cook until no longer pink, about 5-7 minutes. Remove and set aside with the bacon.

      In the same pot, add the diced onion and minced garlic. Sauté until the onion is translucent, about 3-4 minutes.

        Stir in the diced potatoes, chicken broth, dried thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 15-20 minutes or until the potatoes are tender.

          Add the frozen corn and cooked chicken back to the pot. Stir in the heavy cream and let it simmer for an additional 5 minutes, allowing the soup to thicken slightly.

            Remove the pot from heat and stir in the shredded cheddar cheese until melted and creamy.

              Serve hot, garnished with the crispy bacon pieces and chopped fresh parsley.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4-6

                  - Presentation Tips: Ladle the soup into bowls and sprinkle with extra cheddar cheese and fresh parsley for a vibrant finish. Serve with crusty bread for dipping.