# Introduction
Presenting the rich and indulgent Chicken Potato Soup enhanced with crispy bacon and a dollop of sour cream. This bowl of comfort is perfect to warm up on chilly nights or to enjoy as your next weekend meal. Its delicate blend of flavors and satisfying creaminess makes it a delightful culinary experience.
# Why Make This Recipe
This recipe presents an irresistible combination of flavors that is satisfying and soul-warming. It’s a one-pot meal that is not just delicious but also quite easy to prepare. Once you have all the ingredients in place, it is mostly about tossing everything in and waiting for the flavors to mingle and complement each other.
# How to make Chicken Potato Soup with Bacon and Sour Cream
To prepare this soup, you start by cooking strips of bacon until they become crispy. Next, sauté onions and garlic in the same pot used for the bacon to absorb its flavor. Add the chicken, potatoes, and broth and let it simmer. After the potatoes become tender, mix in cream, seasoning, and let it cook some more. Lastly, throw in some corn, let it cook for a while, then add the sour cream. Garnish with bacon and parsley before serving.
# Ingredients :
Follow the list below for the ingredients:
– 4 strips bacon, diced
– 1 tbsp olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 1/2 lbs chicken breast, cubed
– 3 medium potatoes, peeled and diced
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– 1 tsp dried thyme
– 1 1/2 cups frozen corn
– 1 cup sour cream
– 2 tbsp fresh parsley, chopped (for garnish)
# Directions :
– In a large pot, cook the diced bacon over medium heat until crispy. Remove and set aside.
– Add olive oil to the bacon fat in the pot. Sauté the onion and garlic until translucent.
– Add cubed chicken to the pot and cook until lightly browned on all sides.
– Stir in the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender.
– Stir in heavy cream, salt, pepper, and thyme. Let it simmer for an additional 10 minutes.
– Add frozen corn and simmer for another 5 minutes.
– Stir in the sour cream until fully incorporated.
– Serve hot, garnished with crispy bacon and fresh parsley.
# How to serve Chicken Potato Soup with Bacon and Sour Cream
Serve the Chicken Potato Soup hot, garnished with crispy bacon and fresh parsley. It pairs best with a slice of crusty bread. It’s best enjoyed as a main course but can also work well as a starter.
# How to store Chicken Potato Soup with Bacon and Sour Cream
You can store this soup in the refrigerator for up to 3 to 4 days. When ready to serve, heat it on the stovetop over medium heat, stirring occasionally, until hot. You may need to add a splash of broth or water to thin it if it thickens too much in the fridge.
# Tips To Make Chicken Potato Soup with Bacon and Sour Cream
For added flavor, you can cook the onions and garlic in the same pot in which you cooked bacon. Adding frozen corn towards the end of cook time so it retains its tenderness and sweet flavor.
# Variations (If Any)
You can replace chicken with turkey or tofu for a change of taste.
# FAQs
1. Can I use a different type of meat instead of chicken?
Yes, you can use turkey or tofu as a replacement.
2. Can this soup be made ahead of time?
Yes, you can prepare the soup, allow it to cool, and store it in the fridge for up to 3 to 4 days.
3. Can I freeze this soup for later use?
Yes, this soup freezes well. But, it’s best to add the cream only when reheating to prevent graininess from freezing and thawing.