Here's exactly what you want on a weeknight: a creamy chicken soup recipe with potatoes and bacon that's easy to make, healthy, and so yummy that you can be sure the family will be wiping the bottoms of their bowls out with a crust of bread to get the last drops. Whether you're looking for a good weeknight chicken dinner or simply a fall soup to warm you on a cold night, this recipe is it.
To make it a little healthier, we skipped the cream or half-and-half and called for whole milk and plenty of veggies, which give this easy dinner both body and flavor. If you're looking for a chicken potato soup without milk, you can swap in your favorite milk alternative, such as oat or soy — though we recommend coconut. Cooking the leeks in olive oil will make it entirely dairy free.
Leftover rotisserie chicken cuts down on cooking time and turns this into a one-pot meal, but if you already have boneless chicken in the fridge, you can simply salt and sear them in the bottom of the pot in a little oil, then let them cool and shred them before proceeding. Made too much? This recipe will easily keep in the fridge for 3-4 days, or up to 4 months in the freezer.
Made this recipe? Tell us what you think in the comments below!
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