Bacon Chicken Potato Soup–tender potatoes, carrots, and chicken simmered in a savory broth, then finished with Dijon, herbs, spinach, and a splash of half-and-half and crispy bacon for a cozy, creamy soup made easy in the Instant Pot or slow cooker.
Bacon Chicken Potato Soup
This is one of those soups you’ll want on repeat all fall and winter! We loved it! With the potatoes, bacon, spinach and chicken it just had all the good stuff. The Dijon and Worcestershire gave it a unique, delicious profile. You may want to make a double batch in a larger 6 or 8 quart cooker.
Ingredients/Substitution Ideas
- Thick Cut Bacon–or turkey bacon
- Onion
- Celery
- Chicken Broth–or water and Better Than Bouillon chicken base
- Carrots
- Russet Potatoes–or Yukon Gold potatoes, red
- Dijon Mustard–or stone-ground mustard
- Italian Seasoning–or dried basil and oregano
- Dried Chives–or sliced green onions
- Cayenne–or crushed red pepper flakes
- Worcestershire Sauce
- Chopped Cooked Chicken–or leftover turkey
- Chopped Spinach–or kale
- Half and Half–or milk with a splash of cream
- Parmesan Cheese–or Romano, for serving
Steps
Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move it to a paper towel lined plate. Set aside for later.
Add onion and celery into Instant Pot and saute for 4 minutes. Drain off any excess bacon grease.
Pour in the broth and scrape bottom of pot so that nothing is sticking.
Add in carrots, potatoes, dijon, Italian seasoning, dried chives, cayenne, Worcestershire sauce and chicken.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 5 minutes. Move valve to venting. Remove the lid.
Stir a cup of the hot broth into the half and half. Stir in the spinach and half and half.
Ladle into bowls and serve topped with parmesan cheese and bacon crumbles.
Notes/Tips
- Serve with crusty bread or cheddar biscuits.
- This recipe is gluten free.
- Add 1/2 cup corn or peas for extra color and sweetness.
- Use shredded rotisserie chicken to save time (my favorite shortcut).
- I used my 6 quart Instant Pot*. You can also make this in a 3, 4 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Bacon Chicken Potato Soup
- Prep Time: 20 minutes
- Cook Time: 3 minutes (plus 5-10 minute NPR)
- Total Time: 23 minutes
- Yield: 4–6 servings 1x
Description
Tender potatoes, carrots, and chicken simmered in a savory broth, then finished with Dijon, herbs, spinach, and a splash of half-and-half and crispy bacon for a cozy, creamy soup made easy in the Instant Pot or slow cooker.
Ingredients
- 4 thick bacon slices, chopped
- 1 small onion, diced
- 1 rib celery, diced
- 3 cups chicken broth
- 2 carrots, peeled and diced
- 16 oz Russet potatoes, peeled and cut into 1/2 inch cubes
- 2 Tbsp Dijon
- 1 tsp Italian seasoning
- 1 tsp dried chives
- 1/8 tsp cayenne
- 1 tsp Worcestershire sauce
- 3 cups chopped chicken
- 1 cup chopped spinach
- 1 cup half and half
- Parmesan cheese, for serving
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the bacon and cook until crispy. Use a slotted spoon to move it to a paper towel lined plate. Set aside for later.
- Add onion and celery into Instant Pot and saute for 4 minutes. Drain off any excess bacon grease.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in carrots, potatoes, dijon, Italian seasoning, dried chives, cayenne, Worcestershire sauce and chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set SOUP button to 3 minutes. When time is up let pot sit for 5 minutes. Move valve to venting. Remove the lid.
- Stir a cup of the hot broth into the half and half. Stir in the spinach and half and half.
- Ladle into bowls and serve topped with parmesan cheese and bacon crumbles.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the bacon and cook until crispy. Use a slotted spoon to move it to a paper towel lined plate. Set aside for later.
- Add onion and celery into pan and saute for 4 minutes. Transfer onions and celery to slow cooker.
- Stir in the broth, carrots, potatoes, dijon, Italian seasoning, dried chives, cayenne, Worcestershire sauce and chicken.
- Cover and cook on low for 4 hours.
- Stir a cup of the hot broth into the half and half. Stir in the spinach and half and half.
- Ladle into bowls and serve topped with parmesan cheese and bacon crumbles.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More soups with bacon…
Million Dollar Soup
A comforting Instant Pot soup with tender bites of chicken, pillowy gnocchi, crispy bacon, and creamy broth flavored with garlic, thyme, and a touch of fennel.
Ranchero Soup
An Instant Pot soup loaded with smoky bacon, tender pork stew meat, ranch-style beans, Rotel, pasta and corn for a flavorful Southwest-style dinner.
Amish Country Potato Soup
A creamy, comforting potato soup made with crispy bacon, tender potatoes, and evaporated milk, seasoned with Worcestershire sauce for a hearty, traditional Amish-style dish. Make it in the Instant Pot or slow cooker!
Instant Pot Chicken Bacon Chowder
This chowder is definitely a party in your mouth. With corn, chicken, bacon, cream cheese, potatoes, carrots, red bell pepper and more it’s chock full of tastiness. You’re going to be saying “let’s make this again next week” once you try it.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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