Chicken and Potato Soup: Recipes Worth Cooking

There’s nothing quite like comfort food, and this chicken and potato soup is like a giant blanket being wrapped around you.

Including chunky vegetables and salty bacon, this soup almost crosses the line into a stew with its chunkiness.

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Important: This recipe uses a combination of pan searing and slow cooker:


  • 4 Bacon Rashers (Roughly diced)
  • 4 Chicken Thighs (Boneless)
  • 1-2 tsp Garlic and Herb blend (Shop brought)
  • 2 cups of Leeks (Finely chopped)
  • 1/2 cup of Carrots (Roughly chopped)
  • 1/4 cup of Celery (Roughly chopped)
  • 2 cups of Chicken Stock (Unsalted)
  • 2-3 sprigs of Thyme
  • 8-12 Baby Potatoes (Whole)
  • 1-2 cups of Baby Spinach
Chicken and Potato Soup

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Cooking Steps

  1. Over medium heat, add cooking oil and bacon to a frying pan. Cook until golden brown.
  2. Season the chicken thighs with garlic and herb blend.
  3. Then cook in the frying pan for 8-minutes, or until seared. Remove from the pan when done.
  4. Add the leeks, carrots, and celery. Saute for 5 minutes.
  5. Add 1/2 cup of chicken stock to the pan and cook for a further 5 minutes.
  6. In a slow cooker layer your seared chicken thighs, sauteed vegetables, cooked bacon, and add the remaining chicken stock.
  7. Season with salt and black pepper. thyme, and cook on medium for 2 hours.
  8. Add whole baby potatoes and cook for a further 2 hours.
  9. Remove the thyme and chicken. Then shred the chicken and return it to the slow cooker.
  10. Add the baby spinach and continue to cook until it wilts. Serve when done.

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