Creamy Bacon, Chicken and Potato Soup (Hearty Family Batch Cook)

If you’re looking for a comforting, budget-friendly family dinner that feels indulgent but is made from simple ingredients, this Creamy Bacon, Chicken and Potato Soup is exactly that.

It’s rich, filling, and perfect for feeding a large family — especially when you want something warming that stretches beautifully across a weekend. Using everyday staples like white potatoes, leeks, bacon and chicken, this soup is both practical and deeply satisfying.

It’s one of those dependable recipes that feels cosy without being complicated.

Why You’ll Love This Soup

• Uses affordable pantry staples

• Perfect for batch cooking

• Feeds a large family generously

• Creamy without needing flour

• Freezer-friendly

• Comforting and hearty

The secret to the creamy texture? Blending the potatoes directly into the broth before adding the cream. It thickens naturally and gives that velvety finish without extra fuss.

Ingredients

• Approx. 1.5kg white potatoes, skins on, diced

• 3 leeks, finely diced

• 1 small onion, finely diced

• 3 garlic cloves, crushed and finely diced

• 3–4 chicken breasts or thighs, cooked and shredded (reserve pan juices)

• 250g bacon, diced

• 1 litre water or chicken/vegetable stock

• 1 cup cream

• 3 large pinches sea salt

• 3 large pinches cracked black pepper

• 1 tablespoon fresh thyme leaves

• 1 tablespoon butter

• A generous glug of olive oil

Method

1. Cook the Chicken

In a large frying pan, cook the chicken breasts or thighs until fully cooked through. Set aside to cool slightly, then shred using two forks.

Keep all the pan juices — they add wonderful flavour to the soup.

2. Build the Base

In a large saucepan, heat the butter and olive oil over medium heat.

Add the onion, leeks, garlic, and diced bacon. Season with the sea salt, cracked black pepper, and fresh thyme.

Sauté gently, stirring occasionally, until softened and fragrant. The leeks should be tender and the bacon lightly cooked.

3. Add the Potatoes

Stir in the diced potatoes and coat them well in the flavours from the pan.

Pour in 1 litre of water or stock, along with the reserved chicken juices. Stir and bring to a gentle boil.

Reduce to a simmer and cook until the potatoes are soft and tender.

4. Blend for Creaminess

Using an immersion blender, carefully blend the soup until mostly smooth.

Leaving a little texture gives it a rustic, hearty feel.

This step naturally thickens the soup and creates that creamy consistency.

5. Finish the Soup

Stir in the cream and the shredded chicken.

Mix thoroughly and allow it to gently heat through. Taste and adjust seasoning if needed.

Remove from heat and serve warm.

Serving Suggestions

• Crusty bread or a simple baguette

• Extra cracked black pepper on top

• A sprinkle of fresh thyme

Storage & Batch Cooking Tips

This soup stores beautifully in the fridge for 3–4 days and reheats gently on the stove. It also freezes well — just add a splash of water or stock when reheating if needed.

Perfect for cooking ahead so weekend meals feel effortless and relaxed.