Today is Homemade Soup Day!

Do you make a lot of homemade soup? It’s the perfect time for a hearty, warm soup.

I enjoy making soup — one-pot wonders. After some prep work, you can put everything in one pot and walk away.

Serving is almost as simple. Some bread, some salad, and the soup — easy peasy.

My son is rather picky so finding dishes that he appreciates can be difficult. The bacon puts this one over the top for him!

Chunky Bacon Potato Soup

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Prep Time 15

Course Soup

Cuisine American

Dutch Oven

Add bacon to a large Dutch oven or soup pot set over medium-high heat. Cook, stirring frequently, until crispy, approximately 3-4 minutes. Transfer bacon to a plate lined with paper towels and blot off excess grease. Set aside.
Carefully drain and discard all but 1 tablespoon of remaining bacon grease from pot.
Add red onion, celery, and carrots, and sauté until the vegetables soften and develop a bit of color, approximately 3-4 minutes.
Add ½ cup of chicken broth to pan and scrape up any brown bits from the bottom with a spatula. Add remaining broth, chicken, rosemary, thyme, bay leaves, and red potatoes. Season with salt and black pepper, to taste, and stir to combine.
Increase heat to high. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 15-20 minutes or until the chicken is cooked through and the potatoes are fork tender.
Remove from heat and discard bay leaves. Add chopped kale and cream cheese and stir until the kale is wilted and the cheese is melted, approximately 2-3 minutes. Taste and adjust seasonings, as desired, before serving. Enjoy!