Chicken Salad Chick Loaded Thick Potato Soup

Chicken Salad Chick Loaded Potato Soup is a rich, creamy bowl of comfort made with tender potatoes, savoury bacon, melted cheese, and a silky seasoned broth. It has a smooth texture with soft potato chunks throughout, finished with classic loaded potato toppings for extra flavour. This recipe is simple enough for beginners and comes together with everyday ingredients. Total time is around 45 minutes, making it perfect for a cosy lunch or family supper.

Ingredients

For the Soup Base

• 6 rashers bacon, chopped
• 1 tbsp butter
• 1 onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp plain flour
• 750ml chicken stock
• 250ml whole milk
• 250ml double cream

For the Potatoes

• 750g potatoes, peeled and diced
• 1 tsp salt
• 1/2 tsp black pepper

For the Topping

• 200g cheddar cheese, grated
• 3 spring onions, sliced
• Sour cream, to serve
• Reserved crispy bacon

How to Make Chicken Salad Chick Loaded Potato Soup Recipe

• Prepare the ingredients: Peel and dice the potatoes into even cubes. Chop the onion, garlic and bacon so everything is ready before cooking.
• Cook the bacon: Place a large saucepan over medium heat. Fry the bacon until crisp, then remove with a slotted spoon and set aside.
• Build the flavour base: Add butter to the pan. Stir in the onion and cook until soft, then add garlic and cook for 30 seconds.
• Make the thickener: Sprinkle in the flour and stir constantly for 1 minute to remove the raw flour taste.
• Cook the potatoes: Add chicken stock and diced potatoes. Bring to a gentle boil, then simmer for 15 to 20 minutes until the potatoes are tender.
• Create the creamy texture: Lightly mash some of the potatoes in the pan while leaving others whole for texture.
• Add milk and cheese: Reduce the heat. Stir in milk, cream and grated cheddar until smooth and melted.
• Finish and serve: Season with salt and pepper. Ladle into bowls and top with bacon, spring onions and sour cream.

Tips

How do I make the soup thicker?

Mash more of the cooked potatoes into the broth or simmer uncovered for a few extra minutes.

How do I stop the cheese from clumping?

Add the cheese gradually over low heat and stir constantly until melted.

Which potatoes work best?

Maris Piper or Russet potatoes give the creamiest finish and break down beautifully.

Can I make it lighter?

Use semi-skimmed milk and replace cream with extra milk for a lighter bowl.

Serving Suggestions

• Serve with warm crusty bread
• Add a side salad for lunch
• Top with extra cheddar and chives
• Pair with toasted sandwiches

Storage

Room Temperature

Do not leave the soup out for more than 2 hours.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the hob, stirring often.

Freezing

Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Stir well as dairy soups may separate slightly.

Nutrition

• Calories: 420 kcal
• Carbohydrates: 28g
• Protein: 16g
• Fat: 27g
• Saturated Fat: 14g
• Sodium: 880mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Chicken Salad Chick Loaded Potato Soup Recipe

Recipe by Milli RoseCourse: SoupCuisine: AmericanDifficulty: Easy

Servings

6

bowls

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Calories

420

kcal

45

minutes

Creamy loaded potato soup with tender potatoes, crispy bacon, cheddar cheese and a rich comforting broth inspired by Chicken Salad Chick.

Ingredients

• 6 rashers bacon, chopped

• 1 tbsp butter

• 1 onion, finely diced

• 2 garlic cloves, minced

• 750g potatoes, peeled and diced

• 750ml chicken stock

• 250ml whole milk

• 250ml double cream

• 2 tbsp plain flour

• 200g cheddar cheese, grated

• 1 tsp salt

• 1/2 tsp black pepper

• 3 spring onions, sliced

• Sour cream, for serving

Directions

• Cook chopped bacon in a large pot until crisp. Remove and set aside.
• Add butter, onion and garlic to the pot and cook until softened.
• Stir in flour and cook for 1 minute.
• Add potatoes and chicken stock. Simmer for 15 to 20 minutes until tender.
• Lightly mash some potatoes for a thicker texture.
• Pour in milk and cream, then stir well.
• Add cheddar cheese and stir until melted.
• Season with salt and pepper.
• Serve topped with bacon, spring onions and sour cream.

Notes

• Use starchy potatoes for the creamiest texture.
• Do not boil after adding dairy.
• Top each bowl just before serving for best texture.