On a weeknight, you want a creamy chicken soup recipe with potatoes and bacon that is simple to prepare, healthful,
and so delicious that the family will be wiping the bottoms of their bowls with a slice of bread to get the last drops.
This recipe is ideal for a weekday chicken meal or a fall soup to keep you warm on a cold night.
To make it a little healthier, we omitted the cream or half-and-half and instead used whole milk and plenty of vegetables,
which give this simple supper both body and taste. If you want to make chicken potato soup without milk,
you can use your favorite milk alternative, such as oat or soy — however we like coconut. Cooking the leeks in olive oil makes it completely dairy-free.
Leftover rotisserie chicken shortens the cooking time and makes this a one-pot dish, but if you already have boneless chicken in the fridge,
simply salt and sear it in the bottom of the pot in a little oil, then let it cool and shred before continue. Made too much? This dish can easily be stored in the fridge for 3-4 days or frozen for up to 4 months.