I made a delicious and hearty soup for Paula and I tonight. It was a recipe for a hearty Chicken, Bacon and Potato Soup that I found in  one of last fall’s Cooking Light magazines. It uses chicken and potatoes and bacon and spinach (although I used kale and it was really good) and a bunch of other fresh vegetables. This soup has a lot of ingredients and all of the time to make the recipe goes into prepping those ingredients. When everything is finally mixed together, you can walk away and just let everything cook until it is time for dinner.

If you are looking for a tasty soup to make for yourselves, you might want to try this one. It makes a lot of soup so Paula and I were able to enjoy it twice. I froze the leftover soup and we will probably have it next week.

Here are the ingredients if you want to try to make it – and it is really easy to make so I encourage  you to do so…


  • 3 bacon slices, diced
  • 1 1/2 pounds boneless chicken thighs, cut into bite size pieces
  • 2 teaspoons salt-free garlic-and-herb seasoning blend (such as Mrs. Dash)
  • 2 cups thinly sliced leek
  • 2 large sliced carrot
  • 2 sliced celery stalks
  • 4 cups chicken broth or stock
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 5 thyme sprigs or 1 tablespoon of dry thyme
  • 12 ounces baby potatoes
  • 2 cups coarsely chopped baby spinach

Cook the bacon in a large skillet over medium-high until crisp. Remove the bacon from the pan and reserve 1 teaspoon of the drippings in the pan. Set bacon aside.



Sprinkle the chicken with the seasoning blend. Add the chicken to the bacon drippings in pan and cook for 8 minutes, browning on the chicken on all sides. Transfer the chicken using a slotted spoon to a slow cooker, reserving any drippings in the pan. Add the leek, carrot, and celery to the pan and sauté for 5 minutes. Stir in 1 cup of the chicken broth and scrape the pan to loosen any browned bits.

Add the leek-carrot-celery mixture along with the bacon and 3 cups of broth, salt, pepper, and thyme or thyme sprigs to the slow cooker. Cover and cook on LOW for 2 hours.

After 2 hours, add the potatoes. Cover again and continue cooking on LOW for 2 more hours or until potatoes are tender. At this time, discard the thyme sprigs.

Add the spinach, stirring until spinach wilts. Serve and enjoy!

This soup can be made after lunch and it will be ready by dinner. By using the slow cooker, you don’t have to watch the pot. Just set a timer for two hours to remember to put in the potatoes and then set it again for two more hours so you know when to add the spinach so it will be ready to enjoy!