• 8 slices bacon, diced
• 1 white onion, chopped
• 2 cloves garlic, minced
• 3 russet potatoes, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups Essential Everyday Chicken Stock
• 1 Dierbergs Kitchen Colossal Rotisserie Chicken Breast, shredded
• 1/2 cup Essential Everyday Heavy Cream
• 2 tablespoons flour
• Fresh thyme, for serving
• Dierbergs Bakehouse Baguette, for serving

Cook bacon in a large stockpot or Dutch oven over medium heat until crisp. Remove bacon from pot and set aside.

 

Add white onion to the pot and cook for 5 minutes, until softened. Add garlic and cook for 1 minute.

 

Add russet potatoes, thyme, rosemary, salt, black pepper, and chicken stock to the pot. Stir, cover, and bring to a simmer. Simmer for 25 minutes, until potatoes are tender.

 

Add shredded D Kitchen Colossal Chicken to the pot. Stir well.

 

Combine heavy cream and flour in a small bowl. Whisk well until combined. Slowly add mixture to the pot, stirring well. Stir until the soup is thickened, about 5 minutes.

 

Top with bacon and fresh thyme and serve with a Dierbergs Bakehouse Baguette.

 

Makes 8 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes