Creamy Chicken, Bacon, and Potato Soup

**Ingredients:**<br><br>- 6 Baked Potatoes, Diced<br>- 1 lb Bacon, Sliced<br>- 8 oz Chicken Breast, Shredded<br>- 2 cups Chicken Broth<br>- 1 cup Heavy Cream<br>- 1 tsp Onion Powder<br>- 1 tsp Garlic Powder<br>- 2 tsp Salt<br>- 1 tsp Black Pepper<br>- 1 tsp Paprika<br>- 1 cup Shredded Cheddar Cheese (optional)<br><br>**Instructions:**<br><br>1. Preheat the oven to 400°F (200°C).<br>2. Line a baking sheet with parchment paper or a silicone baking mat.<br>3. Place the diced potatoes on the lined baking sheet.<br>4. Bake the potatoes for 25-30 minutes, or until tender.<br>5. In a large pot over medium heat, cook the sliced bacon until crispy.<br>6. Remove the bacon from the pot with a slotted spoon and set aside.<br>7. Add the shredded chicken breast to the pot and cook until browned.<br>8. Add the chicken broth, heavy cream, onion powder, garlic powder, salt, black pepper, and paprika to the pot.<br>9. Stir in the baked diced potatoes and cooked bacon.<br>10. Bring the mixture to a simmer and let cook for 10 minutes.<br>11. Use an immersion blender to puree the soup until smooth.<br>12. Taste and adjust the seasoning as needed.<br>13. Serve the creamy potato soup hot, topped with shredded cheddar cheese if desired.<br><br>**Tips & Variations:**<br><br>* For a creamier soup, add more heavy cream or substitute with half-and-half or whole milk.<br>* Add diced bell peppers, carrots, or celery for extra flavor and nutrients.<br>* Use different seasonings like dried thyme, rosemary, or oregano to give the soup a unique flavor.<br>* Serve the soup with crusty bread or crackers for a comforting meal.<br><br>**Meal Prep Ideas:**<br><br>* Divide the soup into individual portions and refrigerate or freeze for up to 3 days.<br>* Pack the soup in a thermos or microwave-safe container for a quick lunch.<br>* Serve the soup with a side salad or roasted vegetables for a balanced meal.