Creamy Chicken Potato Soup is everything you love about a cozy bowl of comfort food—tender chicken, hearty russet potatoes, savory bacon, and wholesome vegetables simmered in a rich, creamy broth. Finished with your favorite loaded baked potato toppings, every spoonful is warm, satisfying, and packed with homemade flavor.
The secret to this recipe is building layers of flavor from the very beginning. Crispy bacon creates a savory foundation, a simple homemade roux gives the soup its velvety texture, and Better Than Bouillon adds rich, slow-simmered chicken flavor that makes this soup taste like it’s been cooking all day.
If you’re looking for a lighter, broth-based version, be sure to try my Chicken Potato Soup. If creamy comfort food is your favorite, you’ll also love my Chicken Gnocchi Soup and Chicken Florentine Soup. Or browse my full Chicken Soup Collection for even more cozy homemade favorites.
Let’s make this creamy comfort food!
What kind of potatoes work best?
I recommend russet potatoes for this recipe. Their high starch content helps create the rich, creamy texture that makes this soup so comforting, while the potato cubes become perfectly tender as they simmer. Yukon Gold potatoes are another great choice if you prefer a slightly firmer texture and naturally buttery flavor.
✨ Before You Begin
✨ Cook the bacon until it’s crispy. Not only does it make the perfect topping, but the bacon drippings create a rich, savory base that gives the soup incredible flavor.
✨ Cut the potatoes into evenly sized cubes. This helps them cook at the same rate so every bite is perfectly tender.
✨ Whisk the broth into the roux gradually. Adding the broth a little at a time while whisking keeps the soup silky smooth and prevents lumps.
✨ Use room-temperature broth if possible. It blends more easily into the roux, creating a creamier, smoother soup.
✨ Keep the soup at a gentle simmer after adding the cream. Avoid a hard boil so the cream stays silky and the potatoes hold their shape.
Creamy Chicken Potato Soup Ingredients
Bacon: Crispy bacon adds incredible smoky flavor to the soup and makes the perfect crunchy topping. If you prefer, you can substitute turkey bacon, though you may need a little oil to cook it.
Chicken: You’ll need about 3 cooked chicken breasts, cut into bite-sized pieces. Rotisserie chicken, leftover chicken, or cooked chicken thighs all work beautifully.
Russet Potatoes: Russet potatoes are my favorite because their starch helps create a rich, creamy broth while the potatoes become perfectly tender as they cook. Yukon Gold potatoes are another great option if you prefer a slightly firmer texture.
Vegetables: Onion, carrots, celery, and garlic create the classic flavor base that gives this soup its homemade taste.
Chicken Broth: I recommend low-sodium chicken broth so you can control the seasoning as the soup simmers.
Better Than Bouillon: One of my favorite pantry ingredients! It adds deep, slow-simmered chicken flavor that makes this soup taste like it’s been cooking all day. I highly recommend not skipping it.
Seasonings: Bay leaf, dried thyme, salt, and black pepper give the soup a simple, classic flavor that pairs perfectly with the chicken and potatoes.
Butter + Flour: These create a blond roux, which gives the soup its silky, creamy consistency.
Heavy Cream: Stirred in at the end, heavy cream makes the broth rich, velvety, and wonderfully comforting.
Optional Toppings
- Shredded Cheddar Cheese – For an extra cheesy finish.
- Crispy Bacon – Because a little more bacon never hurts.
- Sliced Green Onions – Adds fresh color and a mild onion bite.
- Chopped Parsley – Brightens the rich flavors.
- Sour Cream – A dollop makes every bowl taste like a loaded baked potato.
🥣 How to Make Creamy Chicken Potato Soup
Cook the bacon: In a large Dutch oven or soup pot, cook the chopped bacon until it’s crispy. Transfer the bacon to a paper towel-lined plate and reserve it for serving. Leave about ¼ cup of the bacon drippings in the pot for extra flavor.
Sauté the vegetables: Add the butter to the bacon drippings and melt over medium-low heat. Stir in the onion, carrots, celery, and garlic, cooking until the vegetables are softened and fragrant, about 6 to 8 minutes.
Make the roux: Sprinkle the flour over the vegetables and cook, whisking constantly, for 2 to 3 minutes until the flour is lightly toasted and no longer tastes raw.
Build the broth: Remove the pot from the heat and slowly whisk in the chicken broth until smooth. Return the pot to medium heat, then stir in the Better Than Bouillon, bay leaf, thyme, salt, pepper, and diced potatoes.
Simmer: Bring the soup just to a boil, then immediately reduce the heat to maintain a gentle simmer. Cook uncovered for about 20 minutes, or until the potatoes are fork-tender.
Finish the soup: Stir in the cooked chicken and heavy cream, then simmer for another 10 minutes, just until the chicken is heated through and the soup is rich and creamy. Remove the bay leaf and taste, adjusting the seasoning if needed.
Serve: Ladle the soup into bowls and finish with shredded cheddar cheese, crispy bacon, sliced green onions, parsley, a dollop of sour cream—or your favorite loaded baked potato toppings. Enjoy
⭐ Pro Tips
⭐ Toast the roux. Cook the butter and flour together for 2 to 3 minutes before adding the broth. This creates a blond roux and eliminates any raw flour flavor.
⭐ Whisk the broth in gradually. Add the chicken broth a little at a time while whisking constantly to create a smooth, lump-free soup.
⭐ Use room-temperature broth if possible. It incorporates more easily into the roux and helps keep the soup silky smooth.
⭐ Simmer—don’t boil. Once the soup comes to a boil, immediately reduce it to a gentle simmer. This keeps the potatoes tender without turning them mushy.
⭐ Let the roux do the work. The homemade roux is what thickens the soup, while the heavy cream adds richness and a velvety finish rather than acting as the primary thickener.
Variations + Substitutions + Toppings
Variations
- Italian Chicken Potato Soup: Add 2 cloves minced garlic and 2 teaspoons Italian seasoning with the vegetables. Stir in 1 cup grated Parmesan with the cooked chicken, then finish each bowl with fresh basil.
- Ground Chicken Potato Soup: Swap the diced chicken for ground chicken. Brown it first, transfer it to a plate, then continue with the recipe, returning the chicken near the end of cooking.
- Sausage Potato Soup: Replace the chicken with cooked chicken sausage, kielbasa, or Italian sausage for a heartier twist with plenty of savory flavor.
- Spicy Chicken Potato Soup: Add diced jalapeños or serrano peppers with the vegetables, or stir your favorite hot sauce into the broth for a little extra heat.
Substitutions
- Heavy Cream: Whole milk or half-and-half can be substituted for a lighter soup, though the broth won’t be quite as rich and creamy.
- Chicken: Rotisserie chicken, leftover cooked chicken, or cooked chicken thighs all work well in this recipe.
Toppings
This soup is delicious with all your favorite loaded baked potato toppings. Try shredded cheddar cheese, crispy bacon, sliced green onions, chopped parsley, or a dollop of sour cream.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. Individual containers are perfect for quick lunches throughout the week.
Reheating: Warm the soup gently over medium-low heat on the stovetop or in the microwave, stirring occasionally. If the soup has thickened in the refrigerator, simply stir in a splash of chicken broth or milk until it reaches your desired consistency.
Freezing: I don’t recommend freezing this soup. Potatoes tend to become grainy after thawing, and the creamy broth can separate, changing the texture.
Make-Ahead: Chop the onion, carrots, celery, and garlic up to a day in advance and refrigerate them in an airtight container. You can also cook and dice the chicken ahead of time. Wait to cook the bacon until you’re ready to make the soup so you can use the flavorful bacon drippings to build the soup base.
What to Serve With Creamy Chicken Potato Soup
This rich, creamy soup is a meal all on its own, but a few simple sides make it even more satisfying. Here are some of my favorite pairings.
Fresh + Crisp Sides: Balance the richness of the soup with something fresh and crunchy. Try my 1905 Salad, KFC Coleslaw, or Harvest Salad for a bright contrast that complements the creamy broth.
Cozy Breads: Nothing beats warm bread for soaking up every last spoonful. Serve this soup with Cheddar Biscuits, Dutch Oven Bread, or Beer Bread.
Comfort Food Favorites: Round out dinner with a cozy side like Roasted Broccoli, Crockpot Green Beans, or Candied Carrots. They add color to the table without competing with the soup.
Sweet Finishes: Keep dessert easy with a classic homemade treat like Apple Cobbler, Hershey Pie, or Kentucky Butter Cake.
Frequently Asked Questions
◆ Can I make Creamy Chicken Potato Soup ahead of time?
Absolutely! You can chop the vegetables and cook the chicken a day in advance to make dinnertime even easier. I recommend cooking the bacon just before making the soup so you can use the flavorful drippings to build the soup base.
◆ Can I use Yukon Gold potatoes instead of russets?
Yes! Yukon Gold potatoes are a great substitute. They hold their shape a little better than russets and have a naturally buttery flavor. The soup won’t thicken quite as much on its own, but it will still be rich, creamy, and delicious.
◆ Can I use leftover mashed potatoes to thicken the soup?
Yes! Stir a scoop or two of leftover mashed potatoes into the soup near the end of cooking. They’ll melt into the broth, adding extra body and making the soup even creamier.
◆ Why isn’t my potato soup thickening?
The homemade roux does most of the thickening, while the russet potatoes release starch as they cook. If your soup seems thinner than you’d like, let it simmer for a few more minutes or mash a few of the cooked potatoes directly into the broth.
◆ Why is my soup lumpy?
Lumps usually happen when the broth is added too quickly. Slowly whisk the chicken broth into the roux a little at a time, stirring constantly, for the smoothest, creamiest results.
◆ Can I freeze Creamy Chicken Potato Soup?
I don’t recommend freezing this soup. The potatoes can become grainy after thawing, and the creamy broth may separate, changing the texture.
Still have questions? Leave them in the comments below—I’m always happy to help! ❤️
More Cozy Soup Recipes
Chicken Tortellini Soup — Cheese-filled tortellini, tender chicken, and a rich creamy broth make this an irresistible family dinner.
Cream of Chicken Soup — A silky, comforting homemade soup that’s simple enough for weeknights and perfect when you’re craving classic comfort food.
Chicken and Rice Soup — A hearty homemade favorite with tender chicken, vegetables, and fluffy rice in every spoonful.
Lemon Chicken Soup — Bright, fresh, and comforting with tender chicken and a vibrant lemony broth.
Cheeseburger Soup — Another rich, creamy comfort-food soup that’s always a hit on chilly nights.
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Cream Chicken Potato Soup
Ingredients
- 8 slices bacon, chopped
- 1/4 cup unsalted butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1/2 cup all-purpose flour
- 4 cups low sodium chicken broth, at room temperature
- 1 heaping tablespoon chicken flavored Better Than Bouillon
- 1/4 teaspoon dried thyme
- 1 bay leaf
- salt
- 1/2 teaspoon black pepper
- 3 medium russet potatoes, peeled and cut into 1/2 inch cubes
- 3 cooked chicken breasts, shredded or cut into bite-sized pieces
- 1 cup heavy cream
Optional Toppings:
- shredded cheddar cheese
- green onions, sliced
- crumbled bacon
- parsley, chopped
- sour cream
Instructions
- Cook the bacon (8 slices) in a large pot or Dutch oven, stirring often, until crispy. Remove to a paper towel-lined plate; set aside. Remove and discard (or save for another recipe) all but 1/4 cup of pan drippings.
- Add the butter (1/4 cup) to the pot and melt over medium-low heat. Saute onion (1), carrots (2), celery (2 stalks), and garlic (4 cloves) until soft, about 6-8 minutes. Sprinkle flour (1/2 cup) over vegetables and continue to cook, whisking constantly for about 2-3 minutes or until flour is lightly toasted and fragrant.
- Remove pot from heat and slowly whisk in broth (4 cups) until smooth.
- Return pot to heat, and add Better Than Bouillon (1 heaping tablespoon), thyme (1/4 teaspoon), bay leaf (1), salt, black pepper (1/2 teaspoon), and potatoes (3 medium). Bring to a boil, then immediately reduce heat and simmer, uncovered until potatoes are fork-tender about 20 minutes. Stir in chicken cubes (3 cooked chicken breasts), and heavy cream (1 cup) and simmer until chicken is heated through about 10 minutes.
- Adjust seasoning, ladle into individual bowls and top as desired with cheddar cheese, green onions, and reserved bacon. Serve!
Notes
- Bacon: Lower the fat content by using turkey bacon in place of regular. You might need to add a little vegetable oil to the dutch oven (or soup pot) before cooking it.
- Chicken: You’ll need three cooked chicken breasts cut into small cubes. If you'd prefer, sub the chicken breasts with cooked chicken thighs. Leftovers will work just fine, or grab a rotisserie chicken!
- Broth: I like to use low sodium chicken broth since we’re adding salt. That way the salt can perform without overwhelming the yummy flavor of the soup.
- Sauce; Blending heavy cream and chicken broth with your blond roux creates a creamy decadent soup base that makes a really tasty stage for the chicken and potatoes.
- Roux: You’ll need all-purpose flour and unsalted butter for this. Using unsalted butter allows you to add just the right amount of salt for your specific taste.
- You’ll want to take the time to toast your flour. It only takes a minute, but it helps get rid of that ‘floury’ flavor. This chicken potato soup recipe calls for a blond roux with a subtle flavor, comes together rather quickly.
- How do I thicken chicken and potato soup? The roux, described above, will take care of thickening the soup. The cream is added as well but not in a significant enough amount to be a thickener. It's mostly added to create a rich mouthfeel.
- Heating: Also, don’t overboil your soup. Bring it to a boil and then immediately reduce the heat to a simmer. If you overboil it, your potatoes will get mushy and compromise the integrity of your soup.
- Why is my potato soup not thickening? When making a roux, the ratio of butter, flour, and liquid has to be correct. If you mismeasure the roux will not properly thicken the soup.
- Why is my soup broth lumpy? Adding the chicken broth to the roux all at once or adding cold (refrigerated) broth can create lumps. Add room-temperature broth slowly to the roux and whisk constantly while doing so to incorporate it well
- What kind of potatoes work best? I like to use russet potatoes for this recipe. Russets have a creamy, starchy consistency that is perfect in this soup. Yukon gold potatoes work very well, too.
- Can I use mashed potatoes to thicken soup? Yes! They work marvelously. If you have any leftovers, feel free to mix them in.
Nutrition
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how many oz in each serving????????????
CHICKEN POTATO SOUP divine very much like the recipe!
Thank you, Mike! So happy you liked the soup!
New cook. What is the best way to cook chicken for this soup recipe? Thanks
Hi, Marie. You can simply boil the chicken with a little salt or follow this recipe. Leftovers will work just fine, or grab a rotisserie chicken. Enjoy!
I Am So Upset At The World Right Now…
But I Forgive Easily 🥰
I Was Looking For A Chicken Potato Soup Recipe
Maybe 3 Weeks Ago!? There Was Absolutely Nothing
No Recipes, Nothing Close, But You Were Here The Whole Time… I’ll Never Lose Your Page Again.
Excellent Cook You Are!
Great Recipes
P.S. The Soup I Made Was Delicious, But Yours Is Better!
Hi, Stormie! I’m so happy you like this potato soup! I hope you’re feeling better.
Thank you for sharing your positive review. 🙂
Have tried a couple of your recipes they are awesome so so delicious.
Thank you so much, Wanda! I appreciate it 🙂