Making creamy chicken potato soup is an easy way to warm the soul on a cold winter day. It’s one of those one-pot chicken recipes that call to people and checks all the tasty boxes. Hearty?… Check! Meaty?…. Check! Creamy?…. Check! Crave-worthy and totally awesome?…. Check!
This one of the most irresistible chicken soup recipes in my arsenal. It’s just plain love in a bowl! Savory salty bacon, succulent chicken and dreamy potatoes swim in a thyme tempered cream sauce just waiting to be gobbled up. Everyone needs a great chicken potato soup recipe, and this is it.
Check it out!
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What I Love About This Recipe
I love that this chicken potato soup recipe is so nutritious and comforting. Plus, it’s so easy to throw together its almost funny. This creamy dreamy chicken potato soup tastes like it’s been slowly simmered all day long with a thyme tempered aroma that permeates the entire kitchen.
Here are some other great reasons to love it.
- Soft creamy potatoes and seasoned chunks of succulent chicken
- Salty savory bacon, fragrant thyme, and zesty garlic
- Subtle layers of flavor seamlessly blended to please the palate
- Easily satisfies large crowds and hearty appetites
- The simple versatile recipe comes together quickly
How to Make Chicken Potato Soup Recipe, Step-by-Step Photos
Following this creamy chicken potato soup recipe is a straightforward process. Once you cook your bacon, all you need to do is sauté your veggies and thicken your roux. Bring all ingredients to a boil and simmer until potatoes are tender. Add your chicken and cream, heat thoroughly and serve!
Next, make your roux:
Once done, add in the chicken broth:
Add potatoes and spices and simmer. When potatoes are tender, add chicken:
Stir in heavy cream. Heat thoroughly:
Recipe Notes
Making chicken and potato soup is as easy as gathering some simple wholesome ingredients from your pantry. As easy as it is, there are a couple of tips that can help you avoid pitfalls and ensure a smooth process. Here’s what you need to know.
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.
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.
Ingredient Notes
Crafting this awesome chicken potato soup doesn’t require any crazy ingredients. In fact, you probably already have everything you need to make it happen. Here’s what to grab!
Meat – You’ll need three cooked chicken breasts cut into small cubes. Leftovers from last night’s grill will work just fine. Grab your bacon too!
Potatoes – I like to use russet potatoes for this recipe. They seem to have the best consistency for this creamy soup.
Seasoning – A fragrant combination of bay leaf, thyme, salt, and pepper help bring this zesty soup to life. Small concentrations of salt help enhance all the liberal layers of flavor, so don’t skimp.
Better Than Bouillon – This is a concentrated paste full of crazy flavor that beats those salty cubes any day of the week. It’s also easier to measure.
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.
Veggies – Onions, carrots, celery, and garlic make a tasty roux and add crave-worthy flavor to your soup.
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.
Storing Tips
You’ll want to keep your potato soup in an airtight container in the fridge. Sometimes I’ll divvy up leftovers into small mason jars or single-serve containers that I can grab for lunch. You’ll want to avoid saran wrap with this soup to prevent condensation from watering it down.
Can You Freeze This?
Unfortunately, this recipe just does not freeze well. Potatoes are never the same after thawing and the cream doesn’t hold up well in the freezer either. Oh well, guess you’ll just have to eat it…..
Make Ahead Tips
Prepping ahead can save you time in the kitchen. I get it, really. Here are some things you can do ahead of chicken potato soup day to make your life easier. The veggies and garlic (for the roux) can be chopped ahead of time and stored in the fridge. Store them together in an airtight container.
You can also cook and chop the chicken ahead of time. The bacon really needs to be cooked when you make the soup so you can use the drippings for your roux.
How Long Can You Keep This In The Fridge?
You can keep your chicken potato soup recipe in the fridge for up to 4 days if it lasts that long. Once the fam knows it in there, it’ll get gobbled up quickly. Just be sure to let your soup cool completely before preparing it for storage.
Recipe Variations
One of the great things about this chicken potato soup recipe is that it’s so easy to tweak. You can toss in some of your favorite veggies or even some cheese. This is your recipe so its up to you. Here are some simple suggestions.
Can I Make This With Tortilla?
Absolutely! If creamy chicken tortilla soup is your thing, then go for it. Chicken tortilla soup is a little bit of a different recipe and you’ll need some masa. The ingredient list is short and simple but it’s not all kitchen staples like this yummy recipe.
Sometimes I make slow cooker chicken tortilla soup so its ready at the end of the day but when I need something quicker, I stick with the chicken potato soup.
Can I Add Coconut?
Serving up coconut chicken soup means it’s got a little natural twang. Chicken potato soup has a subtle savory flavor with plenty of fragrant herbs but Thai coconut chicken soup has sweeter undertones.
Can I Use Dumplings Instead?
Of course! But adding dumplings may be a little much with the potatoes. Plus, it would be more of a chicken dumpling soup than chicken potato soup.
When you want a dish as hearty and filling as a thick chili, try making Southern chicken and dumplings because who doesn’t love chicken and dumplings?
You can also make some stick-to-your-ribs goodness with a simple Bisquick chicken and dumplings, but nothing really compares to this awesome chicken potato soup!
Can I Cook This In A Crockpot Instead?
I love cooking this in the crockpot. The slow simmer just does something magical to the flavor profile. That’s what makes crockpot chicken soup so good!
Crockpot chicken and dumplings is also a popular favorite. In fact, I’ve even made crockpot chicken noodle soup before and it is delightful.
What Other Chicken Soups Can I Make?
Chicken soup is at the heart of American comfort food and chicken potato soup is one of the best there is. BUT there are other tasty chicken soups. You can make chicken pho, chicken enchilada soup or even chicken pot pie soup (yeah, it’s a thing!).
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
- 1 heaping tablespoons 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, cut into bite-sized pieces
- 1 cup heavy cream
Toppings:
- shredded cheddar cheese
- green onions, sliced
Instructions
- Cook the bacon in a large pot, 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 to the pot and melt over medium-low heat. Saute onion, carrot, celery, and garlic until soft, about 6-8 minutes. Sprinkle flour over vegetables and continue to cook, whisking constantly for about 4-5 minutes or until flour is lightly toasted and fragrant.
- Remove pot from heat and slowly whisk in broth until smooth.
- Return pot to heat, add Better Than Bouillon, thyme, bay leaf, salt, black pepper, and potatoes. Bring to a boil, then immediately reduce heat and simmer, uncovered until potatoes are fork-tender about 20 minutes. Stir in chicken cubes, and heavy cream 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!
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Nutrition
More Chicken Soup Recipes
There are so many awesome chicken soups it can be hard to choose your favorite. Chicken potato soup is always a safe bet because it has such a subtle cohesive flavor profile that just satisfies.
Of course, different occasions call for different recipes and you can never have too much chicken soup. Here are some great recipes you may enjoy.
- Instant Pot Chicken and Rice Soup – A modern twist on an old classic.
- Mexican Chicken Soup – Spice it up a little Ariba!
- Chicken Gnocchi Soup – Rich, decadent and addictingly delicious.
- Chicken Vegetable Soup – The best parts of vegetable soup with succulent chicken.
- Cream of Chicken Soup – Creamy dreamy chicken soup with a solid reputation.
Conclusion
Chicken potato soup is one of the best chicken soups in my arsenal. It’s hearty and satisfying, without being over the top. It’s just an insanely delicious indulgent chicken soup.
Next time you’ve got a crowd to feed or you just want to treat the family on a cold dreary day, pull out this recipe. Trust me – it doesn’t disappoint!
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