Chicken potato soup is a crazy delicious concoction with tender potatoes, succulent chicken and wholesome veggies swimming in a rich savory cream sauce. This is a decked-out chicken soup recipe that warms the soul on a cold winter day. Think chicken noodle soup on creamy potato steroids!
The best part of this recipe (besides the intensely satisfying flavor) is that just a few simple swaps can turn it into chicken corn chowder or chicken vegetable soup! This one-pot wonder checks all the crave-worthy boxes with just a 15-minute prep time.
Grab your apron and let’s make some soup!
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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
Crafting this scrumptious chicken potato soup is easier than you may think!
First. cook the bacon, sauté the veggies:
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:
Then garnish and serve! Voila! Creamy dreamy deliciousness.
Best Ingredients To Use & Why
The two stand out ingredients in this creamy chicken potato soup is, of course, chicken and potatoes. This soup calls for 3 cooked chicken breasts and this recipe is ideal for using up leftover grilled chicken. Plus, its already seasoned!
You’ll also want some russet potatoes. Other types of potatoes will work but russets are best for this recipe. They pair best with cream and absorb the incredible flavor of this amazing soup. Also – don’t skip the Better Than Bouillon. It’s a full-flavored paste that’s so much easier to measure than those salty cubes!
Ingredient Notes
You’ll want to cook your bacon and sauté your veggies in the same pot you’re going to use to make your chicken potato soup. It’ll help build the fond for your blonde roux. Blending heavy cream and chicken broth with your roux creates a creamy decadent soup base that makes a really tasty stage for the chicken and potatoes.
How Long Can You Keep This In The Fridge?
Your chicken potato soup will keep well in the fridge in an airtight container with a sealed lid. Sometimes I’ll divvy up leftovers into single serve containers that are great to grab-n-go for lunch (mason jars are great for this). One thing, though – You’ll probably want to avoid using cling wrap to cover your soup as it promotes yucky condensation that can water it down.
Can You Freeze This?
Unfortunately, chicken potato soup just doesn’t freeze well. Potatoes are never the same after thawing and cream just doesn’t hold up well in the freezer either. Oh well, guess you’ll just have to eat it…..
Make Ahead Tips
Prepping ahead makes life easier, especially on crazy busy days. I get it, really. While you really need to cook the bacon the same day you make your chicken potato soup (you’ll need the drippings for your roux), there are some things you can prep ahead.
The veggies and garlic can be chopped a day or two ahead and stored in a sealed container in the fridge until you’re ready for it. The chicken breast can also be cooked and chopped ahead of time. Or you can use up some seasoned leftovers in the fridge.
Serving Recommendations
This creamy dreamy chicken potato soup is so delicious you’ll want a warm fluffy bread item to sop up all the yummy goodness in the bottom of the bowl. Pillowy hye rollers are ideal for this but if you can’t wait for the dough to rise then pull out your light-n-fluffy Bisquick biscuit recipe instead.
Need some greens? Throw together a fresh garden salad and call it done!
Recipe Variations
- Switch to dumplings. Swap the potatoes for dumplings and serve up some stick-to-your-ribs Southern chicken and dumplings or toss it in the slow cooker for Crockpot chicken and dumplings that’s ready when you are.
- Make it creamier. Up the decadence factor by making dreamy Cream of Chicken Soup or substitute rice for the potatoes and craft a Creamy Chicken Wild Rice Soup the family will love.
- Make it in a crockpot. Pull out the slow cooker and turn this potato soup recipe into an indulgent Crockpot potato soup.
More Chicken Soup Recipes
- Mexican Chicken Soup
- Matzo Ball Soup
- Lemon Chicken Soup
- Chicken Taco Soup
- Instant Pot Chicken Noodle Soup
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 butter to 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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