Chicken and Potato Soup (Creamy, Hearty, and So Easy!)
Cozy up with this creamy Chicken and Potato Soup! Tender chicken, hearty potatoes, and herbs simmer into a comforting, easy weeknight meal.
A Hearty Chicken Soup
A big bowl of Chicken and Potato Soup is just what you need on a cool autumn evening. Hearty chicken, tender potatoes, and cozy herbs simmering together make your kitchen smell amazing. It’s comfort food that warms you from the inside out, and it’s simple enough for a busy weeknight.
If you’ve ever wanted a soup that’s comforting but not heavy, this one hits the sweet spot. You can make it creamy or dairy-free, chunky or smooth, and it reheats beautifully for leftovers. Let’s make some soup!
Recipe Snapshot
TIME: 45 minutes
DIFFICULTY: Easy
SERVINGS: 6-8 bowls of comfort
Ingredients for Creamy Chicken and Potato Soup
- 2 medium Yukon Gold potatoes (or 4-5 small ones), peeled and diced
- 2 tbsp butter, unsalted
- 1 small red onion, diced
- 1/2 tsp garlic powder
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 1 cup shredded chicken (rotisserie chicken or any leftover cooked chicken)
- 1/2 cup sharp cheddar cheese, shredded
- 4 slices bacon, cooked and crumbled
- 2 tbsp green onions, chopped
- salt and black pepper, to taste
🍲 How to Make Chicken and Potato Soup
- Prepare the Potatoes: Place diced potatoes into a medium pot and add enough cold water to cover them. Bring to a boil over medium-high heat. Reduce the heat and simmer approximately 10-12 minutes or until the potatoes are fork-tender. Carefully drain off the water and set the cooked potatoes aside.
- Build the Base: In the same large pot, melt the butter and sauté the red onion until softened. Season with salt, pepper, and garlic powder. Make a roux by adding the flour and whisking continuously until the flour cooks for 1-2 minutes to eliminate the raw flour taste.
- Add the Liquids: Gradually add the chicken broth while stirring to fully incorporate the roux. Then stir in the heavy cream and bring the soup to a gentle simmer.
- Simmer the Chicken and Potatoes: Add the cooked chicken, potatoes, cheddar cheese, and crumbled bacon to the pot. Stir until the cheese melts—season with salt and pepper to taste.
- Garnish and Serve: Ladle the soup into bowls and top with additional shredded cheese, green onions, and bacon bits.
Scaling this Recipe: Chicken-to-Potato-to-Broth
Adjust the amounts of potato, chicken, and broth to fit your family size.
| Servings | Potatoes | Chicken | Broth | Texture result |
|---|---|---|---|---|
| 2 | 1/2 lb | 1 cup cooked chicken | 3 cups | Light and brothy |
| 4 | 1 lb | 2 cups cooked chicken | 4-5 cups | Balanced, creamy |
| 6 | 1.5 lb | 3 cups cooked chicken | 6 cups | Thick and hearty |
| 8 | 2 lb | 4 cups cooked chicken | 8 cups | Chunky and filling |
Recipe Variations
Best Potatoes for Soup
Yukon Gold: Buttery and hold their shape — best for chunky soups.
Red Potatoes: Great if you want color and texture.
Russet Potatoes: High starch = creamy body, but they can break down fast.
Chicken Choices
Boneless skinless chicken thighs – juicy and flavorful.
Chicken breasts – lean and mild.
Rotisserie chicken – perfect shortcut for quick prep nights.
Flavor Base & Liquids
Olive oil or butter
Diced onion, carrots, and celery
Garlic, thyme, rosemary
Low-sodium chicken broth
Splash of cream, milk, or none at all (your call!)
Choose Your Creamy Texture
- For creamy soup: Stir in ½ cup heavy cream or milk.
- For no-cream creamy soup: Scoop 1 cup of soup into a blender, puree, and return to the pot. Or use an immersion blender right in the pot.
- For extra thick: Whisk 1 tablespoon cornstarch into 2 tablespoons cold water and stir it in. Simmer 3-4 minutes or until thickened.
🧂 Flavor Twists for More Amazing Flavor
- 🧀 Bacon & Cheddar Pub-Style: Add crumbled bacon and sharp cheddar for cozy pub vibes.
- 🍋 Lemon-Herb & Greens: Stir in lemon zest, juice, and chopped spinach or kale for brightness.
- 🌽 Southwest Style: Mix in corn, green chiles, cumin, and top with cilantro and lime.
- 🥦 Veggie Boost: Toss in frozen peas or broccoli near the end for extra color and crunch.
🔁 Slow Cooker & Instant Pot Cooking Instructions
Slow Cooker Chicken Potato Soup
Add everything (except dairy) to your slow cooker.
Cook on low 6–8 hours or high 3–4 hours.
Add cream during the last 15 minutes.
Instant Pot Chicken and Potato Soup
Use “Sauté” to cook onions. Add the flour and chicken broth to make a roux.
Add remaining ingredients, seal, and cook 10 minutes high pressure, quick release.
Add dairy after cooking.
🧑🍳 Dietary & Allergy Swaps
You can make this soup fit any diet — just change the liquid and fat.
- Gluten-Free: Skip the flour and thicken with cornstarch.
- Dairy-Free: Blend 1 cup of soup or use coconut milk.
- Whole 30/Paleo: Use ghee and bone broth, omit the dairy.
🍽️ What to Serve with Chicken and Potato Soup
Side Dish Options:
Buttery Garlic Knots
Simple House Salad with Avocado Lime Ranch Dressing
Homemade Cornbread or Cheddar Biscuits
Garnish Options:
- chopped chives
- shredded cheese
- crispy bacon (turkey bacon works, too!)
- drizzle of chili oil
- dollop of sour cream
- fresh parsley
🧊 Make-Ahead, Storage & Freezing Tips
Store leftovers in an airtight container for up to 4 days in the fridge.
Reheat gently on the stovetop; avoid boiling after adding dairy.
To freeze: undercook the potatoes slightly and skip the cream. Add dairy after thawing.
⚠️ Troubleshooting Guide
| Issue | Fix it Fast |
|---|---|
| Too salty | Add a splash of milk or unsalted stock |
| Too bland | Stir in lemon juice or fresh herbs |
| Gummy texture | You used starchy potatoes; blend varieties next time |
| Curdled dairy | Temper with warm broth before adding to pot |
FAQs about Chicken and Potato Soup
A Hearty Homemade Soup
When you’ve had a long day and need something warm and hearty, this Chicken and Potato Soup is your new go-to. It’s easy, flexible, and tastes even better the next day. Whether you make it creamy, brothy, or loaded with bacon and cheddar, you’ll have a meal the whole family will love.
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Chicken and Potato Soup (Creamy, Hearty, and So Easy!)
Ingredients
- 2 medium Yukon Gold potatoes (or 4-5 small ones) peeled and diced
- 2 tbsp butter unsalted
- 1 small red onion diced
- ½ tsp garlic powder
- 2 tbsp all-purpose flour
- 2 cups low-sodium chicken broth
- ½ cup heavy cream
- 1 cup shredded chicken rotisserie chicken or any leftover cooked chicken
- ½ cup sharp cheddar cheese shredded
- 4 slices bacon cooked and crumbled
- 2 tbsp green onions chopped
- salt and black pepper to taste
Instructions
- Place diced potatoes into a medium pot and add enough cold water to cover them. Bring to a boil over medium-high heat. Reduce the heat and simmer approximately 10-12 minutes or until the potatoes are fork-tender. Carefully drain off the water and set the cooked potatoes aside.
- In the same large pot, melt the butter and sauté the red onion until softened. Season with salt, pepper, and garlic powder. Make a roux by adding the flour and whisking continuously until the flour cooks for 1-2 minutes to eliminate the raw flour taste.
- Gradually add the chicken broth while stirring to incorporate the roux fully. Then stir in the heavy cream and bring the soup to a gentle simmer.
- Add the cooked chicken, potatoes, cheddar cheese, and crumbled bacon to the pot. Stir until the cheese melts—season with salt and pepper to taste.
- Ladle the soup into bowls and top with additional shredded cheese, green onions, and bacon bits.
Notes
Recipe Flavor Twists
- 🧀 Bacon & Cheddar Pub-Style: Add crumbled bacon and sharp cheddar for cozy pub vibes.
- 🍋 Lemon-Herb & Greens: Stir in lemon zest, juice, and chopped spinach or kale for brightness.
- 🌽 Southwest Style: Mix in corn, green chiles, cumin, and top with cilantro and lime.
- 🥦 Veggie Boost: Toss in frozen peas or broccoli near the end for extra color and crunch.
