Chicken Potato Soup is rich, creamy, and packed with tender potatoes, shredded chicken, crispy bacon, and plenty of cozy flavor. This easy one-pot soup comes together in about 35 minutes and makes a hearty, comforting meal that’s perfect for busy weeknights or chilly evenings.
If you love soups that feel filling without being heavy, this chicken potato soup checks all the boxes. Yukon gold potatoes give it a naturally creamy texture, while Dijon mustard and fresh thyme add just enough depth to keep the flavors interesting without overpowering the classic comfort-food vibe.
Recipe Highlights
- Quick and easy: From prep to table in about 35 minutes, making it great for weeknights.
- Hearty and satisfying: Loaded with potatoes, chicken, and bacon for a filling meal in one bowl.
- Creamy without being heavy: Half-and-half adds richness, while the potatoes naturally thicken the soup.
- Great for leftovers: This soup reheats well and tastes even better the next day.
Ingredients in Chicken Potato Soup
- Unsalted butter: Creates a rich base for sautéing the vegetables and building flavor.
- Onion: Adds a mild sweetness and savory depth to the soup.
- Garlic: Enhances the overall flavor without overpowering the other ingredients.
- Carrots: Add color, subtle sweetness, and extra texture.
- All-purpose flour: Helps thicken the soup into a creamy, comforting consistency.
- Fresh thyme leaves: Brings a warm, earthy flavor that pairs perfectly with chicken and potatoes.
- Chicken broth: Forms the savory base of the soup.
- Half and half: Adds creaminess without making the soup too heavy.
- Dijon mustard: A small amount adds depth and balances the richness.
- Cooked chicken thighs: Tender, flavorful, and ideal for soups.
- Cooked bacon: Adds smoky, salty flavor throughout the soup and on top.
- Yukon gold potatoes: Creamy, buttery potatoes that hold their shape while cooking.
- Salt and pepper: To season and balance the flavors.
- Shredded Mexican blend cheese: Melts beautifully on top for extra comfort.
Tips for the Best Chicken Potato Soup
Full instructions for making the recipe can be found on the recipe card below, but here are a few helpful tips and tricks.
- Use Yukon gold potatoes: They hold their shape better than russets and give the soup a creamier texture.
- Whisk the liquids well: Whisking the broth and half-and-half thoroughly helps prevent flour lumps.
- Don’t overcook: Simmer just until the potatoes are tender to keep them from falling apart.
- Adjust thickness easily: If the soup is too thick, add a splash of broth; if too thin, let it simmer uncovered for a few minutes.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
- Reheating: Warm gently on the stovetop or in the microwave, stirring occasionally.
- Freezing: This soup can be frozen, but the texture may change slightly due to the dairy. If freezing, cool completely and store for up to 2 months.
Chicken Potato Soup Recipe
Ingredients
- 3 tablespoons unsalted butter
- 1 cup diced onion
- 1 tablespoon garlic minced
- 1 cup chopped carrots
- ¼ cup all-purpose flour
- 1 tablespoon fresh thyme leaves
- 5 cups chicken broth
- 1 cup half and half
- 1 tablespoon Dijon mustard
- 2 cups cooked chicken thighs shredded
- 1 cup cooked bacon chopped, plus extra for topping
- 1 ½ pounds Yukon gold potatoes
- salt and pepper to taste
- shredded Mexican blend cheese for topping
Instructions
- Add the butter to a large pot or Dutch oven and heat on the stovetop over medium-high heat until the butter is melted.
- Add the onion, garlic, and carrots to the pot and saute until slightly softened – about two minutes.
- Add the flour and fresh thyme to the pot and stir to combine with the butter.
- Add the broth, half and half, and Dijon mustard to the pot and whisk briskly until there are no more lumps from the flour.
- Peel and dice the potatoes and add them to the pot, along with the chicken and bacon. Stir to combine.
- Once the soup begins to bubble, reduce the heat to medium and place a lid on the pot. Allow the soup to simmer for about 20 minutes or until the potatoes are fork-tender.
- Season with salt and pepper to taste.
- Ladle the soup into bowls and top with shredded cheese and extra bacon.
Nutrition
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FAQs
Can I use chicken breast instead of thighs?
Yes, cooked chicken breast works well, though thighs tend to be more tender and flavorful in soups.
Can I make this soup thicker?
Absolutely. You can mash a few of the potatoes in the pot or add a small slurry of flour and broth if needed.
Can I add other vegetables?
Yes! Corn, celery, or peas all work well and add extra texture and flavor.
More Comforting Soup Recipes to Try:
- Chicken Pot Pie Soup delivers classic comfort food in under 30 minutes with a creamy, flavorful broth loaded with chicken and vegetables.
- Made simple in the slow cooker, Crockpot Ham and Bean Soup uses a ham bone, dried beans, and vegetables for a hearty, flavorful meal using pantry staples.
- A timeless favorite, Grandma’s BEST Creamy Chicken Noodle Soup features rich flavor and a creamy texture that makes it perfect for cozy family dinners on chilly nights.
- With sweet, caramelized onions and deep, savory flavor, Slow Cooker French Onion Soup transforms simple ingredients into a comforting classic with minimal effort.
- A cozy twist on a favorite pasta dish, Chicken Alfredo Soup combines tender pasta, onions, and creamy parmesan cheese for a rich, satisfying soup perfect for any occasion.
Chicken Potato Soup is the kind of cozy, comforting recipe you’ll want to keep in regular rotation — simple to make, full of flavor, and perfect for feeding the whole family on a busy night.
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