Embrace the ultimate comfort food with a bowl of homemade soup! This creamy chicken potato soup is the perfect answer to chilly evenings and busy weeknights. It is hearty, flavorful, and wonderfully simple to prepare. Get ready to create a satisfying meal that your entire family will absolutely adore.
Why You’ll Love This Chicken Potato Soup
- Rich and Flavorful: Every spoonful delivers a depth of flavor from savory bacon, tender chicken, and a perfectly seasoned broth.
- Comforting Texture: Enjoy creamy potatoes and juicy chicken in a velvety smooth soup that warms you from the inside out.
- Crispy Bacon Crunch: The addition of crispy bacon bits provides a fantastic textural contrast and boosts the savory notes.
- Unique Flavor Enhancers: A touch of hot sauce and Worcestershire deepens the soup’s profile without making it spicy.
- Family-Friendly: This comforting chicken potato soup is a guaranteed hit with both kids and adults, making dinner a breeze.
- Freezer-Friendly: Easily make a larger batch to enjoy later, perfect for meal prep on those hectic days.
Ingredients
Gather these simple ingredients to create your comforting bowl of creamy chicken potato soup. Each component plays a vital role in building its incredible flavor and texture.
Soup
- 6 strips thick-cut bacon, plus 2 tbsp. bacon drippings
- 1 lb. boneless, skinless chicken breast or thighs
- Salt and pepper, to taste
- 1-2 teaspoons olive oil
- 2 tablespoons butter (optional, if not using bacon drippings)
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 1 teaspoon hot sauce (like Frank’s RedHot)
- 1 teaspoon Worcestershire sauce
- ¼ cup all-purpose flour
- 5 cups chicken broth
- 1 cup half and half
- 1 ½ lbs. Yukon Gold or red potatoes
- 1 ½ cups shredded cheddar cheese
- Green onions, for garnish
Seasonings
- 1 teaspoon dried parsley
- ½ teaspoon dried rosemary
- ½ teaspoon dried oregano
- ½ teaspoon mustard powder
- ¼ teaspoon black pepper
- 1 pinch red pepper flakes
Notes & Substitutions
Bacon drippings add a smoky depth, but use two tablespoons of butter if you prefer to omit bacon. Choose chicken breast for a leaner soup or thighs for richer flavor. For an even creamier soup, substitute heavy cream for half and half. If avoiding dairy, use all broth and skip the cheese. Yukon Gold or red potatoes hold their shape well, but Russets also work. Always shred cheese from a block for the best melt and texture. Hot sauce, Worcestershire, and mustard powder enhance flavor without adding significant heat. Consider low-sodium broth to control saltiness, especially with bacon and cheese.
Equipment
You will need a few essential kitchen tools to make this delightful creamy chicken potato soup.
- A 4.5-quart soup pot or Dutch oven works perfectly for simmering.
- A sharp knife and cutting board are crucial for prepping ingredients.
- Measure precisely with measuring cups and spoons.
- A silicone spatula helps stir and scrape the pot effectively.
- If using block cheese, a box cheese grater is ideal.
- Finally, a soup ladle makes serving a breeze.
Instructions
Creating this flavorful chicken potato soup is easier than you think. Follow these simple steps for a truly comforting meal.
- Prep Bacon: Cook the bacon in your 4.5-quart soup pot slowly over low heat until crispy. Cut the bacon in half before cooking for easier handling. While the bacon cooks, measure out your other ingredients. Once cooked, set the bacon aside on a paper towel-lined plate to drain. Chop it once cooled. Reserve two tablespoons of the bacon drippings in the pot. Wipe any dark spots from the pot, but leave as much bacon remnants as possible for added flavor.
- Sear Chicken: Season each side of your chicken with salt and pepper. Heat olive oil over medium-high heat in the same pot. Sear the chicken on each side until a golden crust develops, about three minutes per side. The chicken does not need to be cooked through at this stage; it will finish cooking in the soup. Set the chicken aside and let it rest for 10 minutes, then cut it into bite-sized pieces.
- Sauté Aromatics: Add the reserved bacon drippings back to the pot over medium heat. If you skipped bacon, use two tablespoons of butter. Use a silicone spatula to “clean” the bottom and sides of the pot, incorporating any flavorful bits into the drippings. Add the diced onions, carrots, and celery. Toss to coat and sauté for about five minutes until softened.
- Add Flavor Base: Stir in the minced garlic, hot sauce, Worcestershire sauce, and all your dried seasonings. Cook for one minute until fragrant, allowing the flavors to meld beautifully. This step significantly boosts the overall taste of your homemade chicken potato soup.
- Thicken Roux: Sprinkle the all-purpose flour into the pot, stirring continuously. Cook for two minutes, ensuring the raw flour smell disappears. This creates a roux, which will thicken your delicious creamy soup.
- Build Broth: Gradually add the chicken broth in small splashes, whisking continuously to prevent lumps. Continue whisking and scraping the pan clean as you incorporate the broth. Then, add the half and half in the same manner, stirring until fully combined and smooth.
- Cook Potatoes: Peel the potatoes and cut them into bite-sized cubes. Add them to the soup pot. Bring the soup to a boil, then reduce the heat to a simmer. Return the seared chicken pieces and any accumulated juices from the plate to the pot. Partially cover and simmer over medium heat until the potatoes are fork-tender, which usually takes about 20 minutes.
- Combine & Finish: Reduce the heat to low. Gently sprinkle in the shredded cheddar cheese, if you are adding it, stirring until it melts smoothly into the creamy base of the chicken potato soup. Stir in half of the chopped crispy bacon, reserving the other half for garnish.
- Garnish & Serve: Ladle the warm, comforting soup into bowls. Garnish each serving with the remaining crispy bacon bits and freshly chopped green onions. Serve your delightful chicken potato soup immediately and enjoy!
Pro Tips & Troubleshooting
- Flavor Boosts: Hot sauce, Worcestershire, and mustard powder in your chicken potato soup enhance savory depth. They won’t make it spicy; instead, they add a complex, umami richness.When adding cheese or other dairy to hot soups, it’s important to keep the heat low to prevent curdling, as explained by The Spruce Eats in their guide on preventing milk from curdling when cooking.
- Dairy Care: When adding cheese, ensure the soup is simmering gently on low heat. High heat can cause dairy to curdle or separate.
- Potato Choice: Yukon Gold and red potatoes are ideal as they maintain their shape while cooking. Russet potatoes work but tend to break down more, thickening the soup further.
- Chicken Perfection: Sear chicken until golden brown, but don’t worry about cooking it through. It will become perfectly tender as it simmers in the soup, preventing it from drying out.
- Adding Greens: Stir in a few handfuls of fresh spinach or chopped kale during the last five minutes of cooking for added nutrition and color.
- Salt Content: If using salty bacon or cheese, opt for low-sodium chicken broth. Always taste and adjust salt at the very end.
- Thickening: If your soup is too thin, mix a tablespoon of flour or cornstarch with equal parts cold water, then whisk into the simmering soup. If it’s too thick, add more broth or half and half.
Serving, Storage & Variations
This creamy chicken potato soup is a meal in itself, but it pairs wonderfully with a few simple sides.
Serve your warm soup with a side of crusty bread or garlic knots for dipping. A fresh, crisp green salad makes a lovely light accompaniment, balancing the richness of the soup.
Store leftover chicken potato soup in an airtight container in the refrigerator for up to three days. For longer storage, freeze it in freezer-safe containers for up to three months. Note that potatoes might become slightly softer in texture after freezing and reheating, but the flavor remains delicious.
Reheat chilled soup gently on the stovetop over low heat, stirring occasionally, or in the microwave. Add a splash of broth or half and half if it seems too thick after storage.
Feel free to experiment with cheese; try Gruyere, white cheddar, or Monterey Jack, or omit cheese entirely for a dairy-free option. Boost the veggie content with additions like corn, peas, or sautéed mushrooms during the last 10 minutes of simmering. Adjust the spice level by increasing or decreasing the red pepper flakes to suit your preference.
Nutrition
This hearty chicken potato soup offers a comforting and nourishing meal. The estimated nutritional values per serving provide a general guideline.
| Nutrient | Amount |
|---|---|
| Calories | 285 kcal |
| Carbohydrates | 17 g |
| Protein | 17 g |
| Fat | 16 g |
| Saturated Fat | 8 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 5 g |
| Trans Fat | 0.1 g |
| Cholesterol | 65 mg |
| Sodium | 682 mg |
| Potassium | 556 mg |
| Fiber | 2 g |
| Sugar | 3 g |
| Vitamin A | 1786 IU |
| Vitamin C | 15 mg |
| Calcium | 158 mg |
| Iron | 1 mg |
Please note these values are estimates and can vary based on specific ingredients and brands used. For accurate nutritional data, consider using a food calculator with your exact ingredients.
FAQ
- Can I make this soup in a slow cooker?Yes, you can! Cook the bacon and sear the chicken on the stovetop first for best flavor. Then, combine all ingredients (except flour, half and half, and cheese) in the slow cooker and cook on low for 4-6 hours. Whisk in the flour with a little broth, then add half and half and cheese during the last 30 minutes.
- How can I thicken my chicken potato soup?To thicken your soup, mix a tablespoon of cornstarch with an equal amount of cold water to create a slurry. Whisk this slurry into the simmering soup and cook for a few minutes until it reaches your desired consistency. You can also simmer it uncovered for a bit longer to reduce the liquid.
- What potatoes are best for soup?Yukon Gold and red potatoes are excellent choices for soup because they hold their shape well and provide a creamy texture. Russet potatoes also work, but they tend to break down more easily, contributing to a thicker, starchier soup base.
- Can I use leftover or rotisserie chicken?Absolutely! Using leftover or rotisserie chicken is a fantastic time-saver. Simply shred or dice the cooked chicken and add it to the soup during the last 10-15 minutes of simmering, just enough to heat it through.
- Is this soup gluten-free?As written, this creamy chicken potato soup recipe is not gluten-free due to the all-purpose flour used for the roux. To make it gluten-free, substitute a gluten-free all-purpose flour blend or use cornstarch or tapioca starch as a thickener.
Conclusion
This creamy chicken potato soup is more than just a meal; it’s a warm hug in a bowl, perfect for bringing comfort to your home. Its rich flavors and satisfying textures make it an instant family favorite that you will want to make again and again. Don’t wait to whip up this easy, flavor-packed recipe! Give this comforting dish a try tonight and discover your new go-to soup. We encourage you to share your experience or leave a review once you do!
Creamy Chicken Potato Soup
Ingredients
Equipment
Method
- Cook bacon in a soup pot over low heat until crispy, then set aside on paper towels to cool and chop, reserving 2 tablespoons of drippings.
- Lightly wipe the pot to remove dark spots, leaving bacon remnants for flavor.
- Season chicken with salt and pepper, then sear in olive oil for about 3 minutes per side until golden; rest for 10 minutes before cutting into bite-sized pieces.
- Return bacon drippings to the pot, then add diced onions, carrots, and celery, cooking for 5 minutes until softened.
- Stir in minced garlic, hot sauce, Worcestershire sauce, and all remaining seasonings.
- Add flour and cook for 2 minutes, stirring constantly, until the raw flour smell disappears.
- Gradually add chicken broth and then half and half, stirring continuously and scraping the bottom of the pot.
- Add cubed potatoes and seared chicken with any juices to the soup, bring to a boil, then simmer partially covered for about 20 minutes until potatoes are fork-tender.
- Reduce heat to low, stir in shredded cheese and half of the chopped bacon, then garnish with green onions and remaining bacon before serving.