Hearty Chicken and Potato Soup

Indulge in the ultimate comfort with our sensational Creamy Chicken and Potato Soup. This recipe delivers a rich, velvety base brimming with succulent, tender chicken, perfectly soft potatoes, and a colorful medley of nutritious vegetables. It’s more than just a meal; it’s a warm embrace in a bowl, perfect for chasing away the chill on a cold evening or gathering loved ones around the dinner table.

Author’s Note

Contents

Toggle

My “Just One More Bowl” Soup!

After years of perfecting my beloved Chicken Noodle Soup recipe, I found myself craving a heartier, potato-filled version. Inspired by the rich flavors and comforting texture of that classic, I embarked on a mission to create a creamy chicken and potato soup that would become an instant family favorite. I tested countless variations, adjusting seasonings, ratios, and cooking methods until I finally achieved what I believe to be the absolute best creamy chicken and potato soup I’ve ever tasted.

This isn’t just another soup; it’s truly a “just one more bowl” kind of dish. It’s the ultimate culinary hug for a cold day, offering a blend of warmth, satisfaction, and profound comfort. Its robust flavors and filling ingredients make it wonderfully family-friendly, appealing to even the pickiest eaters. What makes it even better is that the flavors deepen and meld beautifully overnight, meaning it tastes even more incredible the next day. This makes it a fantastic option for meal prepping, allowing you to enjoy delicious, homemade comfort food with minimal effort on busy weeknights.

Essential Ingredients for the Best Creamy Chicken and Potato Soup

Creating an exceptionally flavorful and creamy chicken and potato soup starts with high-quality ingredients. Here’s what you’ll need, along with a few tips for selection and preparation:

• Chicken: Two medium chicken breasts are ideal. Slicing them in half horizontally before cooking helps them cook faster and more evenly, ensuring they remain tender. You can also use pre-cooked rotisserie chicken for an even quicker preparation.
• Seasoning: A harmonious blend of garlic powder, Italian seasoning, chicken bouillon powder, salt, and pepper elevates the soup’s flavor profile. Chicken bouillon is a secret weapon for an extra layer of savory depth.
• Mirepoix (Carrots, Celery, Onion): This classic aromatic base is non-negotiable for rich soup flavor. Dicing these vegetables evenly ensures they cook uniformly and soften beautifully into the soup. For a quick chop, a food processor can be your best friend.
• Minced Garlic: Freshly minced garlic provides the most pungent and vibrant flavor, but jarred minced garlic is a convenient shortcut that works wonderfully in this recipe.
• Gold Potatoes: These potatoes are perfect for soup as their thin skin means no peeling is necessary, saving you time. Their creamy texture holds up well to simmering without becoming mushy.
• Chicken Broth: The foundation of your soup’s liquid base. Opt for a good-quality chicken broth, such as Swanson®, for the best flavor. Low-sodium varieties are great for controlling the overall saltiness.
• Flour: All-purpose flour is used to create a roux, which acts as a thickening agent, giving the soup its luscious, creamy consistency.
• Milk: Whole milk is highly recommended for its richness, contributing significantly to the soup’s creamy texture. Lighter milks can be used, but may result in a thinner consistency.
• Heavy Cream: For an extra touch of indulgence and unparalleled creaminess, heavy cream is added at the end, making the soup truly decadent.
• Sharp Cheddar Cheese: Grating your own sharp cheddar cheese fresh is key! Pre-shredded cheeses often contain anti-caking agents that can prevent them from melting smoothly, leading to a grainy texture. Freshly grated cheese melts perfectly, creating a silky, cheesy finish.
• Optional Additions: Frozen peas for a pop of color and sweetness, and fresh parsley or thyme for a bright, aromatic garnish.

How to Create Your Perfect Creamy Chicken and Potato Soup

Making this hearty soup is a straightforward process, designed for home cooks of all skill levels. Follow these simple steps to achieve a rich and satisfying result:

1. Prepare and Cook the Chicken: Begin by preparing your chicken breasts. Slice each breast in half widthwise to create four thinner cutlets, which helps them cook more quickly and evenly. Lightly pound them to an even thickness for consistent tenderness. Season both sides generously with Italian seasoning, garlic powder, salt, and pepper. Heat two tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Sear the seasoned chicken halves for about 3-4 minutes per side, or until they reach an internal temperature of 160°F and the juices run clear. This step is crucial for locking in flavor. Remove the chicken from the pot, cover it loosely with foil, and let it rest for 5 minutes. This resting period ensures the chicken remains juicy. Once rested, you can easily slice, dice, or shred the chicken to your preference.
2. Sauté the Vegetables and Simmer Potatoes: Without cleaning the pot (those browned bits are flavor!), add the remaining one tablespoon of olive oil and one tablespoon of unsalted butter. Add your diced mirepoix (carrots, celery, and onion) to the pot and sauté for 5-7 minutes until they begin to soften. Next, stir in the minced garlic and chicken bouillon powder, cooking for another minute until fragrant. Add the diced gold potatoes and chicken broth, bringing the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for 10-15 minutes, or until the potatoes are fork-tender.
3. Prepare the Velvety Roux: While the potatoes are simmering, prepare your roux in a separate medium pot. Melt four tablespoons of unsalted butter over medium heat. Once melted, whisk in the flour and cook for 1 minute, stirring constantly to create a smooth paste. Gradually pour in the whole milk, whisking continuously to prevent lumps. Continue to cook, stirring frequently, until the mixture thickens to a creamy consistency. Remove from heat and stir in the heavy cream. Keep this mixture warm, whisking occasionally, until ready to combine with the soup.
4. Combine and Thicken the Soup: Pour the warm milk and cream mixture (your roux) into the pot with the simmering potato and vegetable broth. Stir well to combine, ensuring everything is fully incorporated and the soup begins to thicken beautifully. Reduce the heat to low to maintain a gentle simmer.
5. Add Chicken and Cheese: Gradually add the freshly shredded sharp Cheddar cheese, a handful at a time, stirring constantly between additions until each batch of cheese is fully melted and smooth. This gradual addition helps prevent the cheese from clumping. Return the cooked and prepared chicken (sliced, diced, or shredded) to the pot. If desired, stir in one cup of frozen peas and cook until they are warmed through and tender-crisp. Taste the soup and adjust seasonings (salt and pepper) as needed to achieve your perfect flavor balance.

Pin Recipe
Print Recipe

Creamy Chicken and Potato Soup

By

Chelsea Lords

With a rich, creamy base, tender chicken, melt-in-your-mouth potatoes, and plenty of fresh vegetables, this Chicken and Potato Soup is the perfect comfort food for any occasion!

Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
1 hour

Servings:
6 servings

Equipment

• Large pot
• Medium pot

Ingredients

Chicken

• 2 medium chicken breasts
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• ¾ teaspoon salt
• ¾ teaspoon pepper
• 3 tablespoons olive oil, divided

Soup

• 5 tablespoons unsalted butter, divided
• 3 cups mirepoix (or 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion)
• 1 tablespoon minced garlic
• 1 teaspoon chicken bouillon powder
• 4 cups diced baby gold potatoes, unpeeled
• 3 cups chicken broth
• ⅓ cup flour
• 3 cups whole milk
• ½ cup heavy cream
• 2 cups freshly shredded sharp Cheddar cheese
• 1 cup frozen peas (optional)
• Fresh parsley or thyme, for garnish (optional)
• Hearty buttered bread, for serving (optional)

Instructions

1. Cut chicken breasts in half widthwise to create 4 thinner pieces. Pound each piece to even out thickness. Season both sides with Italian seasoning, garlic powder, salt, and pepper.
2. In a large pot, heat 2 tablespoons olive oil over medium-high heat. Cook chicken until it’s 160°F all the way through and the juices run clear, about 3–4 minutes per side. Transfer chicken to a plate, cover with foil, and let it rest for 5 minutes. Slice, dice, or shred the chicken once rested.
3. Without wiping it out, add 1 tablespoon oil and 1 tablespoon butter to the same pot you cooked the chicken in. Add mirepoix (diced carrots, celery, and onion); sauté for 5–7 minutes until softened. Add minced garlic, chicken bouillon powder, and diced potatoes; sauté for 1 minute until fragrant.
4. Pour in 3 cups of chicken broth and bring to a boil. Reduce heat, cover the pot, and simmer for 10–15 minutes until the potatoes are fork tender.
5. In a separate medium pot, melt 4 tablespoons unsalted butter over medium heat. Whisk in ⅓ cup flour and cook for 1 minute to create a roux. Gradually add 3 cups of whole milk while whisking continuously until smooth and thickened. Cook until the mixture coats the back of a spoon, then stir in ½ cup heavy cream. Keep warm, whisking occasionally.
6. Pour the milk and cream mixture (roux) into the main soup pot with the vegetables and broth. Reduce heat to low. Gradually add 2 cups of freshly shredded sharp Cheddar cheese, a handful at a time, stirring continuously between additions until completely melted and smooth. Return the cooked chicken to the pot. If desired, add 1 cup of frozen peas and stir until warmed through. Taste and adjust seasonings (salt and pepper) as needed.
7. Enjoy the soup warm, garnished with freshly chopped parsley or thyme if desired. Serve with hearty buttered bread for dipping.

Recipe Notes

Storage: Allow the soup to cool to room temperature, then store it in airtight containers in the fridge for 3–5 days. For longer storage, freeze in freezer-safe containers for 2–3 months. To reheat, thaw in the fridge, then warm on the stove over low heat, stirring often. Add a splash of chicken broth or milk to thin the soup if needed.

Nutrition Information

Serving:
1serving

|

Calories:
718kcal

|

Carbohydrates:
50g

|

Protein:
34g

|

Fat:
43g

|

Saturated Fat:
22g

|

Polyunsaturated Fat:
2g

|

Monounsaturated Fat:
14g

|

Trans Fat:
0.4g

|

Cholesterol:
150mg

|

Sodium:
1211mg

|

Potassium:
1222mg

|

Fiber:
7g

|

Sugar:
12g

|

Vitamin A:
1225IU

|

Vitamin C:
37mg

|

Calcium:
472mg

|

Iron:
2mg

Nutrition information is automatically calculated, so should only be used as an approximation.