Warming Chicken Potato Soup

If you ask me, chicken potato soup is pure comfort in a bowl.

This hearty soup makes a family-friendly dinner that’s packed with tender chicken and creamy potatoes. Simple ingredients like carrots and celery add just the right amount of texture and flavor.

The chicken gets cooked until it falls apart easily, then mixed back into a rich broth that warms you from the inside out. A splash of cream and some fresh herbs help the whole thing come together.

It’s a satisfying dish that hits the spot every time, perfect for those chilly evenings when you want something cozy.

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What Kind of Potatoes Should I Use?

For this chicken potato soup, Yukon Gold or red potatoes are your best bet since they hold their shape well during cooking and won’t turn mushy like russets might. Yukon Golds have a naturally creamy texture that works perfectly in soups, while red potatoes offer a slightly firmer bite that some people prefer. You’ll want to cut them into bite-sized chunks – about ¾ inch pieces work great so they cook evenly and are easy to eat with a spoon. If you only have russet potatoes on hand, they’ll still work, but keep an eye on them since they tend to break down faster and can make your soup thicker than expected.

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Options for Substitutions

This comforting soup is pretty forgiving when it comes to swapping ingredients:

• Bacon: No bacon on hand? You can use diced ham, turkey bacon, or even skip the meat entirely and use 2 tablespoons of butter or olive oil for cooking the vegetables.
• Chicken breast or thighs: Both work great, but thighs will give you more flavor and stay tender. You can also use leftover rotisserie chicken – just add it during the last 10 minutes of cooking.
• Half and half: Heavy cream works if you want it richer, or use whole milk for a lighter version. For dairy-free, try coconut milk or cashew cream.
• Yukon gold potatoes: Red potatoes work just as well and hold their shape nicely. Russets will break down more and make the soup thicker, which some people actually prefer.
• Cheddar cheese: Feel free to mix it up with Monterey Jack, Colby, or a cheese blend. Just make sure to use freshly shredded cheese as it melts better than pre-shredded.
• Chicken broth: Vegetable broth works fine, or you can use bouillon cubes with water. If using bouillon, go easy on additional salt since it’s already salty.

Watch Out for These Mistakes While Cooking

The biggest mistake when making chicken potato soup is adding the half and half too early or at too high heat, which can cause it to curdle and ruin the creamy texture – always add dairy at the end and keep the heat on low to medium-low.

Another common error is overcooking the chicken, so remove it from the pot once it’s just cooked through and shred it while you finish the soup base, then add it back in during the last few minutes.

Don’t rush the flour step either – make sure to cook the flour with your vegetables for at least 2-3 minutes to eliminate any raw flour taste, and whisk constantly when adding the broth to prevent lumps from forming.

Finally, cut your potatoes into uniform pieces (about ¾-inch cubes) so they cook evenly, and test them with a fork before adding the cheese to make sure they’re tender but not mushy.

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What to Serve With Chicken Potato Soup?

This hearty soup is practically a meal on its own, but I love serving it with some warm, crusty bread or dinner rolls for dipping into all that creamy goodness. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the soup, or you could go with some buttery cornbread if you want to keep things cozy. Since the soup already has bacon and cheese, I like to keep the sides pretty simple – maybe some roasted vegetables like green beans or broccoli on the side. For a complete comfort meal, serve it alongside a grilled cheese sandwich made with sharp cheddar to complement the cheese already in the soup.

Storage Instructions

Refrigerate: This hearty soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better after sitting overnight, so it’s perfect for meal prep. Just give it a good stir before serving since the ingredients might settle a bit.

Freeze: You can freeze this soup for up to 3 months, but keep in mind that dairy-based soups sometimes get a little grainy when thawed. I like to freeze it in individual portions so I can grab just what I need for a quick lunch or dinner.

Warm Up: Heat it gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If it seems too thick after reheating, just add a splash of chicken broth or milk to thin it out. The microwave works too – just use medium power and stir every minute or so.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 170-200 g
• Fat: 180-210 g
• Carbohydrates: 180-210 g

Ingredients

For the soup:

• 6 strips extra-thick bacon
• 2 tbsp bacon fat
• 1 lb boneless skinless chicken breasts or thighs
• 1–2 tsp olive oil
• 2 tbsp unsalted butter (if not using bacon fat)
• 1 small yellow onion, diced
• 3/4 cup diced carrots
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 5 cups chicken broth
• 1 cup half & half
• 1-1/2 lb yukon gold or red potatoes

For seasoning:

• 1 tsp hot sauce
• 1 tsp worcestershire sauce
• 1 tsp dried parsley
• 1/2 tsp dried rosemary
• 1/2 tsp dried oregano
• 1/2 tsp mustard powder
• 1/4 tsp black pepper
• 1 pinch crushed red pepper flakes
• Salt and more pepper, as desired

For finishing:

• 1-1/2 cups cheddar cheese, shredded
• Green onions, sliced for garnish

Step 1: Cook the Bacon and Prepare Drippings

• 6 strips extra-thick bacon
• 2 tbsp bacon fat

In a 4.5-quart soup pot, slowly cook the extra-thick bacon strips over low heat.

(I find cutting the bacon in half helps it fit better and cook evenly.) As the bacon cooks, prepare and measure out the other ingredients.

Once the bacon is crisp, transfer it to a paper towel-lined plate to drain.

Once cooled, chop the bacon into bite-sized pieces.

Reserve 2 tablespoons of bacon fat from the pot, and wipe out any dark burnt spots, but leave the flavorful browned bits for added depth in the soup.

Step 2: Season and Sear the Chicken

• 1 lb boneless skinless chicken breasts or thighs
• 1–2 tsp olive oil
• salt and more pepper, as desired
• 2 tbsp unsalted butter (if not using bacon fat)

Season both sides of the chicken breasts or thighs with a generous amount of salt and pepper.

Heat 1–2 teaspoons of olive oil in the pot (or add 2 tablespoons of unsalted butter if not using bacon fat) over medium-high heat.

Sear the seasoned chicken for about 3 minutes per side until a golden crust forms.

It’s okay if the inside is still undercooked, as it will finish cooking in the soup.

Remove the chicken from the pot and let it rest for 10 minutes before cutting it into bite-sized cubes.

I always let the chicken rest before cutting to keep it juicy and tender.

Step 3: Sauté Aromatics and Add Seasonings

• 2 tbsp bacon fat (from Step 1)
• 1 small yellow onion, diced
• 3/4 cup diced carrots
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1 tsp hot sauce
• 1 tsp Worcestershire sauce
• 1 tsp dried parsley
• 1/2 tsp dried rosemary
• 1/2 tsp dried oregano
• 1/2 tsp mustard powder
• 1/4 tsp black pepper
• 1 pinch crushed red pepper flakes

Return the reserved bacon fat to the pot over medium heat.

Use a silicone spatula to scrape and dissolve any browned bits from the bottom and sides for extra flavor.

Add the diced onions, carrots, and celery, tossing to coat in the fat.

Sauté for about 5 minutes until softened.

Mix in the minced garlic, hot sauce, Worcestershire sauce, dried parsley, dried rosemary, dried oregano, mustard powder, black pepper, and crushed red pepper flakes.

Stir well to combine and allow the spices to become fragrant.

Step 4: Build the Soup Base and Simmer

• 1/4 cup all-purpose flour
• 5 cups chicken broth
• 1 cup half & half
• 1-1/2 lb yukon gold or red potatoes
• chicken (cubed, from Step 2)

Sprinkle the flour over the vegetable mixture, stirring to evenly coat, and cook for about 2 minutes to remove the raw flour flavor.

Gradually pour in the chicken broth in small splashes, stirring continuously and scraping up any browned bits as you go.

Slowly add the half & half in the same manner to ensure a smooth soup base.

Peel and dice the potatoes into bite-sized pieces, then add them to the pot.

Bring the soup to a boil, then reduce to a gentle simmer.

Return the cubed chicken (from Step 2) and any accumulated juices to the pot.

Partially cover and simmer over medium heat for about 20 minutes, or until the potatoes are fork tender.

Step 5: Finish the Soup and Serve

• 1-1/2 cups cheddar cheese, shredded
• chopped bacon (from Step 1)
• green onions, sliced for garnish

Reduce the heat to low.

Stir in the shredded cheddar cheese a little at a time until melted and soup is creamy.

Add half of the chopped bacon (from Step 1) into the soup, reserving the remaining bacon for garnish.

Ladle the soup into bowls and top each serving with the reserved bacon and a generous sprinkle of sliced green onions.

For a little extra zing, I like to add an extra dash of hot sauce before serving.

Warming Chicken Potato Soup

Delicious Warming Chicken Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 19 minutes mins

Cook Time 38 minutes mins

Total Time 57 minutes mins

Servings 4

Calories 3200 kcal

Ingredients

  

For the soup:

• 6 strips extra-thick bacon
• 2 tbsp bacon fat
• 1 lb boneless skinless chicken breasts or thighs
• 1–2 tsp olive oil
• 2 tbsp unsalted butter (if not using bacon fat)
• 1 small yellow onion, diced
• 3/4 cup diced carrots
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 5 cups chicken broth
• 1 cup half & half
• 1-1/2 lb yukon gold or red potatoes

For seasoning:

• 1 tsp hot sauce
• 1 tsp Worcestershire sauce
• 1 tsp dried parsley
• 1/2 tsp dried rosemary
• 1/2 tsp dried oregano
• 1/2 tsp mustard powder
• 1/4 tsp black pepper
• 1 pinch crushed red pepper flakes
• salt and more pepper, as desired

For finishing:

• 1-1/2 cups cheddar cheese, shredded
• green onions, sliced for garnish

Instructions

 

• In a 4.5-quart soup pot, slowly cook the extra-thick bacon strips over low heat. (I find cutting the bacon in half helps it fit better and cook evenly.) As the bacon cooks, prepare and measure out the other ingredients. Once the bacon is crisp, transfer it to a paper towel-lined plate to drain. Once cooled, chop the bacon into bite-sized pieces. Reserve 2 tablespoons of bacon fat from the pot, and wipe out any dark burnt spots, but leave the flavorful browned bits for added depth in the soup.
• Season both sides of the chicken breasts or thighs with a generous amount of salt and pepper. Heat 1–2 teaspoons of olive oil in the pot (or add 2 tablespoons of unsalted butter if not using bacon fat) over medium-high heat. Sear the seasoned chicken for about 3 minutes per side until a golden crust forms. It’s okay if the inside is still undercooked, as it will finish cooking in the soup. Remove the chicken from the pot and let it rest for 10 minutes before cutting it into bite-sized cubes. I always let the chicken rest before cutting to keep it juicy and tender.
• Return the reserved bacon fat to the pot over medium heat. Use a silicone spatula to scrape and dissolve any browned bits from the bottom and sides for extra flavor. Add the diced onions, carrots, and celery, tossing to coat in the fat. Sauté for about 5 minutes until softened. Mix in the minced garlic, hot sauce, Worcestershire sauce, dried parsley, dried rosemary, dried oregano, mustard powder, black pepper, and crushed red pepper flakes. Stir well to combine and allow the spices to become fragrant.
• Sprinkle the flour over the vegetable mixture, stirring to evenly coat, and cook for about 2 minutes to remove the raw flour flavor. Gradually pour in the chicken broth in small splashes, stirring continuously and scraping up any browned bits as you go. Slowly add the half & half in the same manner to ensure a smooth soup base. Peel and dice the potatoes into bite-sized pieces, then add them to the pot. Bring the soup to a boil, then reduce to a gentle simmer. Return the cubed chicken (from Step 2) and any accumulated juices to the pot. Partially cover and simmer over medium heat for about 20 minutes, or until the potatoes are fork tender.
• Reduce the heat to low. Stir in the shredded cheddar cheese a little at a time until melted and soup is creamy. Add half of the chopped bacon (from Step 1) into the soup, reserving the remaining bacon for garnish. Ladle the soup into bowls and top each serving with the reserved bacon and a generous sprinkle of sliced green onions. For a little extra zing, I like to add an extra dash of hot sauce before serving.