Chicken Potato Soup
This delicious chicken potato soup recipe combines potatoes, vegetables, bacon and chicken with a nourishing broth and heavy cream. It’s the perfect creamy soup for a cool fall or winter day.
Why You’ll Love This Recipe
I’ve always loved homemade soup recipes. It’s one of my favorite things to make in the fall and winter months. There’s just something so cozy about a bowl of hot soup and a slice of homemade bread on a cool evening.
Whether it’s chicken gnocchi, butternut squash soup, or creamy potato soup, it’s hard to go wrong with simple soup. In addition to being a comfort food, soup is so versatile. You can either enjoy it by itself or serve it with sliced bread, biscuits, and a simple salad with homemade ranch dressing and sourdough croutons.
This creamy chicken potato soup is so satisfying and nourishing, particularly if you use homemade chicken broth from pastured chickens. This recipe is a great way to get more bone broth in your diet! I like to make broth and keep it in my freezer so I always have some to pull out for recipes.
Also, since it’s filled with chicken, bacon, and heavy cream, this hearty soup is loaded with protein. You won’t be hungry after eating this simple meal!
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Supplies Needed for This Recipe
Chicken Potato Soup Ingredients
- Cooked chicken: You can use any type of cooked chicken (whole chicken or pieces such as chicken thighs) you prefer. Once the chicken is cooked, it will need to be shredded. If you’re in a hurry, you could also buy a precooked rotisserie chicken or precooked chicken strips.
- Bacon: Crispy bacon adds an extra flavor dimension that nicely complements the other ingredients.
- Yellow onion: Onions are always a great way to add flavor to a soup.
- Carrots: Diced carrots add nutrition and color.
- Celery: Celery contributes a nice mildly earthy flavor to this dish.
- Garlic: Cooked garlic has a somewhat pungently sweet taste.
- Hot sauce: A dash of hot sauce adds a little heat. You can increase the amount if you like hot, or leave this out altogether.
- Italian seasoning: The aromatic mix of Italian seasonings like marjoram, thyme, and rosemary make for an excellent touch.
- Black pepper: Black pepper adds extra flavor that goes well with this soup.
- Mustard powder: You may not typically think of using dry mustard powder (also known as mustard flour) in soup, but it adds a little zest.
- Paprika: Paprika has a mildly spicy, almost smoky flavor.
- Red pepper flakes: Like the hot sauce, crushed red pepper flakes contribute some heat. Use more or less depending on your heat preference.
- Flour: Flour adds a thickening quality to your soup. If you’re avoiding gluten, you could substitute cornstarch or arrowroot.
- Chicken broth: I love making homemade chicken broth for soup. You can also use prepackaged broth. If using homemade broth, you’ll want to add salt to taste.
- Yukon gold potatoes: You could use Russet potatoes if you don’t have gold potatoes.
- Heavy Cream: Using heavy cream makes the soup creamier and more flavorful than soup made only with broth. You could also use half and half in place of the cream.
- Cheddar cheese: Cheese pairs well with the potatoes and chicken to make the soup hearty and creamy.
Optional Ingredients
Any or all of these are great choices for toppings for your soup.
- Bacon
- Green onions
- Cheddar cheese
How to Make Chicken Potato Soup
1. Prepare the vegetables by dicing the carrots, celery, onion and garlic. Cube the potatoes into pieces.
2. Fry the bacon in a Dutch oven or large pot over medium heat. Once cooked, remove the bacon but leave some bacon grease in the pot.
3. Add the carrots, celery and onion to the pot and sauté in the bacon drippings until slightly tender. Then add the garlic and cook for a minute.
4. Mix in the hot sauce and all the spices (Italian seasoning, pepper, mustard powder, paprika and red pepper flakes).
5. Add the flour to the pot and cook.
6. Pour in the chicken broth, add the potatoes and chicken. Cover and simmer until the potatoes are fork tender.
7. Lastly, chop the bacon and add it back into the pot (leaving some for topping). Pour in the heavy cream and fold in the cheese (also leaving some for topping).
8. Top with bacon, cheese and/or green onions and serve.
How to Store
Store any leftover soup in an airtight container in the fridge. Use within 3 to 4 days.
You can freeze this soup but the vegetables may change texture once thawed and reheated.
More Dinner Recipes
- Chicken Gnocchi Soup
- White Chicken Chili
- Slow Cooker Chicken Stew
- One Pot Chili Mac and Cheese
- Classic Homemade Chili
Chicken Potato Soup
Equipment
- Knife
Ingredients
- 3 large carrots diced
- 3 celery stalks diced
- 1/2 medium yellow onion diced
- 2 tablespoons garlic minced
- 1.5 pounds Yukon gold potatoes diced
- 6 strips bacon uncooked
- 1 tablespoon hot sauce (optional) to taste
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon dry mustard powder
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes to taste
- 1/4 cup flour
- 4 cups chicken broth
- 3 cups cooked chicken shredded
- 1 cup heavy cream
- 1 cup cheddar cheese shredded
- salt to taste (if needed)
Optional Toppings
- Bacon cooked, chopped
- Green onions sliced
- Cheddar cheese shredded
Instructions
- Prepare the vegetables by dicing the carrots, celery, onion and garlic. Peel and cube the potatoes into one-inch (bite-sized) pieces.
- Fry the bacon in a Dutch oven or large pot over medium heat. Once cooked, remove the bacon but leave about 2 tablespoons of bacon grease in the pot.
- Add the carrots, celery and onion to the pot and sauté in the bacon drippings for about 5 minutes or until slightly tender. Then add the garlic and cook for an additional minute.
- Mix in the hot sauce and all the spices (Italian seasoning, pepper, mustard powder, paprika and red pepper flakes).
- Add the flour to the pot and cook for an additional minute.
- Pour in the chicken broth, add the potatoes and chicken. Cover and simmer for 20 to 25 minutes until the potatoes are fork tender.
- Lastly, chop the bacon and add it back into the pot (leaving some for topping). Pour in the heavy cream and fold in the cheese (also leaving some for topping).
- Top with bacon, cheese and/or green onions and serve.
This worked exactly as written, thanks!
You’re very welcome! I’m happy to hear that!