Creamy Chicken and Potato Soup is pure comfort food! A rich, creamy base packed with tender chicken, soft potatoes, and plenty of veggies.
author’s note
My “Just One More Bowl” Soup!
After perfecting my Chicken Noodle Soup, I knew I wanted to create a version with potatoes. Something thicker, richer, and just as comforting, but with that extra heartiness that makes you want another serving.
I tested this recipe again and again, adjusting the seasoning, playing with the texture, and fine-tuning the balance between creamy and chunky. The result is the best creamy chicken and potato soup I have ever made. It is the kind of soup that feels reliable on a cold day, but honestly, my family asks for it year-round.
What It is satisfying to most is how well it holds up. The flavors deepen overnight, which makes it reliable for meal prep. It is filling, cozy, and somehow always disappears faster than I expect.
Chicken and Potato Soup Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Chicken breasts | Rotisserie chicken or leftover baked chicken works if you want to save time. |
| Baby gold potatoes | Yukon golds are a great substitute. Cut potatoes evenly so they all get tender. |
| Mirepoix (carrots, celery, onion) | Use a food processor for fast chopping. |
| Chicken bouillon powder | Use extra broth if you do not have bouillon. |
| Whole milk | 2 percent will work but the soup will be a little thinner. |
| Heavy cream | Half and half can be used for a lighter option. |
| Sharp Cheddar cheese | Colby Jack or mild white cheddar also melt well. Freshly grate for the best melt! |
How To Make Chicken and Potato Soup
- Cook the chicken: Season and cook chicken halves in olive oil, then keep nearby.
- Veggies: In the same pot, cook veggies and garlic. Add potatoes and broth; simmer.
- Make roux: Mix flour and milk in another pan to thicken.
- Mix it all: Add the roux to the soup; mix in the cream.
- Add chicken and cheese: Chop the chicken, add it back to the pot, and mix in cheese.
chelsea’s recipe tips
My Top Tips For Success!
- Cut chicken into thinner pieces: It cooks more evenly and quickly this way.
- Don’t wipe out the chicken pot: Those browned bits left behind add flavor to the veggies and broth.
- Don’t rush roux: Cook butter and flour for about a minute before adding milk.
- Turn down the heat before adding cheese: Once the creamy base is in, keep the soup over a low burner and gradually mix in the cheese.
- Season at end: Broth, bouillon, and Cheddar all contain salt, so taste the finished soup before deciding if it needs more.
Storage
Leftovers?
- Cool: Let the soup reach room temp.
- Refrigerator: Store in airtight containers for 3-5 days.
- Longer Storage: Freeze in freezer-safe containers for 2-3 months.
- Reheat: Thaw in the fridge if frozen. Reheat on the stove over a low burner, stirring often. Add a splash of chicken broth if needed to thin it. More tips here.
Serve Chicken and Potato Soup With:
Appetizers
Life-Changing No-Knead Dinner Rolls
Healthy
Kale Cranberry Salad
Sandwiches
Grilled Cheese Sandwich Recipe
Side Dishes
Roasted Broccoli Recipe
