Creamy Chicken and Potato Soup
This Creamy Chicken and Potato Soup is a quick, easy, and hearty soup overflowing with chicken, potatoes, veggies, bacon, and cheese. It’s ready in just 40 minutes and always a crowd-pleaser.
We make a ton of soups and stews during the fall and winter. We love everything from beef stew to Italian wedding soup. If it’s hot and meaty, we’re on board. That’s why we love this chicken and potato soup. It’s creamy, cheesy, and full of meat and veggies. It even has a nice kick of heat with a little hot sauce thrown in!
Table of contents
❤️ Why You’ll Love This Recipe
- Simple Ingredients: Everything you need to make this soup is in your kitchen or your local grocery store.
- Easy: It only takes a few simple steps and about 40 minutes from start to finish.
- Hearty: This soup has a nice, thick texture with tons of hearty ingredients like chicken, potatoes, vegetables, and cheese.
- Perfect for Cold Days: This is the perfect recipe to fill and warm you up on a cold day.
🛒Ingredients
This recipe uses basic ingredients found in your kitchen or local grocery store. There’s no need for tracking down fancy ingredients!
Everything you need is listed here, but you can find the exact amounts in the recipe card at the end of the post.
- Cooked chicken – shredded
- Bacon – uncooked
- Yellow onion
- Carrots – diced
- Celery – diced
- Garlic – minced
- Hot sauce
- Italian seasoning
- Pepper
- Mustard powder
- Paprika
- Red pepper flakes
- Flour
- Low-sodium chicken broth
- Yukon Gold potatoes – cubed
- Half and Half
- Shredded cheddar cheese
🔪 How to Make Creamy Chicken and Potato Soup
1: Fry the bacon on medium heat in a Dutch oven or large pot. Then, remove the bacon, leaving 2 tablespoons of grease in the pot.
2: Add the carrots, celery, and onions to the pot and saute them until slightly tender. Then, add the garlic and cook for about a minute.
3: Mix the hot sauce and all the seasonings into the vegetables and stir. Then, add the flour and cook for a minute.
4: Add the chicken broth, potatoes, and chicken, cover, and simmer until the potatoes are fork-tender.
5: Chop the bacon and add it to the soup, reserving some for topping. Then, add the heavy cream and fold in the cheese, reserving some for topping, as well.
6: Serve in bowls topped with bacon, cheese, and green onions.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Mild: Omit the hot sauce for a mild version.
- Extra Spicy: Add diced jalapenos to the veggie mixture.
- Extra Rich: For an extra rich, creamy soup, use heavy cream in place of half and half.
- Dairy-Free: Use plant milk like almond milk for a dairy-free version.
If you think this soup looks good, then check out our old-fashioned cheesy potato soup.
🥄 Equipment
- Measuring cups and spoons
- Dutch oven
- Knife
- Cutting board
🥫 Storage
Refrigerate this soup for up to 3 days in an air-tight container. Because it’s made with half and half, this soup shouldn’t be frozen.
To reheat the soup, cook it in a saucepan on medium-low until heated through.
What to Serve with Creamy Chicken Potato Soup
This rich soup is loaded with meat and veggies, so it’s already a complete meal. We recommend keeping things light, with sides like breadsticks, focaccia bread, or a simple salad.
💭 Tips
- A Dutch oven is best for this soup because it distributes the heat evenly. A heavy-bottomed pot is your next best bet.
- It’s important to cook the flour for a minute or two to get rid of the raw flour flavor.
- When cooking the vegetables, add the garlic last so it doesn’t overcook and burn.
- Add the half and half at the very end of the cooking process so it doesn’t curdle.
⁉️ FAQ
Thick, cut bacon works best. It has a meaty texture and the perfect fat ratio to lean meat to add the most flavor without being overly fatty.
Shred your chicken while it’s warm for the easiest shredding. Two shredding claws or a hand mixer are both excellent methods for easily shredding the meat.
The best potatoes for potato soup vary depending on the kind of soup you’re making. For thick, creamy potato soup with very few large chunks, use russet potatoes. Yukon Gold potatoes are rich and buttery, and potato soup can have some larger chunks in it. Waxy potatoes, like red potatoes, are excellent for potato soup when you want it to have larger chunks of potatoes.
🍽 More Recipes
Do you enjoy potato soup? Then, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Creamy Chicken and Potato Soup
Equipment
- large pot
Ingredients
- 3 cups cooked chicken shredded
- 5 strips bacon uncooked
- ½ medium yellow onion
- 3 large carrots diced
- 3 celery stalks diced
- 2 tablespoons garlic minced
- 1 tablespoon hot sauce I used Baby Ray’s Buffalo Sauce
- 1 teaspoon italian seasoning
- ½ teaspoon pepper
- 1 teaspoon mustard powder
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes more or less depending on heat preference
- ¼ cup flour
- 4 cups low sodium chicken broth
- 1.5 pounds yukon gold potatoes cubed
- 1 cup half and half
- 1 cup shredded cheddar cheese
Instructions
- Prepare the vegetables. Finely dice the carrots, celery, onion and garlic. Cube the potatoes into quarter inch pieces.
- In a dutch oven or large pot over medium heat, fry the bacon. Once cooked, remove the bacon but leave about two tablespoons of bacon grease in the pot.
- Add the carrots, celery and onion to the pot and saute 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 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 – 25 minutes or 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).
- Serve, top with bacon, cheese and/or green onions. Enjoy!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
