Creamy Chicken and Potato Soup Recipe

Introduction

This creamy chicken and potato soup is a comforting bowl of warmth, perfect for chilly days. Loaded with tender chicken, crispy bacon, and hearty potatoes, it’s rich, flavorful, and easy to make for any family dinner.

Ingredients

• 1 lb bacon, cooked and crumbled
• ¼ cup unsalted butter
• 1 onion, diced
• ½ cup carrots, diced
• ½ cup celery, diced
• 5 garlic cloves, minced
• ½ cup all-purpose flour
• 4 cups chicken broth
• 1 chicken bouillon cube
• ½ teaspoon thyme
• 1 bay leaf
• Salt and pepper, to taste
• 3 Russet potatoes, peeled and diced
• 1½ lbs chicken breast, cooked and diced
• 1 cup heavy cream
• Toppings of choice (see options in post)

Instructions

1. Step 1: In a large pot or Dutch oven, cook the bacon until crispy. Remove the bacon to a paper towel-lined plate and reserve about ¼ cup of the pan drippings in the pot.
2. Step 2: Add the butter to the pot and melt it. Then sauté the onions, carrots, celery, and garlic for about 5 minutes until softened.
3. Step 3: Sprinkle the flour over the vegetables and whisk for 2–3 minutes. Remove the pot from heat and slowly whisk in the chicken broth until the mixture is smooth.
4. Step 4: Return the pot to the heat and add the bouillon cube, thyme, bay leaf, salt, pepper, and diced potatoes. Bring to a boil, then reduce heat to a simmer and cook for about 20 minutes, or until the potatoes are fork-tender.
5. Step 5: Stir in the cooked chicken and heavy cream. Simmer over medium heat for about 10 minutes to combine flavors and heat through.
6. Step 6: Adjust seasonings to taste. Serve the soup in bowls topped with the reserved bacon and any other desired toppings.

Tips & Variations

• For extra richness, use homemade chicken broth instead of store-bought.
• Substitute heavy cream with half-and-half for a lighter version.
• Add chopped fresh parsley or chives as a bright, fresh topping.
• To make this soup vegetarian, omit the bacon and chicken and use vegetable broth instead.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Adding a splash of cream or broth during reheating can help restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use leftover or rotisserie chicken for this soup?

Yes, leftover or rotisserie chicken works perfectly and can save time. Just shred or dice it before adding to the soup.

Is it possible to freeze this soup?

Yes, you can freeze this soup. Allow it to cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently to avoid curdling the cream.

Creamy Chicken and Potato Soup Recipe

Print Recipe

★★★★★

4.4 from 139 reviews

This Creamy Chicken and Potato Soup is a hearty and comforting dish perfect for chilly days. Made with crispy bacon, tender chicken breast, russet potatoes, and a creamy broth enriched with heavy cream, this soup offers a rich and satisfying flavor profile. The blend of sautéed vegetables and aromatic herbs creates a balanced depth of taste, making it an ideal meal for family dinners or casual gatherings.

• Author: Isla
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Protein

• 1 lb bacon, cooked and crumbled
• 1 ½ lbs chicken breast, cooked and diced

Vegetables

• 1 onion, diced
• ½ cup carrots, diced
• ½ cup celery, diced
• 5 garlic cloves, minced
• 3 Russet potatoes, peeled and diced

Liquids and Dairy

• ¼ cup unsalted butter
• 4 cups chicken broth
• 1 cup heavy cream

Seasonings and Others

• ½ cup all-purpose flour
• 1 chicken bouillon cube
• ½ teaspoon thyme
• 1 bay leaf
• Salt and pepper, to taste
• Toppings of choice (see options in post)

Instructions

1. Cook the Bacon: In a large pot or Dutch oven, cook the bacon until it becomes crispy. Remove the bacon and place it on a paper towel-lined plate to drain excess grease, reserving about ¼ cup of the bacon drippings in the pot.
2. Sauté Vegetables: Add the butter to the pot with the bacon drippings and melt over medium heat. Add the diced onions, carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables soften and become fragrant.
3. Create the Roux and Broth: Sprinkle the all-purpose flour evenly over the sautéed vegetables and whisk continuously for 2-3 minutes to cook the flour taste out. Remove the pot from heat and gradually whisk in the chicken broth until the mixture is smooth and lump-free.
4. Add Herbs and Potatoes: Return the pot to the heat and add the chicken bouillon cube, thyme, bay leaf, salt, and pepper. Stir in the peeled and diced potatoes.
5. Simmer Potatoes: Bring the soup to a boil, then reduce the heat to a simmer. Let it cook for about 20 minutes or until the potatoes are tender when pierced with a fork.
6. Incorporate Chicken and Cream: Stir in the cooked diced chicken breast and heavy cream. Allow the soup to simmer over medium heat for an additional 10 minutes to meld all flavors together.
7. Adjust Seasonings and Serve: Taste the soup and adjust salt and pepper to your liking. Serve hot in bowls, topped with your choice of desired toppings.

Notes

• For a thicker soup, you can mash some of the potatoes before adding the chicken and cream.
• Feel free to substitute chicken broth with vegetable broth for a lighter flavor.
• Options for toppings include shredded cheese, chopped green onions, sour cream, or extra crispy bacon bits.
• This soup can be refrigerated for up to 3 days or frozen for up to 2 months.

Keywords: Creamy Chicken Soup, Potato Soup, Comfort Food, Chicken and Potato, Hearty Soup, Bacon Soup, Homemade Soup