I remember coming home on a chilly day feeling drained, craving something warm and comforting that didn’t take forever to make. That’s when I perfected this creamy chicken potato soup recipe—my ultimate foolproof guide for busy weeknights. This hearty one-pot meal blends simple ingredients with big flavors, making it the perfect cozy bowl to curl up with. Plus, if you join my newsletter, you get a free PDF with the Top 5 One-Pot Winter Soups to make your dinner planning even easier.
Table Of Content
Why You’ll Love This Chicken Potato Soup Recipe
- The smoked beef bacon adds incredible depth and smoky richness that makes the broth unforgettable.
- Searing the chicken seals in juices and creates a golden crust, boosting flavor without extra fuss.
- The creamy base is perfectly smooth and never lumpy thanks to a careful roux and gradual stirring technique.
- This recipe is super adaptable for shortcuts and swaps, fitting easily into any busy schedule.
Ingredients:
- 6 strips thick cut smoked beef bacon (plus 2 tbsp. vegetable shortening)
- 1 lb. boneless skinless chicken breast (or thighs)
- Salt/Pepper
- 1-2 teaspoons olive oil
- 2 tablespoons butter (not needed if vegetable shortening is used)
- 1 small yellow onion (diced)
- ¾ cup carrots (diced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1/4 cup flour
- 5 cups chicken broth
- 1 cup half and half
- 1 ½ lbs. Yukon Gold potatoes (or red potatoes)
- 1 ½ cups cheddar cheese (shredded)
- Green onions (to garnish)
- 1 teaspoon dried parsley
- ½ teaspoon each dried rosemary, oregano, mustard powder
- ¼ teaspoon pepper
- 1 pinch red pepper flakes
Key Ingredients for the Best Chicken Potato Soup
This recipe uses simple, high-impact ingredients to builds flavors layering taste and comfort effortlessly. Thick-cut smoked beef bacon brings a smoky punch, while Yukon Gold potatoes add just the right balance of creaminess and structure. Onions, garlic, and classic soup veggies like carrots and celery provide a savory foundation. A mix of spices and half and half rounds everything out to silky perfection.
Choosing the Best Potatoes
Yukon Gold potatoes are ideal because they are waxy, holding their shape well without turning mushy. This maintains a cozy, chunky texture in the soup. Avoid starchy potatoes like Russets; they tend to break down too much, making the soup gluey and less appetizing. Using the right potato is key to that perfect spoonful every time.
How to Make Chicken Potato Soup (Step-by-Step)
For the best results, gather and prep all ingredients ahead to keep things flowing smoothly in the kitchen.
- Cook the smoked beef bacon slowly over low heat in a 4.5-quart soup pot. Cutting the bacon strips in half helps them cook evenly. Once crispy, set aside on paper towels and save the 2 tablespoons of vegetable shortening left in the pot.
- Wipe the pot gently to remove any dark spots but leave flavorful browned bits; they’re essential for a rich broth.
- Season the chicken breasts or thighs with salt and pepper. Heat olive oil in the pot over medium-high heat and sear the chicken 3 minutes per side until golden crust forms. The center will finish cooking in the soup. Let rest 10 minutes, then cut into bite-sized pieces.
- Return the vegetable shortening to the pot over medium heat. Use a silicone spatula to scrape up every bit of flavor from the bottom and sides. Add diced onions, carrots, and celery, tossing to coat. Soften for 5 minutes.
- Stir in the garlic, hot sauce, Worcestershire sauce, and dried seasonings. Combine evenly.
- Add the flour and cook for 2 minutes, stirring constantly to cook out the raw taste.
- Gradually pour in the chicken broth in small splashes, stirring continuously and scraping to deglaze the pot. Then add half and half in the same careful manner.
- Peel and cube the Yukon Gold potatoes and add to the soup. Bring to a boil, then reduce to a simmer. Add the chopped chicken along with any juices from the plate. Simmer partially covered 20 minutes until potatoes are tender.
- Reduce heat to low, sprinkle in the shredded cheddar cheese if using, and stir half the chopped smoked beef bacon into the soup.
- Serve garnished with remaining smoked bacon and green onions for that extra touch.
Expert Tips for Perfect, Creamy Soup
- Always cook the flour thoroughly to avoid any raw taste in your roux; 2 minutes is ideal.
- Temper dairy by slowly stirring it into the hot broth to prevent curdling.
- Avoid boiling the soup after adding cheese; gentle heat keeps it silky.
- For a quick weeknight shortcut, swap seared chicken with leftover or rotisserie chicken added in the last 10 minutes.
Easy Chicken Potato Soup Variations
Loaded Baked Potato Style
Top your soup with sour cream, extra shredded cheddar, and fresh chives for that classic baked potato vibe.
Spicy Southwest Style
Add a diced jalapeño with your onions, then stir in corn and cilantro at the end to wake up the flavors.
Lighter, Broth-Based Version
Skip the flour, butter, and half-and-half to create a lighter, broth-forward soup that’s still comforting and delicious.
Slow Cooker & Instant Pot Instructions
Slow Cooker Chicken Potato Soup
Add smoked bacon, seared chicken, onions, carrots, celery, garlic, hot sauce, Worcestershire, flour, broth, half and half, potatoes, and seasonings into your slow cooker. Cook on low for 6-7 hours or high for 3-4. Stir in cheese and garnish with bacon and green onions before serving.
Instant Pot Chicken Potato Soup
Set to sauté and cook bacon slowly. Remove bacon and sear chicken on sauté mode. Add veggies, garlic, hot sauce, Worcestershire, and flour; cook 2 minutes. Pour in broth, half and half, potatoes, and seasonings. Seal and cook on high pressure for 8 minutes. Quick-release pressure, stir in cheese and bacon, then serve.
What to Serve with Chicken Potato Soup
- Crusty bread (try my Pumpkin Banana Bread)
- Soft dinner rolls
- Simple green salad like this Arugula Salad with Lemon Vinaigrette
- Garlic breadsticks for an easy, crowd-pleasing side
Storage, Freezing, and Reheating Instructions
For leftovers, store soup in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in suitable containers for up to 3 months. To reheat, warm gently on the stovetop over low heat to prevent potatoes from becoming mushy. Avoid boiling or microwaving to keep texture intact.
Frequently Asked Questions (FAQ)
How do I make this soup gluten-free?
Use a 1:1 gluten-free flour blend or mix a cornstarch slurry with cold water to thicken instead of flour.
How can I make this dairy-free and still creamy?
Replace half and half with full-fat oat milk or blended cashew cream for a rich, creamy texture without dairy.
My soup is too thin, how can I thicken it?
Make a slurry of flour or cornstarch and cold water, then stir it into simmering soup slowly until thickened.
Why did my cream soup curdle?
High heat or acidic ingredients can cause dairy proteins to curdle. Always temper dairy slowly and avoid boiling after adding cream or cheese.
Can I use leftover rotisserie chicken?
Yes! Skip searing and add shredded rotisserie chicken during the last 10 minutes of cooking for a speedy version.
Conclusion
This chicken potato soup is exactly the kind of cozy, hearty meal that lifts you up on busy days. Its rich flavors, creamy texture, and simple ingredients make it a go-to for comforting dinners. Did you make a variation or have a question? I’d love to hear from you! Share your twists, results, and any questions in the comments below!
Chicken Potato Soup
Ingredients
Equipment
Method
- Cook the smoked beef bacon in a 4.5-quart soup pot over low heat until crispy, then set aside to cool and chop.
- Remove dark spots from the pot, leaving bacon remnants and reserving 2 tablespoons of vegetable shortening.
- Season chicken with salt and pepper, then sear in olive oil over medium-high heat for about 3 minutes per side until golden.
- Return vegetable shortening to the pot and add diced onions, carrots, and celery, cooking for 5 minutes until softened.
- Stir in minced garlic, hot sauce, Worcestershire sauce, and the specified dried seasonings.
- Add flour and cook for 2 minutes, stirring, until the raw flour smell is gone.
- Gradually whisk in chicken broth, then half and half, ensuring to scrape the bottom of the pan to incorporate flavors.
- Add peeled and cubed potatoes along with the seared chicken and its juices; bring to a boil, then reduce to a simmer for about 20 minutes until potatoes are fork-tender.
- Lower the heat, stir in shredded cheddar cheese and half of the chopped smoked beef bacon.
- Garnish with green onions and the remaining bacon before serving.
