The Ultimate Chicken Potato Soup Recipe

I still remember the first time I made chicken potato soup after moving to the U.S. The cold winter evening called for something warm and comforting, but I wasn’t sure where to start. Slowly, I discovered a recipe that’s simple, hearty, and full of flavor, the perfect way to unwind and nourish after a busy day. This is my ultimate chicken potato soup guide, ready in about an hour.

Table of Contents

Why This is the Last Chicken Potato Soup Recipe You’ll Ever Need

• One Recipe, Three Methods: Learn how to make it on the stovetop, Instant Pot, and Slow Cooker for ultimate versatility.
• Made for Every Diet: Includes creamy, broth-based, and dairy-free options tested to suit your needs.
• Complete Guidance: From picking the perfect potatoes to troubleshooting, this guide answers all your chicken potato soup questions.
• Flavor-Packed and Easy: Combines smoky bacon, tender chicken, and perfect potatoes for comforting, fuss-free dinners.

Ingredients:

• 6 strips thick cut smoked beef bacon (plus 2 tbsp. vegetable shortening)
• 1 lb. boneless skinless chicken breast (or thighs)
• Salt and pepper to taste
• 1-2 teaspoons olive oil
• 2 tablespoons butter (optional, if not using vegetable shortening)
• 1 small yellow onion, diced
• 3/4 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 1/2 lbs. Yukon Gold potatoes, peeled and cubed
• 1 1/2 cups cheddar cheese, shredded
• Green onions for garnish
• 1 teaspoon dried parsley
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano
• 1/2 teaspoon mustard powder
• 1/4 teaspoon pepper
• 1 pinch red pepper flakes

Ingredient Spotlight: The Keys to the Perfect Soup

The Best Potatoes for Soup

Choosing the right potato can make or break your chicken potato soup. Yukon Gold potatoes are creamy and hold their shape well, making your soup smooth and hearty without turning mushy. Russet potatoes, on the other hand, are starchy and tend to fall apart, which is great if you want a naturally thickened broth. For this recipe, Yukon Gold offers a perfect balance of texture and creaminess.

Choosing Your Chicken

Boneless, skinless chicken breasts or thighs work wonderfully here. Breasts give lean protein with a firmer texture, while thighs have a bit more fat and richness. Leftover rotisserie chicken is also a smart shortcut—just add it toward the end to warm through. Searing the chicken first builds a flavorful crust that enriches your broth.

How to Make Chicken Potato Soup (Classic Stovetop Method)

Sear the Chicken

Start by seasoning your chicken with salt and pepper, then sear it over medium-high heat until golden on both sides. This step locks in juices and adds depth to the soup. The chicken doesn’t need to be fully cooked now because it will finish simmering with the potatoes.

Build the Flavor Base

Next, cook thick-cut smoked beef bacon slowly in a pot to release smoky richness and render fat, which flavors every spoonful. Keep the flavorful browned bits in the pot. Then soften diced onion, carrots, and celery in vegetable shortening or butter. Add garlic, hot sauce, Worcestershire sauce, and seasonings for a savory punch before stirring in flour to form a roux. Cooking the flour removes any raw taste and thickens your soup naturally.

Simmer to Perfection

Gradually whisk in chicken broth and half-and-half, scraping those tasty bits from the pot. Add peeled Yukon Gold potatoes cut into bite-sized cubes, then return the chicken pieces and any juices to the pot. Simmer gently until potatoes are fork-tender—about 20 minutes. Off the heat, stir in shredded cheddar cheese and half the chopped bacon for a creamy, cheesy finish. Garnish with green onions before serving.

Chicken Potato Soup Your Way: Instant Pot & Slow Cooker Instructions

Instant Pot Chicken Potato Soup

Use the sauté function to cook bacon and vegetables as usual. Add flour to create the roux, then slowly pour in broth and half-and-half, stirring well. Place the seasoned chicken and potatoes into the pot. Seal the lid and cook on high pressure for 8 minutes. Use natural release for 10 minutes before quick releasing any remaining pressure. Stir in cheese and bacon, then garnish and serve.

Slow Cooker (Crockpot) Chicken Potato Soup

Sauté bacon, vegetables, and garlic on stove first. Transfer these to the slow cooker along with flour, broth, half-and-half, chicken, and potatoes. Cook on low for 6–7 hours or high for 3–4 hours until potatoes are tender. Add cheese and bacon just before serving to keep the creamy texture fresh.

The Secret to an Ultra-Creamy Chicken Potato Soup (3 Easy Methods)

1. The Classic Roux (used in this recipe)

Start by cooking flour in fat (vegetable shortening or butter) until it loses its raw smell. This thickens the soup while adding a nutty flavor.

2. The Gluten-Free Cornstarch Slurry

Combine 1 tablespoon cornstarch with 2 tablespoons cold water and stir into simmering soup. Cook for a couple of minutes until thickened to your liking.

3. The Dairy-Free Cashew Cream

Blend 1 cup soaked cashews with ¾ cup water until silky smooth. Stir into the soup at the end for rich creaminess without dairy.

Recipe Variations and Ingredient Substitutions

Ingredient	Substitute Options
Chicken	Leftover rotisserie chicken (add last 5 mins)
Bacon	Turkey bacon, pancetta, or smoked paprika
Flour	Gluten-free all-purpose flour
Half-and-Half	Evaporated milk, heavy cream, dairy-free milk

Try these creative twists:

• Spicy Southwest Style: Add chipotle powder and corn for a smoky kick.
• Herby Lemon Style: Stir in fresh lemon juice and chopped thyme for brightness.

Tips for Success

• Don’t boil the soup after adding cheese or dairy to avoid graininess.
• Cut potatoes into uniform ½-inch cubes for even cooking.
• Taste and adjust seasoning at the end; bacon and broth add natural salt.
• Use smoked beef bacon for richer broth flavor.
• Let the chicken rest after searing to keep it juicy when cut.

What to Serve with Chicken Potato Soup

• Crusty bread for perfect dipping.
• Simple green salad with vinaigrette to brighten the meal.
• Classic grilled cheese sandwich for extra comfort.
• Roasted vegetables for a wholesome side.

Storage, Freezing, and Reheating Instructions

Storing Leftovers

Keep your chicken potato soup in an airtight container in the fridge for up to 4 days.

Freezing

Dairy-based soups freeze with some texture changes. Freeze without cheese, then add freshly shredded cheese after reheating.

Reheating

Warm gently on the stove over low heat, stirring often. Avoid boiling to maintain creamy texture.

Frequently Asked Questions (Troubleshooting FAQ)

Why is my soup grainy?

This usually happens from boiling dairy or cheese. Keep the soup at a low simmer after adding creamy ingredients to prevent curdling.

How can I thicken my chicken potato soup?

Try making a cornstarch slurry or partially blend the soup using an immersion blender for a thicker consistency.

My soup is too salty, how can I fix it?

Add a splash more broth or include extra potato cubes to absorb excess salt.

Why did my potatoes turn to mush?

Overcooking or using high-starch potatoes like Russets can cause mushiness. Cut potatoes evenly and check for fork tenderness.

Can I use leftover rotisserie chicken?

Yes! Skip searing the chicken and add shredded rotisserie chicken in the last 5 minutes of simmering to warm through.

More Comforting Soup Recipes You’ll Love

• Simple Chicken Noodle Soup
• Creamy Chicken Enchilada Soup
• Chicken Tortilla Soup Delight

Conclusion

This chicken potato soup recipe is proof that comfort doesn’t have to be complicated. With smoky bacon, tender chicken, and creamy potatoes, it’s a weeknight winner you’ll want to make over and over. I can’t wait for you to try this! Which version will you make first: the classic creamy, the Instant Pot version, or the dairy-free one? Let me know how it turns out in the comments below! And if you loved it, please consider leaving a star rating on the recipe card.

Don’t dorget to follow me on Pinterest for more recipes @aisharecipes.