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 perfect on a cold day, but honestly, my family asks for it year-round.
What I love most is how well it holds up. The flavors deepen overnight, which makes it perfect 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 |
| 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 |
How To Make Chicken and Potato Soup
- Cook the chicken: Season and cook chicken halves in olive oil, then set aside.
- Veggies: In the same pot, cook the veggies and garlic. Add potatoes and broth; simmer until soft.
- Make roux: Mix flour and milk in another pan to thicken.
- Mix it all: Add the roux to the soup; stir in the cream.
- Add chicken and cheese: Chop the chicken, add it back to the pot, and stir in cheese.
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 low heat, 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 Pecan Salad
Sandwiches
Grilled Cheese Sandwich Recipe
Side Dishes
Roasted Broccoli Recipe
Chicken and Potato Soup
With a rich, creamy base, tender chicken, melt-in-your-mouth potatoes, and plenty of vegetables, this Chicken and Potato Soup is the perfect comfort food!
Equipment
Ingredients
Chicken
- 2 medium chicken breasts
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 3/4 teaspoon salt
- 3/4 teaspoon pepper
- 3 tablespoon olive oil divided
Soup
- 5 tablespoons unsalted butter divided
- 3 cups mirepoix or 1 cup diced carrots, 1 cup diced celery, and 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 1 teaspoon chicken bouillon powder
- 4 cups diced baby gold potatoes unpeeled
- 3 cups chicken broth
- 1/3 cup flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 2 cups freshly shredded sharp Cheddar cheese
- 1 cup frozen peas optional
- Fresh parsley or thyme, optional
- Hearty buttered bread for serving
Instructions
- Cut chicken breasts in half widthwise to create 4 thinner pieces. Pound each piece to even out thickness. Season both sides with Italian seasoning, garlic powder, salt, and pepper.
- In a large pot, heat 2 tablespoons olive oil over medium-high heat. Cook chicken until it’s 160°F all the way through and the juices run clear, about 3–4 minutes. Transfer chicken to a plate, cover with foil, and let it rest for 5 minutes. Slice, dice, or shred the chicken.
- Without wiping it out, add 1 tablespoon oil and 1 tablespoon butter to the same pot you cooked the chicken in. Add mirepoix; sauté for 5–7 minutes. Add minced garlic, chicken bouillon powder, and diced potatoes; sauté for 1 minute.
- Pour in chicken broth and bring to a boil. Reduce heat, cover pot, and simmer for 10–15 minutes until potatoes are fork tender.
- In a separate medium pot, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add milk while whisking continuously until smooth. Cook until the mixture thickens, then stir in heavy cream. Keep warm, whisking occasionally.
- Pour the milk and cream mixture into the soup. Reduce heat to low. Gradually add shredded cheese, a handful at a time, stirring between additions until melted. Return cooked chicken to the pot. If desired, add frozen peas and stir until warmed. Taste and adjust seasonings as needed.
- Enjoy the soup warm, garnished with freshly chopped parsley or thyme. Serve with hearty buttered bread if desired.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Storage: Allow the soup to cool to room temperature, then store it in airtight containers in the fridge for 3–5 days. For longer storage, freeze in freezer-safe containers for 2–3 months. To reheat, thaw in the fridge, then warm on the stove over low heat, stirring often. Add a splash of chicken broth to thin the soup if needed.
Nutrition
Serving: 1serving | Calories: 718kcal | Carbohydrates: 50g | Protein: 34g | Fat: 43g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 150mg | Sodium: 1211mg | Potassium: 1222mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1225IU | Vitamin C: 37mg | Calcium: 472mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
