Creamy Chicken and Potato Soup is the ultimate comfort food! You’ll love this rich, creamy base loaded with tender chicken, melt-in-your-mouth potatoes, and loads of veggies.
After perfecting my ideal Chicken Noodle Soup, it was time to create a delicious chicken soup with potatoes!
This Chicken and Potato Soup Is:
- Comforting: It’s perfect for cold days: filling and satisfying.
- Flavorful: The rich, creamy base brims with savory, tender chicken.
- Nutritious: This soup is full of chicken protein and vitamins from veggies.
- Family-friendly: It’s loved by all ages and is great for family dinners.
- Leftover-friendly: This is even tastier the next day, and great for meal prep.
Chicken and Potato Soup Ingredients
- Chicken breasts: Use two medium-sized breasts. Slice them in half for faster cooking.
- Seasoning: Keep it simple with garlic powder, Italian seasoning, and chicken bouillon–plus salt and pepper.
- Mirepoix (carrots, celery, onion): Dice uniformly for even cooking.
- Minced garlic: Use jarred for convenience.
- Gold potatoes: Skin is so delicate, there’s no need to peel.
- Chicken broth: Use the best quality. Swanson® is a great choice.
- Flour: Used for thickening.
- Milk: We recommend whole milk.
- Heavy cream: Adds a touch of richness and improves mouthfeel.
- Sharp Cheddar cheese: Freshly grated is best.
How To Make Chicken and Potato Soup
- Cook the chicken: Season and cook chicken halves in olive oil; set aside.
- Sauté the veggies: In the same pot, sauté the mirepoix and garlic.
- Simmer the potatoes: Add potatoes and broth; simmer until tender.
- Make the roux: Create a flour and milk mixture in a separate pan.
- Combine: Blend roux into the soup; add cream.
- Add chicken and cheese: Return chopped chicken to pot; stir in cheese.
- Finish and serve: Adjust seasoning and serve warm.
What To Serve With Chicken and Potato Soup
- Crusty Bread or Dinner Rolls: For dipping.
- Garden Salad: or try this Kale Cranberry Pecan Salad!
- Grilled Cheese: Does anything beat this combo?!
- Roasted Vegetables: Like Roasted Broccoli or Roasted Brussels Sprouts
- Cornbread Muffins: Warm and buttery!
Storage
Leftovers
- Cool: Bring the soup to room temperature.
- Refrigerator: Store in airtight containers for 3-5 days.
- Longer Storage: Freeze in freezer-safe containers for 2-3 months.
- Reheat: Thaw in fridge if frozen. Reheat on the stove (low heat), stirring often. Add a splash of chicken broth if needed to thin (more tips here).
More Hearty Soup Recipes:
- Vegetarian Split Pea Soup Recipe
- Italian Sausage Pasta Soup
- Cheesy Potato Soup
- Roasted Red Pepper Soup
- Five-Ingredient Creamy Chicken and Wild Rice Soup
Chicken and Potato Soup
Creamy Chicken and Potato Soup is the ultimate comfort food! You'll love this rich, creamy base loaded with tender chicken, melt-in-your-mouth potatoes, and loads of veggies.
Equipment
- Large Dutch oven or cast iron pot
Ingredients
Chicken
- 2 medium-sized chicken breasts (1 lb total)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ¾ teaspoon each: salt and pepper
- 3 tablespoon olive oil, divided
Soup
- 5 tablespoons unsalted butter separated
- 3 cups mirepoix: 1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion
- 1 tablespoon minced garlic
- 1 teaspoon chicken bouillon powder
- 4 cups gold potatoes, diced to 1/2 inch (unpeeled)
- 3 cups chicken broth
- ⅓ cup white all-purpose flour
- 3 cups milk (whole recommended)
- ½ cup heavy cream
- 2 cups Freshly grated sharp Cheddar cheese (gently pack to measure)
- Optional: 1 cup frozen peas, fresh parsley or thyme, crusty buttered bread (for dunking!)
Instructions
- CHICKEN PREP: Cut chicken breasts in half widthwise to create four thinner pieces. Pound each piece to even out thickness. Season both sides with Italian seasoning, garlic powder, salt, and pepper.
- COOK CHICKEN: In a large pot, heat 2 tbsp olive oil over medium-high heat. Cook the seasoned chicken for 3-4 minutes per side or until fully cooked. Transfer chicken to a plate, cover with foil, and let it rest for 5 minutes. Slice, dice, or shred the chicken.
- VEGGIES: In the same pot (don't wipe out!), add 1 tbsp oil and 1 tbsp butter. Add diced carrots, celery, and onion; sauté for 5-7 minutes. Add minced garlic, chicken bouillon powder, and diced potatoes; sauté for 1 minute.
- SIMMER: Pour in chicken broth and bring to a boil. Reduce heat, cover pot, and simmer for 10-15 minutes until potatoes are fork tender.
- CREAM BASE: In a separate medium-sized pot, melt 4 tbsp 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.
- FINISH SOUP: Pour the milk and cream mixture into the soup. Reduce heat to low. Gradually add grated cheese, a handful at a time, stirring in between additions until melted. Return cooked chicken to the pot. Add frozen peas (if using) and stir until warmed. Taste and adjust seasonings as needed.
- ENJOY: Enjoy the soup warm, garnished with freshly chopped parsley or thyme. Serve with a crusty loaf of bread if desired.
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.
