CREAMY CHICKEN AND POTATO SOUP

Creamy Chicken and Potato Soup is my ultimate cold-weather comfort food, loaded with crispy bacon, tender chicken, hearty potatoes, and vegetables all swimming in a rich, creamy broth. I started making this about six years ago when I was looking for something heartier than regular chicken soup, and this recipe delivers on every level. The combination of bacon fat and butter creates an incredibly flavorful base that makes this soup taste like you spent all day on it.

The first time I made this, I added the flour too quickly and ended up with lumps throughout the soup. Now I know to whisk constantly and add the broth slowly, which creates that perfectly smooth, velvety texture. This creamy chicken and potato soup has become my go-to recipe for using up leftover rotisserie chicken, though you can easily cook chicken specifically for this. The soup freezes beautifully, so I often make a double batch to have comfort food ready whenever I need it.

Everything You Need for This Hearty Soup

I always use thick-cut bacon for this recipe because it renders more fat for flavor and creates meatier bacon pieces for topping. Pro tip: using low-sodium chicken broth lets you control the salt level better since bacon adds plenty of saltiness.

• 1 lb bacon, chopped into 1/2-inch pieces
• 1/4 cup unsalted butter
• 1 onion, diced (about 1 cup)
• 1/2 cup carrots, diced
• 1/2 cup celery, diced
• 5 garlic cloves, minced
• 1/2 cup all-purpose flour
• 4 cups chicken broth (low sodium preferred)
• 1 chicken bouillon cube
• 1/2 tsp thyme (dried)
• 1 bay leaf
• Salt and ground black pepper, to taste
• 3 Russet potatoes, peeled and diced into 1/2-inch cubes
• 1 1/2 lbs chicken breast, boneless skinless, cooked and diced
• 1 cup heavy cream

Optional toppings:

• Cheddar cheese, shredded
• Diced green onions
• Sour cream
• Chopped parsley
• Additional crumbled bacon

For the chicken, rotisserie chicken is a huge time-saver and adds great flavor. If cooking chicken specifically for this soup, poach it in the broth you’ll use for the soup to add even more flavor. Russet potatoes are best here because they break down slightly and help thicken the soup naturally.

Simple Steps to Make Creamy Chicken and Potato Soup

Step 1: In a large pot or Dutch oven, cook 1 lb chopped bacon over medium heat for about 10 minutes, stirring occasionally, until the bacon is crispy and has rendered most of its fat. Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving about 1/4 cup of the bacon drippings in the pot. If you have more than 1/4 cup, pour off the excess. If you have less, that’s fine too.

Step 2: Add 1/4 cup butter to the pot with the bacon drippings and melt over medium heat.

Step 3: Add the diced onions, carrots, and celery to the pot. Sauté for about 5 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent. The vegetables should smell sweet and aromatic.

Step 4: Add the minced garlic and stir constantly for about 30 seconds until fragrant. Don’t let the garlic brown or it will turn bitter.

Step 5: Sprinkle 1/2 cup flour over the vegetables. Stir continuously for 2 to 3 minutes to cook out the raw flour taste. The mixture will look dry and clumpy at first, then start to form a thick paste. This is your roux, which will thicken the soup. Keep stirring to prevent burning.

Step 6: Remove the pot from the heat. Slowly whisk in the chicken broth, adding about 1/2 cup at a time and whisking constantly until smooth before adding more. This prevents lumps from forming. Taking the pot off the heat makes this step easier and reduces the risk of lumps.

Step 7: Once all the broth is incorporated and smooth, return the pot to medium heat. Add the chicken bouillon cube, 1/2 teaspoon thyme, 1 bay leaf, salt, and pepper. I usually start with about 1 teaspoon salt and 1/2 teaspoon pepper, knowing I can adjust later. Add the diced potatoes and stir everything together.

Step 8: Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to maintain a gentle simmer. Cook for about 20 minutes, or until the potatoes are fork-tender. They should break apart easily when pressed gently with a fork.

Step 9: Add the cooked, diced chicken and 1 cup heavy cream to the pot, stirring to combine everything evenly.

Step 10: Continue simmering over medium-low heat for about 10 minutes, stirring occasionally, until the chicken is heated through and the flavors have melded together. Remove and discard the bay leaf.

Step 11: Taste the soup and adjust the seasoning with additional salt and pepper as needed. The soup should be rich, creamy, and well-seasoned.

Step 12: Serve hot in bowls with your desired toppings. I always add the reserved crispy bacon, plus shredded cheddar cheese and green onions.

Pro tip: If your soup is too thick, thin it with additional chicken broth or milk. If it’s too thin, let it simmer uncovered for an extra 5 to 10 minutes to reduce and thicken. You can also mash a few of the potato pieces against the side of the pot to release their starch and thicken the soup naturally.

What to Serve with Creamy Chicken and Potato Soup

This creamy chicken and potato soup is a complete meal on its own with protein, vegetables, and starch all in one bowl, but a few simple sides make it even better.

Crusty Bread: Warm, crusty bread or soft dinner rolls are perfect for soaking up every drop of the creamy broth. The bread adds satisfying texture and makes this feel like a special meal.

Flaky Biscuits: Buttery, flaky biscuits are the ultimate comfort food pairing. They’re perfect for dunking and add even more richness to the meal.

Simple Side Salad: A fresh green salad with light vinaigrette cuts through the richness of the soup and adds brightness. The crisp greens provide a nice textural contrast.

Cornbread: Slightly sweet cornbread complements the savory, bacon-rich soup beautifully and adds a Southern comfort food touch.

More Satisfying Chicken and Potato Recipes

This creamy chicken and potato soup showcases how bacon elevates comfort food, and there are other ways to enjoy chicken and potatoes together. For a slow cooker version with less effort, the Garlic Parmesan Crockpot Chicken and Potatoes creates restaurant-quality cream sauce while you go about your day. When you want a lighter preparation, the Crockpot Chicken and Potatoes uses bright lemon-butter-garlic flavors instead of cream.

If you’re exploring other hearty soups, try the Sausage Potato Soup for Italian-inspired flavors, the Chicken Potato Soup for a version with fresh herbs and cheddar, or the Loaded Creamy Broccoli Potato Soup when you want to add nutritious broccoli to the mix.

Storing Your Leftover Creamy Chicken and Potato Soup

Store this creamy chicken and potato soup in an airtight container in the refrigerator for up to 5 days. The flavors actually improve overnight as everything melds together, making leftovers incredibly delicious.

When reheating, I recommend the stovetop method over medium-low heat, stirring frequently. The soup will thicken as it sits, so add a splash of chicken broth or milk to return it to the right consistency. You can also reheat individual portions in the microwave using 90-second intervals, stirring between each round.

Pro tip: This soup freezes beautifully for up to 3 months. However, if you’re planning to freeze it, don’t overcook the potatoes initially. Keep them slightly firm so they don’t turn mushy when reheated. Thaw overnight in the refrigerator, then reheat gently on the stovetop. You can also reheat from frozen in a slow cooker on low for 4 to 5 hours after it thaws enough to release from the container.

Common Questions About Creamy Chicken and Potato Soup

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