CHICKEN POTATO SOUP

Chicken Potato Soup is my ultimate comfort food when the weather turns cold or when someone in the house needs something warm and nourishing. This soup combines tender chicken, hearty potatoes, and plenty of vegetables in a creamy, cheesy broth that actually tastes homemade. I started making this about five years ago when my daughter was sick, and it’s been our go-to comfort meal ever since.

The first time I made this, I added the cheese too early and it turned stringy and grainy. Now I know to add it at the very end, off the heat, so it melts smoothly into the soup. The combination of fresh herbs, tender vegetables, and that creamy cheddar finish makes this chicken potato soup taste like you spent hours in the kitchen. But honestly? It comes together in about an hour from start to finish, and most of that is just letting it simmer. The smell alone makes everyone gather in the kitchen asking when dinner will be ready.

Everything You Need for This Hearty Soup

I always use fresh rosemary and thyme when I can find them because the flavor difference is remarkable compared to dried herbs. Pro tip: dice your vegetables into similar-sized pieces so everything cooks evenly.

• 1 tbsp olive oil
• 1 tbsp (20g) butter
• 1 medium onion, diced (about 1 cup)
• 2 medium carrots, diced (about 1 cup)
• 2 to 3 celery stalks, diced (about 3/4 cup)
• 2 to 3 garlic cloves, finely chopped
• 1/2 tbsp fresh rosemary, chopped (or 1/2 tsp dried)
• 1/2 tbsp fresh thyme, chopped (or 1/2 tsp dried)
• 1 lb (450g) chicken breast, cut into bite-sized pieces
• 2 tbsp plain flour (all-purpose flour)
• 2 cups (475ml) milk (whole milk works best)
• 1 1/2 lb (650g) potatoes, peeled and cubed into 1/2-inch pieces
• 4 cups (1 liter) chicken stock
• 1 cup (120g) low-fat cheddar cheese, shredded
• A handful of fresh parsley, roughly chopped
• Salt and freshly ground black pepper, to taste

When choosing potatoes, I prefer Yukon gold because they hold their shape well and add a buttery flavor. If you only have dried herbs, use about one-third the amount of fresh since dried herbs are more concentrated. For the cheese, shred it yourself from a block rather than buying pre-shredded for the smoothest melting.

Simple Steps to Make Chicken Potato Soup

Step 1: In a large pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until the butter melts and starts to foam. Add the diced onions, carrots, and celery. Sauté for 7 to 8 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent. You should see a little color developing on the edges.

Step 2: Add the finely chopped garlic, rosemary, and thyme to the pot. Stir constantly for 1 to 2 minutes until the garlic becomes fragrant and aromatic. Be careful not to let the garlic burn or it will turn bitter.

Step 3: Add the bite-sized chicken pieces to the pot. Cook, stirring occasionally, for about 5 to 6 minutes until the chicken is browned on all sides. The chicken doesn’t need to be cooked through yet, just nicely seared on the outside.

Step 4: Sprinkle 2 tablespoons plain flour over the chicken and vegetables. Stir well for about 1 minute to coat everything evenly and cook out the raw flour taste. The mixture will look a bit dry and chalky at first.

Step 5: Slowly pour in the milk, a little at a time (about 1/4 cup at a time), stirring constantly to create a smooth mixture. This prevents lumps from forming. Continue adding milk gradually while stirring until all 2 cups are incorporated and the mixture is smooth and creamy.

Step 6: Add the cubed potatoes to the pot, then pour in the chicken stock. Stir well to lift any browned bits stuck to the bottom of the pot, as these add tremendous flavor. The liquid should cover the potatoes by about an inch.

Step 7: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let the soup simmer, uncovered or partially covered, for 20 to 25 minutes. The potatoes should be fork-tender and the chicken cooked through (165°F internal temperature). Stir occasionally to prevent sticking.

Step 8: Once the potatoes are tender, remove the pot from heat. Add 1 cup shredded cheddar cheese to the hot soup, stirring gently until it melts completely into the broth. The soup should look creamy and smooth, not stringy.

Step 9: Stir in the fresh chopped parsley. Taste the soup and season with salt and freshly ground black pepper as needed. I usually add about 1 teaspoon salt and 1/2 teaspoon pepper, but taste as you go. Serve hot.

Pro tip: If your soup is too thick, thin it with a bit more chicken stock or milk. If it’s too thin, let it simmer uncovered for an additional 5 to 10 minutes to reduce and thicken naturally.

What to Serve with Chicken Potato Soup

This chicken potato soup is hearty enough to be a complete meal, but a few simple sides make it even more satisfying.

Crusty Bread: Warm, crusty bread or soft dinner rolls are perfect for dunking into the creamy broth. The bread soaks up all those delicious flavors and adds textural contrast.

Simple Green Salad: A fresh salad with mixed greens, cucumber, and tomatoes dressed lightly with vinaigrette adds brightness and cuts through the richness of the soup.

Garlic Bread: Buttery garlic bread takes this meal to the next level and provides that satisfying crunch alongside the creamy soup.

Oyster Crackers: Traditional oyster crackers or saltines add a nice textural element and are especially popular with kids.

More Hearty Potato Soups to Warm You Up

This chicken potato soup delivers classic comfort, and there are other delicious potato soup variations to explore. For a meatier version with Italian flavors, the Sausage Potato Soup combines flavorful Italian sausage with creamy potatoes for a satisfying meal. When you want to add more vegetables, the Broccoli Potato Cheese Soup brings vibrant broccoli florets and sharp cheddar into the mix for nutritious comfort food.

For an even more indulgent version, the Loaded Creamy Broccoli Potato Soup tops everything with crispy bacon and extra cheese. If you prefer the convenience of slow cooker meals, the Creamy Chicken and Potato Soup offers similar flavors with bacon and vegetables in a rich, velvety broth.

Storing Your Leftover Chicken Potato Soup

Store this chicken potato soup in an airtight container in the refrigerator for up to 4 days. The flavors meld together beautifully overnight, making leftovers incredibly delicious.

When reheating, I recommend using the stovetop over medium-low heat, stirring occasionally until heated through. You may need to add a splash of chicken stock or milk to thin it out since the soup thickens as it sits and the potatoes absorb liquid. Microwave reheating works too, using 90-second intervals and stirring between each round.

Pro tip: This soup freezes reasonably well for up to 3 months, though the potatoes may be slightly softer and the texture a bit grainier after thawing. Freeze without the cheese, then add fresh shredded cheese when reheating for the best texture.

Common Questions About Chicken Potato Soup

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