Creamy Chicken Potato Soup
, Published Oct 25, 2024
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This Chicken Potato Soup is loaded with tender chicken, bacon, veggies and potatoes in a rich creamy broth. The perfect meal for a chilly day, this is definitely one of the tastiest soups around!
Love creamy soups? Try my Chicken and Wild Rice Soup!
Chicken + potatoes + bacon + cream = the most heavenly soup EVER!! I am seriously in love with this recipe and I think it will WOW you too. It is just so packed with flavor and super easy to make too.
I am all about the soups right now – I could literally live off soup come autumn. I am talking about the kind of soups that are close relatives to cozy stews though. Hearty, thick, filling and loaded with indulgence: cream, bacon, cheese… I want it all.
This Creamy Chicken Potato Soup recipe is currently battling it out with Marry Me chicken soup for first place in our hearts. I personally can’t choose between them, they are both ridiculously delicious!
Chicken Potato Soup Ingredients
- Bacon: smoked bacon adds a TON of flavor to this soup! Cook until crisp and you can use the drippings to cook the vegetables in.
- Chicken: I used diced chicken thighs but you can also use chicken breasts, leftover roast chicken or rotisserie chicken.
- Potatoes: choose a medium starchy potato that will still keep its shape in soup such as Yellow or Yukon Gold potatoes (King Edward or Rooster potatoes are good options in the UK).
- Mirepoix: is the fancy french term for the trio of onions, celery and carrots (soffritto is the Italian term for the same trinity) – slow cooking these vegetables provides the foundation of flavor for our soup.
- Salt, pepper, red pepper flakes, garlic powder.
- French mustard: marries incredibly well with the potatoes and cream but you won’t taste it, it simply enhances all the flavors of the soup.
- Chicken broth: you can use canned chicken broth, Better than Bouillon roasted chicken base or Knorr Chicken stock pots.
- Cornstarch: a couple of teaspoons diluted in equal parts cold water will thicken the soup.
- Cream: heavy cream, half and half or evaporated milk add a luxurious touch that makes this irresistible.
- Cheese: freshly grated strong cheddar and Parmesan for even more deliciousness.
- Spinach: to balance out the indulgence, only ever so slightly 🙂
- Chopped parsley or thyme to garnish.
How to make Chicken Potato Soup
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Cook the bacon over low heat in a large pot until it crisps up and render its fat. Use tongs to set the bacon aside on a paper towel lined plate. Leave it to cool then chop it up.
Add a little butter to the pot with the bacon drippings and heat until melted. Add the onion, celery, carrots and potatoes and season with salt, pepper, garlic powder and red pepper flakes. Cook over medium heat for five minutes then add the mustard.
Pour in the chicken broth and bring to a simmer. Add the diced chicken and cooked bacon, partially cover the pot and simmer gently for 20 minutes or until the potatoes are tender and chicken is cooked through. Break up some of the potatoes against the side of the pot.
Stir the cornstarch slurry and cream into the soup, heating through until the broth thickens. Add the chopped spinach and grated cheese and have a taste – divine or what?
Garnish with the parsley and serve with a side of crusty bread and some grated Parmesan cheese.
Recipe Tips
- Don’t use shredded cheese in the soup as it won’t melt properly. Use a box grated to grate the cheese just before adding to the soup.
- Store in an airtight container in the fridge for up to three days or freeze, in portions, for up to three months. Thaw overnight in the fridge before reheating.
- Be stingy with the salt in this recipe as the bacon and cheese will add a lot of saltiness. Have a taste before serving and adjust the seasoning, if needed.
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Creamy Chicken Potato Soup
Ingredients
- 5 strips smoked bacon
- ½ tbsp unsalted butter
- 1 large onion , diced
- 2 carrots , diced
- 2 ribs celery , diced
- 6 medium potatoes , peeled and cubed
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- ½ tsp black pepper plus extra to serve
- 1 tbsp Dijon mustard
- 1 lb (450g) boneless skinless chicken thighs , diced
- 6 ½ cups (1 ½ liters) chicken broth
- 3 tsp cornstarch (=cornflour)
- ½ cup (125ml) cream , heavy / double
- 4 tbsp grated cheddar cheese
- 1 cup (30g) baby spinach roughly chopped
- 3 tbsp parsley , chopped
- grated Parmesan , to serve
Instructions
- Cook the bacon over low heat in a large pot until it crisps up and render its fat. Use tongs to set the bacon aside on a paper towel lined plate. Leave it to cool then chop it up.5 strips smoked bacon
- Add a little butter to the pot with the bacon drippings and heat until melted. Add the onion, celery, carrots and potatoes and season with salt, pepper, garlic powder and red pepper flakes. Cook over medium heat for five minutes then add the mustard.½ tbsp unsalted butter, 1 large onion, 2 carrots, 2 ribs celery, 6 medium potatoes, 1 tsp salt, 1 tsp garlic powder, 1 tsp red pepper flakes, 1 tbsp Dijon mustard, ½ tsp black pepper
- Pour in the chicken broth and bring to a simmer. Add the diced chicken and cooked bacon, partially cover the pot and simmer gently for 20 minutes or until the potatoes are tender and chicken is cooked through. Break up some of the potatoes against the side of the pot.6 ½ cups (1 ½ liters) chicken broth, 1 lb (450g) boneless skinless chicken thighs
- Dilute the cornstarch in equal amounts cold water. Stir the cornstarch slurry and cream into the soup, heating through until the broth thickens.3 tsp cornstarch, ½ cup (125ml) cream
- Add the chopped spinach and grated cheese and have a taste – divine or what? Garnish with the parsley and serve with a side of crusty bread and some grated Parmesan cheese.4 tbsp grated cheddar cheese, 1 cup (30g) baby spinach, 3 tbsp parsley, grated Parmesan
Notes
- Don’t use shredded cheese in the soup as it won’t melt properly. Use a box grated to grate the cheese just before adding to the soup.
- Store in an airtight container in the fridge for up to three days or freeze, in portions, for up to three months. Thaw overnight in the fridge before reheating.
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
