Creamy Chicken and Potato Soup for Cozy Nights In

Creamy Chicken and Potato Soup is a comforting hug in a bowl, perfect for chilly evenings.

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Prep Time 20

Cook Time 45

Total Time 1 5

Servings: 6 bowls

Course: Soups

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

4 slices Bacon Adds smokiness and flavor; can substitute turkey bacon or omit for a lighter version.
2 tablespoons Unsalted Butter Provides richness for sautéing vegetables; use salted butter if preferred.
1 medium Onion Enhances the flavor base; yellow or white onions are best.
2 medium Carrots Adds sweetness and color; can be replaced with parsnips for a unique twist.
2 stalks Celery Contributes crunch and depth; omit if unavailable.
3 cloves Garlic Imparts rich flavor; adjust quantity to taste.
1/4 cup All-Purpose Flour Thickens the soup; substitute with cornstarch for gluten-free.
4 cups Chicken Broth Forms the soup base; use homemade or low-sodium store-bought broth.
1 cube Chicken Bouillon Boosts overall flavor; can replace with Better than Bouillon or omit.
1 teaspoon Dried Thyme Adds aromatic herbal notes.
1 leaf Bay Leaf Adds flavor.
to taste Salt Adjust to taste, keeping in mind broth saltiness.
to taste Pepper Adjust to taste.

For the Main Ingredients

4 medium Russet Potatoes Provide creaminess and body; leave skins on for a waxy texture.
2 cups Cooked Chicken Breast Provides protein; feel free to use rotisserie chicken.
1 cup Heavy Cream Adds rich creaminess; substitute with half-and-half for lighter option.

For the Toppings

to taste Toppings of Choice Suggestions include crumbled bacon, shredded cheese, or fresh herbs.

Equipment

Large pot or Dutch oven

Method

Step-by-Step Instructions

In a large pot or Dutch oven, cook diced bacon over medium heat for about 5–7 minutes until crispy. Transfer to a paper towel-lined plate, leaving drippings.
Melt butter in the same pot, then add onions, carrots, and celery. Sauté for 5 minutes. Stir in garlic during the last minute.
Sprinkle flour over the sautéed vegetables, remove from heat, and whisk for 2-3 minutes. Gradually whisk in chicken broth until smooth.
Add chicken bouillon, thyme, bay leaf, salt, and pepper. Stir in diced potatoes, boil then simmer for 20 minutes until potatoes are fork-tender.
Stir in chicken and cream, simmer for an additional 10 minutes, adjusting seasoning as needed.
Remove bay leaf and ladle soup into bowls. Top with preferred toppings and serve hot.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 950mgPotassium: 900mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

This soup is perfect for freezing. Cool completely before storing for later enjoyment.

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