Creamy Chicken Potato Soup

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

↓ For the full ingredients and detailed method, jump to the recipe card.

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.

Dive into Comfort with These Cozy Recipes

• Hearty Chicken Vegetable Soup
• Marry Me Chicken Soup
• White Bean and Sausage Soup
• Sweet Potato, Chickpea and Red Lentil Soup
• Slow Cooker Chicken Soup

If you loved this Chicken Potato Soup recipe, please give it a star rating! ⭐️⭐️⭐️⭐️⭐️ Snap a picture and share it with me on Instagram using the hashtag #Nusde – don’t forget to tag me @supergolden88

You might also like my Parsnip, Kale and Stilton Soup.