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Creamy Chicken Potato Soup Recipe


This Creamy Chicken Potato Soup is a delightful combination of tender vegetables, succulent chicken, and a rich cheddar broth, infused with aromatic herbs. Perfect for a cozy meal on a chilly evening, this soup is both comforting and satisfying. Follow this simple recipe to create a hearty dish that will warm you from the inside out.


Bacon Crumble:

  • 4 slices bacon, finely chopped
  • ¼ cup Panko Breadcrumbs
  • 1 teaspoon fresh herbs (thyme, rosemary, and parsley)

Chicken Potato Soup:

  • 1 tablespoon olive oil
  • 3 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 ribs celery, chopped
  • 4 tablespoons all-purpose flour
  • 2 cups low-sodium chicken broth
  • 2 ½ cups 2% milk or whole milk
  • 3 large carrots, chopped
  • 4 large Russet or Yukon Gold potatoes, peeled and diced (about 2 lbs)
  • 2 cups shredded cheddar cheese
  • 2 ½ cups cooked chicken breast, cut into cubes or shredded
  • Kosher salt and fresh ground black pepper to taste
  • 2 tablespoons fresh herbs (thyme, rosemary, and parsley)


  1. Prepare Bacon Crumble:
  • In a small skillet over medium heat, fry the chopped bacon until brown and crispy.
  • Add the Panko Breadcrumbs to the skillet and cook for 2 minutes or until lightly browned, stirring continuously.
  • Remove from the heat and stir in the fresh herbs. Set aside.
  1. Cook Chicken Potato Soup:
  • Heat the olive oil and butter over medium heat in a large Dutch Oven or soup pot.
  • Add the onion and celery and cook until the vegetables are tender.
  • Reduce the heat to medium-low and sprinkle in the flour. Continue cooking for 2 minutes while stirring.
  • Slowly stir in the chicken broth and milk, alternating between them.
  • Bring the mixture to a low boil then reduce to a simmer.
  • Add the carrots and potatoes and simmer until fork-tender.
  • Reduce the heat to as low as it will go and whisk in the cheese a little at a time until melted.
  • Add the cooked chicken breast and stir to warm.
  • Remove from the heat and stir in the fresh herbs.
  • Season with salt and pepper to taste.
  1. Serve:
  • Dish the soup into bowls and top with a heaping tablespoon of the bacon mixture.
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  • The bacon crumble can be made up to 24 hours in advance and stored in an airtight container in the fridge.
  • Do not drain the bacon grease; instead, add the breadcrumbs and toast them in the bacon grease.
  • You can use roasted rotisserie chicken for this recipe, or substitute with baked chicken breasts, poached chicken, grilled chicken, or pan-fried chicken.
  • The best potatoes for this soup are Russets, as they break down slightly, creating an ultra-creamy texture.
  • For aesthetic purposes, peel the carrots and let their beautiful orange color shine through.
  • Store leftovers in an airtight container in the fridge. Reheat on the stovetop or in the microwave at a reduced power.
  • Freeze this soup in a heavy-duty freezer bag or sturdy freezer container for up to 3 months. Thaw in the fridge overnight. Reheat on the stovetop or in the microwave.


1. Can I use different herbs in this soup?

  • Yes, feel free to customize the herbs according to your preference. Thyme, rosemary, and parsley add a wonderful flavor, but you can experiment with others like sage or basil.

2. Can I make this soup vegetarian?

  • Yes, you can omit the chicken and bacon to make a vegetarian version of this soup. You may want to increase the amount of vegetables or add beans for extra protein.

3. Can I use a different type of cheese?

  • While cheddar cheese adds a rich flavor to this soup, you can substitute with other cheeses like Gruyere or Swiss for a slightly different taste.

4. Can I use frozen vegetables instead of fresh?

  • Yes, frozen vegetables can be used as a convenient alternative. Just be sure to adjust the cooking time accordingly.

By following this recipe, you’ll create a delicious and comforting Creamy Chicken Potato Soup that’s perfect for any occasion. Enjoy!