This creamy chicken and potato soup is thick, hearty and filling enough to serve as the whole meal. Tender potatoes, chicken and vegetables make it substantial, while cheddar cheese and half and half give the broth a rich, creamy texture. Add a piece of crusty bread for soaking up what’s left in the bowl, or simply enjoy it on its own.
I came up with this chicken and potato soup recipe because I wanted a soup that could stand on its own as dinner. I love soup, but some recipes leave me feeling like I still need to make sandwiches, a salad or something else to turn them into a full meal. This one doesn’t. It’s thick, hearty and packed with enough chicken, potatoes and vegetables to fill everyone up with just one bowl.
What I really like is the balance between creamy and substantial. The cheddar and half and half make the broth rich and comforting, while the chunks of potato, chicken, carrots and celery give you plenty to dig into with every spoonful. It’s especially good on a chilly night when I want something warm and satisfying that's also really easy to prepar. A piece of crusty bread is nice for soaking up every last bit from the bowl, but I consider that a bonus rather than something this soup needs.
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Ingredients
- Olive oil – Used for sautéing the vegetables. A mild or everyday olive oil works well here. Avocado oil can be substituted.
- Yellow onion – Dice it into small, even pieces so it cooks evenly. A white onion can be substituted.
- Potatoes – Yukon Gold, red or new potatoes hold their shape nicely in soup and have thin skins that don’t need to be peeled. Cut them into similar-sized pieces for even cooking.
- Carrots – Dice the carrots fairly small so they become tender at about the same time as the potatoes. Baby carrots can also be chopped and used.
- Celery – Look for crisp, firm stalks. Dice them about the same size as the carrots and onions.
- Garlic – Fresh garlic gives the soup the best flavor. Jarred minced garlic can be used when needed.
- Chicken broth – Regular or reduced-sodium broth both work. Using reduced-sodium broth gives you more control over the final seasoning.
- Half and half – Adds creaminess without being as heavy as cream. Whole milk can be substituted for a slightly lighter soup.
- Shredded chicken – Cooked chicken breast or thigh meat works well. Rotisserie chicken is an easy shortcut and leftover roasted chicken is another good option.
- Cheddar cheese – Shred the cheese from a block for the smoothest melting. Sharp cheddar provides more pronounced cheese flavor, while mild cheddar is more subtle.
- Fresh parsley – Adds a little freshness and color at the end. Flat-leaf or curly parsley will work.
- Salt and pepper – Season to taste, particularly if your chicken and broth are already salted.
See recipe card for quantities.
Instructions
- Step 1: In a large pot or Dutch oven, add the olive over medium heat. Add the diced onion, potatoes, carrots, and celery to the pan. Sauté for about 5-6 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent. Add the minced garlic and stir for about 30 seconds until it smells fragrant. Don't let it burn.thoroughly with mixture
- Step 2: Slowly pour in the chicken broth while stirring continuously. Let the soup simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender. You should be able to easily pierce them with a fork.
- Step 3: Stir in the shredded chicken and half and half. Let everything heat through for about 3-4 minutes. Don't let it boil after adding the cream or it might curdle.
- Step 4: Turn the heat to low. Add the shredded cheddar cheese gradually, stirring after each addition until it melts completely into the soup. The soup should be thick and creamy now. Taste the soup and add salt and pepper as needed. Stir in the fresh parsley and top with more cheese right before serving.
Hint: Chop the potatoes, carrots and celery into similar-sized pieces for even cooking.
Substitutions
- Change the potatoes – Yukon Gold, red and new potatoes all work well. Russet potatoes can also be used, but they break down more easily and can make the soup thicker.
Use leftover chicken – Rotisserie chicken is my favorite time-saving hack, but shredded roasted, baked or grilled chicken can take the place of rotisserie chicken. - Make it lighter – Substitute whole milk for the half and half. The finished soup won’t be quite as rich, but it will still be creamy.
- Change the cheese – Mild, medium or sharp cheddar can be used depending on how strong you want the cheese flavor to be. You could also try something like pepper jack or gouda for a different flavor altogether.
- Add extra vegetables – Increase the carrots or celery if you want a more vegetable-heavy soup. Corn also makes a nice addition.
- Adjust the consistency – For a thicker soup, gently mash some of the cooked potatoes against the side of the pot before adding the chicken and dairy.
- Make it spicy – Add in some diced jalapeno when you saute the other vegetables for a spicy version of this soup.
Storage
Let leftover chicken and potato soup cool before transferring it to an airtight container. Refrigerate it and use within 3 to 4 days.
Reheat the soup gently on the stovetop over low to medium-low heat, stirring occasionally. Because the soup contains half and half and cheese, avoid bringing it to a hard boil. If it thickens considerably in the refrigerator, stir in a little chicken broth while reheating until it reaches the consistency you prefer.
Creamy soups containing potatoes and dairy generally aren’t my first choice for freezing. The potatoes can become grainy and the dairy may separate once thawed, so this soup is best enjoyed fresh or refrigerated.
Top Tips
- Cut the vegetables into similar-sized pieces so they cook at the same rate.
- Use a rotisserie chicken or leftover cooked chicken to cut down on prep time.
- Shred cheddar directly from a block because freshly shredded cheese melts more smoothly than packaged shredded cheese.
- Keep the heat low after adding the half and half and don’t allow the soup to boil.
- Add the cheese gradually and stir until each addition has melted before adding more.T
- aste the soup before adding salt since chicken broth, rotisserie chicken and cheddar can all contribute quite a bit of sodium.
- If you prefer a thicker soup, mash a few tender potato pieces directly in the pot.
FAQ
Thin skinned potatoes like Yukon Gold, red potatoes and new potatoes are all good choice. They all become tender while holding their shape well. Their thin skins also mean peeling is optional.
Mash a small portion of the tender potatoes directly in the pot. They’ll naturally thicken the broth without requiring an additional thickener.
Serving Suggestions
This chicken and potato soup is hearty enough to serve as a meal on its own, so you don’t need to add much to it. I especially like it with cheesy mini loaf beer bread for soaking up the creamy broth. You can also add homemade baked sourdough croutons right to the bowl for a little crunch.
If you do want to round out the meal, keep the sides light. A classic house salad adds something fresh and crisp alongside the rich soup. For a larger lunch or when you’re serving a crowd, pair smaller bowls of soup with a hummus veggie wrap, which adds plenty of fresh vegetables without making the meal too heavy.
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RECIPE
Creamy Chicken and Potato Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion peeled and diced
- 2 lbs yukon Gold or Red potatoes cut into half inch pieces
- 2 carrots diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 5 cups chicken broth
- 1 cup half and half
- 2 cups shredded chicken
- 2 cups shredded cheddar cheese, plus extra for serving
- 2 tablespoon fresh parsley chopped
- Salt and pepper to taste
Instructions
- In a large pot or Dutch oven, add the olive over medium heat. Add the diced onion, potatoes, carrots, and celery to the pan. Sauté for about 5-6 minutes, stirring occasionally, until the vegetables start to soften and the onion becomes translucent. Add the minced garlic and stir for about 30 seconds until it smells fragrant. Don't let it burn.
- Slowly pour in the chicken broth while stirring continuously. Let the soup simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender. You should be able to easily pierce them with a fork.
- Stir in the shredded chicken and half and half. Let everything heat through for about 3-4 minutes. Don't let it boil after adding the cream or it might curdle.
- Turn the heat to low. Add the shredded cheddar cheese gradually, stirring after each addition until it melts completely into the soup. The soup should be thick and creamy now. Taste the soup and add salt and pepper as needed. Stir in the fresh parsley and top with more cheese right before serving.
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