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There’s nothing more comforting than a hot bowl of soup during the colder months.
This creamy Chicken Potato Soup is an easy meal full of flavor and a family favorite everyone will enjoy.
Serve the soup with my crusty garlic bread, croutons, a dollop of sour cream, and fresh parsley.
Recipe Tip
Blend the soup for a creamier consistency!
Chicken Potato Soup Ingredients
Please be sure to scroll down to the recipe card for the complete details!
- Chicken: Use a store-bought rotisserie chicken or throw in any leftover chicken. If you do not have any leftovers on hand, dice raw chicken breasts into small cubes and cook them for a few minutes longer to cook through.
- Potatoes: Use a medium-sized potato, such as Yukon Gold or Russet. Peel and dice into bite-sized cubes.
- Onion: I always have yellow onions to hand, but white onions or shallots would be delicious, too.
- Celery and carrots: Add flavor and nutrients.
- Water: Use cold water or switch to stock only.
- Chicken stock: This is a great time to use homemade stock or your favorite store-bought stock.
- Heavy cream: Full-fat cream makes the soup rich and creamy.
- Seasoning: Add flaky sea salt and pepper to taste, and garnish with fresh parsley.
How to Make Chicken Potato Soup
- Prepare and sauté the vegetables. Chop onion, carrots, and celery finely. Sauté the veggies in a large pot over medium heat in butter until soft.
- Cook the potatoes in stock: Add peeled and cubed potatoes. Top with water and stock. Turn the heat to high until boiling, then reduce to a simmer to cook through.
- Add heavy cream: Pour it in over medium-high heat.
- Top with chicken: Add the diced, cooked chicken. The soup is ready when the chicken is piping hot.
Possible Variations
- Chicken: Swap for cooked turkey, lamb, or beef.
- Potatoes: Rice, orzo, or pasta.
- Onion: White onion, red onion, shallots, or garlic.
- Vegetables: Use any veggies you have to hand (peas, corn, zucchini, green beans, broccoli, parsnips, or leafy greens).
- Heavy cream: Half-and-half, Greek yogurt, crème fraîche, or sour cream.
- Stock: Vegetable stock could work too.
How to Store Leftovers
Pour leftovers into a large glass container and keep covered in the refrigerator.
FAQs
Use 4-5 raw chicken breasts, dice and season them. Add them to the soup at the same time as the cooked chicken, but let them simmer a few minutes longer, until cooked through.
Yes, absolutely! You can make it a few hours or 1-2 days in advance. Store it in its pot or transfer it to a large container.
Warm it on low heat in a large pot until heated through.
More Family Meals
Chicken Potato Soup
Ingredients
- 30 grams butter
- 2 onions, medium
- 5 carrots
- 2 celery sticks
- 700 grams potatoes
- 1-2 liter water
- 160 ml chicken stock, 2/3 cups
- 250 ml heavy cream, 1 cup
- 750-900 grams cooked chicken, diced or shredded
- sea salt, to taste
- pepper, to taste
- parsley, fresh
Instructions
- Peel and chop the onions, celery and carrot finely.
- Peel and cut the potatoes into 2-3 cm cubes (1 inch)
- Heat a large pot on medium-high.
- Toss the butter into the pot.
- Once the butter is melted and bubbly, top with the onion.
- Stir the onion till translucent, then add the carrot and celery.
- Allow to soften, then add the potatoes.
- Immediately, top the pot halfway up with water and stock. Bring to a boil, then reduce to a simmer until the potatoes are cooked (about 10-12 minutes, depending on the size of the chunks).
- Pour in the cream. Turn up to medium-high heat.
- Add the cooked chicken.
- Sprinkle with sea salt and pepper (to taste).
- Once the chicken is piping hot, the soup is ready to serve.
- Spoon into bowls and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
