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55 minutes

Creamy Chicken and Potato Soup

Steph LoaizaWritten by:
1 Comment
5 from 1 vote
You can't go wrong with a hearty soup recipe like this creamy chicken and potato soup recipe with a delicious creamy broth.
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For the best soup recipe, get everything you need to make this Creamy Chicken and Potato Soup Recipe, the best comforting soup recipe for any night of the week. Fall and soup season are right around the corner. You can never go wrong with a hearty soup recipe like this creamy chicken potato soup recipe with a delicious creamy broth. This homemade soup is made with everything like heavy cream, flour, cheddar cheese, and butter, you will have a wonderfully creamy potato soup the entire family will love. 

Ingredients needed to make Creamy Chicken and Potato Soup on a countertop.

Recipe Ingredient Notes

To make our creamy chicken and potato soup, you need the following ingredients:

Chicken Ingredients

For the chicken roast, you can use the ingredients below, or you can use 3 cups of shredded leftover rotisserie chicken from the grocery store.

  • Boneless, skinless chicken breast (chicken thighs can work as well)
  • Olive oil
  • Salt 
  • Ground black pepper

Soup Ingredients

  • Bacon, sliced
  • Butter 
  • Onion, chopped 
  • Carrots, sliced 
  • Celery, sliced
  • Garlic, minced
  • Salt 
  • Pepper 
  • All-purpose flour
  • Chicken broth
  • Yellow or Yukon gold potatoes, diced (russet potatoes can work in a pinch)
  • Half and half  
  • Shredded cheddar cheese
  • Worcestershire 
  • Shredded chicken 
2 bowls of Creamy Chicken and Potato Soup with spoons, rolls on a cutting board with a small dish of butter.

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Chopped veggies in the bottom of a stock pot.
Flour sprinkled on top of chopped veggies in stock pot.
Pouring broth from measuring cup into stock pot full of chopped veggies.

How to Make Our Creamy Chicken and Potato Soup Reci

Roasted Chicken Instructions

  1. Prep. Preheat the oven to 425°F and line a baking sheet with aluminum foil. 
  2. Season the chicken. Rub the chicken with olive oil and season with salt and pepper.
  3. Roast. Arrange the chicken on the prepared baking sheet and roast for about 25 minutes or until the internal temperature reaches 165°F. 
  4. Rest. Remove the chicken from the oven and let it rest for a few minutes before shredding.
  5. Shred. Use a couple of forks to shred the chicken breasts. 

Soup Instructions

  1. Cook the bacon. In a large soup pot, cook the sliced bacon over medium heat until it becomes crispy, stirring intermittently. Use a slotted spoon to transfer the cooked bacon to a plate lined with a paper towel. Leave the drippings in the pot.
  2. Sauté the veggies. Add the butter to the pot and let it melt. Add the chopped onion, sliced carrots, and celery and sauté until they start to soften. Stir in the garlic and sauté until aromatic. 
  3. Add the flour. Stir in the flour and cook for 2 minutes, stirring intermittently. 
  4. Add the broth. Gradually add the chicken stock to the large dutch oven, stirring continuously as you go. This will help ensure that the flour doesn’t form lumps in the broth. Bring the soup to a boil, reduce the heat to low. 
  5. Add the potatoes. Add the potatoes to the soup and simmer for 20 minutes or until the potatoes are fully cooked. 
  6. Make it creamy. Stir in the half and half, shredded cheddar, and Worcestershire sauce. Allow the cheese to melt and blend into the soup for a nice creamy texture.
  7. Finish it off. Return the bacon to the pot and stir in the shredded chicken. Let the soup simmer for another 5 minutes.
  8. Season. Taste the soup and adjust the seasoning with salt and pepper if needed.
Pouring half and half from a measuring cup into the stock pot.
Creamy Chicken and Potato Soup in stock pot.
A ladle lifting a scoop of Creamy Chicken and Potato Soup out of the pot.

Storage Suggestions and Recipe Tips

After you are done eating, the easy way to store this soup recipe is to let the creamy soup cool down to room temperature. Then carefully pour the soup into an airtight container and store it in the fridge for next time. The soup will last in the fridge for about 3-4 days.

You can eat this creamy chicken soup recipe as is, or you can try it with some of our favorite toppings, such as sliced green onions, a dollop of cream cheese or sour cream, fresh herbs like parsley or fresh thyme, or crispy bacon.

A white bowl filled with Creamy Chicken and Potato Soup with a spoon lifting out a bite. Rolls on a plate in the background.
A bowl of creamy chicken vegetable soup with a spoon, garnished with thyme, beside whole grain bread rolls and a dish of butter on a yellow napkin.

Explore More Delicious Soup Recipes

Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.

A bowl of creamy chicken soup with vegetables and herbs, served with whole grain rolls and a glass of water on a checkered tablecloth.

Creamy Chicken and Potato Soup

5 from 1 vote
You can't go wrong with a hearty soup recipe like this creamy chicken and potato soup recipe with a delicious creamy broth.
Serving10 servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
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Ingredients

Roasted Chicken

  • 1 ½ pounds boneless, skinless chicken breasts
  • ½ Tablespoon olive oil
  • 1 ½ teaspoon salt
  • ¾ teaspoon ground black pepper

Soup

  • 8 strips of bacon, sliced
  • 1 Tablespoon butter
  • 1 medium onion, chopped
  • 5 carrots, sliced
  • 5 celery sticks, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 Tablespoons flour
  • 10 cups chicken broth
  • ½ pound Yukon gold potatoes, diced
  • ¾ cup half and half cream
  • 1 cup shredded cheddar cheese
  • 1 Tablespoon Worcestershire sauce
  • 3 cups shredded chicken, *

Equipment

Instructions

  1. Chicken – *Roast your own or use 3 cups of Shredded Rotisserie Chicken
  2. Preheat the oven to 425°F and line a baking sheet with aluminum foil.
  3. Rub the chicken with olive oil and season with salt and pepper.
  4. Arrange the chicken on the prepared baking sheet and roast for about 25 minutes or until the internal temperature reaches 165°F.
  5. Remove the chicken from the oven and let it rest for a few minutes before shredding.
  6. Use a couple of forks to shred the chicken breasts.

Soup

  1. In a large soup pot, cook the sliced bacon over medium heat until it becomes crispy, stirring intermittently. Use a slotted spoon to transfer the cooked bacon to a plate lined with a paper towel. Leave the drippings in the pot.
  2. Add the butter to the pot and let it melt. Add the chopped onion, sliced carrots, and celery and sauté until they start to soften. Stir in the garlic and sauté until aromatic.
  3. Stir in the flour and cook for 2 minutes, stirring intermittently.
  4. Gradually add the chicken stock to the pot, stirring continuously as you go. This will help ensure that the flour doesn’t form lumps in the broth. Bring the soup to a boil, reduce the heat to low.
  5. Add the potatoes to the soup and simmer for 20 minutes or until the potatoes are fully cooked.
  6. Stir in the half and half, shredded cheddar, and Worcestershire sauce. Allow the cheese to melt and blend into the soup.
  7. Return the bacon to the pot and stir in the shredded chicken. Let the soup simmer for another 5 minutes or so.
  8. Taste the soup and adjust the seasoning with salt and pepper if needed.

Notes

For the chicken roast, you can use the ingredients below, or you can use 3 cups of shredded leftover rotisserie chicken from the grocery store.
After you are done eating, the easy way to store this soup recipe is to let the creamy soup cool down to room temperature. Then carefully pour the soup into an airtight container and store it in the fridge for next time. The soup will last in the fridge for about 3-4 days.
You can eat this creamy chicken soup recipe as is, or you can try it with some of our favorite toppings, such as sliced green onions, a dollop of cream cheese or sour cream, fresh herbs like parsley or fresh thyme, or crispy bacon.

Nutrition

Calories: 364 kcal · Carbohydrates: 12 g · Protein: 33 g · Fat: 20 g · Saturated Fat: 8 g · Polyunsaturated Fat: 2 g · Monounsaturated Fat: 7 g · Trans Fat: 0.1 g · Cholesterol: 112 mg · Sodium: 1821 mg · Potassium: 693 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 5369 IU · Vitamin C: 9 mg · Calcium: 139 mg · Iron: 2 mg
Cuisine: American
Cost: $10
Author: Steph Loaiza
Course: Soup
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Questions & Reviews

  1. Lindsay says:

    I love the bacon and cheese flavor in this soup. The directions were easy to follow and my family loved it.5 stars

Steph Loaiza
About The Author:

Steph Loaiza

Steph is recipe developer and bestselling cookbook author. Her advanced degrees in communication shape how she breaks down cooking techniques into simple, reliable steps for millions of home cooks around the world. Her work has been featured by Costco Connection, Women's Health, Taste of Home, and more.
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