Ingredients
For the Soup
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1½ pounds (680g) boneless, skinless chicken breasts or thighs, diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon paprika
- 6 cups chicken broth
- 2 pounds (900g) Yukon Gold potatoes, peeled and diced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese (optional)
- 2 tablespoons cornstarch
- 2 tablespoons cold water
For Garnish
- Chopped fresh parsley
- Crispy bacon bits
- Shredded cheddar cheese
- Sliced green onions
- Cracked black pepper
Instructions
Step 1: Sauté the Vegetables
In a large Dutch oven or soup pot, heat:
- Butter
- Olive oil
Over medium heat.
Add:
- Onion
- Carrots
- Celery
Cook for 5–6 minutes until softened.
Add the garlic and cook for 1 minute until fragrant.
Step 2: Cook the Chicken
Add the diced chicken to the pot.
Season with:
- Salt
- Black pepper
- Thyme
- Parsley
- Paprika
Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned.
Step 3: Add Broth and Potatoes
Pour in the chicken broth.
Add the diced potatoes.
Stir well and bring the soup to a gentle boil.
Reduce heat to medium-low.
Cover and simmer for 20–25 minutes until the potatoes are fork-tender.
Step 4: Create a Creamy Base
Using a potato masher, gently mash some of the potatoes directly in the pot.
Leave plenty of chunks for texture.
This naturally thickens the soup while maintaining a hearty consistency.
Step 5: Add the Cream
Stir in:
- Heavy cream
- Whole milk
Reduce the heat to low.
Do not allow the soup to boil after adding dairy.
Step 6: Thicken the Soup
In a small bowl combine:
- Cornstarch
- Cold water
Whisk until smooth.
Slowly stir the slurry into the soup.
Continue cooking for 3–5 minutes until thickened.
Step 7: Add Cheese (Optional)
For an extra-rich soup, stir in:
- Shredded cheddar cheese
Mix until completely melted and smooth.
Step 8: Taste and Adjust
Taste the soup and adjust seasoning as needed.
Add more:
- Salt
- Pepper
- Herbs
According to your preference.
Step 9: Serve
Ladle the hot soup into bowls.
Top with:
- Bacon bits
- Cheddar cheese
- Parsley
- Green onions
Serve immediately.
Slow Cooker Version
- Add vegetables, chicken, potatoes, broth, and seasonings to a slow cooker.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Mash some potatoes.
- Stir in cream, milk, and cheese during the last 30 minutes.
- Thicken with cornstarch slurry if needed.
Delicious Variations
Loaded Chicken Potato Soup
Add:
- Extra bacon
- Sour cream
- More cheddar cheese
For a loaded baked potato flavor.
Ranch Chicken Potato Soup
Mix in:
- 1 tablespoon ranch seasoning
For extra savory flavor.
Broccoli Chicken Potato Soup
Add:
- 2 cups chopped broccoli
During the final 10 minutes of cooking.
Spicy Chicken Potato Soup
Add:
- Diced jalapeños
- Red pepper flakes
For a little heat.
Expert Tips
Use Yukon Gold Potatoes
They create a naturally creamy texture and hold their shape well.
Don’t Boil After Adding Cream
High heat can cause dairy to separate.
Mash Only Part of the Potatoes
This creates a perfect balance between creamy and chunky.
Use Chicken Thighs for Extra Flavor
They remain tender and juicy in soup.
Make It Ahead
The flavors become even better the next day.
Serving Suggestions
Serve with:
- Crusty artisan bread
- Garlic bread
- Dinner rolls
- Buttermilk biscuits
- Side salad
- Roasted vegetables
Perfect for:
- Family dinners
- Cold-weather meals
- Meal prep
- Potlucks
- Cozy weekend lunches
Storage
Refrigerator
Store in an airtight container for up to 4 days.
Freezer
Freeze without the cream for up to 3 months.
Add fresh cream when reheating.
Reheating
Warm gently over medium-low heat, stirring occasionally.
Add a splash of broth or milk if the soup becomes too thick.
Nutrition Information (Per Serving)
Approximate values:
- Calories: 420
- Protein: 28g
- Carbohydrates: 24g
- Fat: 23g
- Fiber: 3g
- Sugar: 4g
- Sodium: 720mg
