cream of chicken potato soup recipe

Written ByJenny Smyth Posted on
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The Best cream of chicken potato soup recipe

I’m so excited to share this cream of chicken potato soup recipe with you. This comforting dish has been a staple in my household for years, and I’m confident it will become a favorite in yours as well.

I first discovered this recipe on a family trip to the Midwest, where hearty soups like this one are a way of life. The combination of tender chicken, creamy potatoes, and rich broth is absolutely irresistible, and I’ve found that it’s perfect for any occasion – whether you’re looking for a cozy weeknight dinner or a warm, comforting meal to serve at a family gathering.

My kids adore helping me make this soup, and they always ask for seconds (and sometimes even thirds!) It’s also an excellent way to use up leftover chicken or veggies, making it a great option for reducing food waste.

Plus, the soup freezes beautifully, so feel free to double or triple the recipe and store it away for future meals. In terms of technique, the key to making this soup truly special is to use high-quality ingredients and to let it simmer slowly over low heat – this allows all the flavors to meld together and creates a rich, velvety texture that’s just heavenly.

One thing I do want to note is that while this soup is incredibly satisfying on its own, it’s also incredibly versatile – feel free to add your favorite herbs or spices to give it an extra boost of flavor.

Cream of Chicken Potato Soup

4.8 from 1440 votes

A comforting and creamy soup featuring tender chicken and potatoes. Perfect for a hearty meal on a chilly day.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

2 tablespoons butter
1 medium onion, diced
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
3 cups low-sodium chicken broth
2 medium potatoes, peeled and diced
2 cups cooked chicken, shredded
1 cup heavy cream
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
2 tablespoons cornstarch
2 tablespoons water

👨‍🍳Directions

1In a large pot, melt butter over medium heat.
2Add onion, carrots, and celery.
3Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 5 minutes.
4Add garlic to the pot and cook for an additional 1 minute, stirring frequently to prevent burning.
5Pour in chicken broth, and bring to a boil.
6Add potatoes, reduce heat to medium-low, and let it simmer for 10-15 minutes, or until potatoes are tender and can be easily pierced with a fork.
7Stir in chicken, heavy cream, thyme, and rosemary.
8Season with salt and pepper.
9Simmer for an additional 5 minutes, allowing the flavors to meld together.
10In a small bowl, mix cornstarch with water until smooth.
11Gradually pour the cornstarch mixture into the soup, stirring constantly.
12Cook for 2-3 minutes, until the soup has thickened to your desired consistency.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a smoother soup, you can blend a portion of the potatoes before adding the cream. For a healthier option, substitute low-fat milk for the heavy cream.

Watch Video Of How Cream of Chicken Potato Soup Works

One of my favorite things about this cream of chicken potato soup recipe is how easy it is to serve – simply ladle into bowls and enjoy!

If you’re looking for additional ideas, consider serving with crusty bread for dipping or adding some crumbled bacon on top for extra smoky flavor.

As far as storage goes, you can easily refrigerate leftovers for up to three days or freeze them for up to six months – just thaw slowly in the fridge before reheating over low heat.

❓ Frequently Asked Questions About Cream of Chicken Potato Soup

Q: What type of potatoes are best for this recipe?

For this cream of chicken potato soup recipe, I recommend using high-starch potatoes like Russet or Idaho – they’ll yield a thicker, more velvety texture that’s perfect for sopping up with crusty bread.

Q: Can I make this recipe in advance?

Absolutely! In fact, one of the best things about this soup is that it freezes beautifully – simply let it cool completely before transferring it to an airtight container or freezer bag.

Q: How can I customize this recipe with my own favorite flavors?

This soup is incredibly adaptable – feel free to add your favorite herbs or spices to give it an extra boost of flavor.

Q: What if I don’t have any heavy cream on hand?

No worries! You can easily substitute half-and-half or whole milk for the heavy cream – just be aware that the texture might be slightly less rich.

Q: Can I use leftover chicken or turkey instead of fresh poultry?

Absolutely – in fact, using leftover meat is one of the best ways to reduce food waste while still serving up a delicious meal.

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