cream of potato soup and chicken recipe

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

I’m so excited to share with you one of my family’s favorite recipes – Cream of Potato Soup and Chicken. This hearty soup is a staple in our household, and for good reason. It’s incredibly easy to make, and the flavors are so rich and satisfying.

I remember making this soup for my kids when they were young, and they would always ask for seconds (and sometimes even thirds!) My husband, who is not a big fan of vegetables, loves this soup because it’s so creamy and comforting. As for me, I love it because it’s a great way to get some nutrients into my family without them even realizing it.

The best part? This recipe is perfect for any occasion – whether you’re looking for a quick weeknight dinner or a special dish to serve at a family gathering. And the health benefits?

Well, let me tell you – this soup is packed with vitamins, minerals, and antioxidants from the potatoes, carrots, celery, and chicken. Plus, it’s low in calories and fat compared to many other soups out there. So go ahead, give this recipe a try, and I promise you won’t be disappointed!

One thing I’ve learned over the years is that using high-quality ingredients makes all the difference in the world. That’s why I always use fresh vegetables from our local farmer’s market and pasture-raised chicken from our favorite butcher shop. These little touches may seem insignificant to some people, but trust me – they elevate this soup from just okay to truly exceptional.

And don’t even get me started on the importance of using real cream instead of half-and-half or milk! It adds such a silky texture that will make your taste buds do the happy dance.

Cream of Potato Soup with Chicken

Cream of Potato Soup with Chicken

4.7 from 1600 votes

A rich and comforting soup combining tender chunks of chicken with creamy potato base. This hearty dish is perfect for a satisfying weeknight dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
4 medium potatoes, peeled and diced
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups cooked chicken, shredded
1 cup heavy cream
2 tablespoons all-purpose flour
2 tablespoons butter

👨‍🍳Directions

1Heat olive oil in a large pot over medium heat until shimmering.
2Add chopped onion and cook until translucent, about 5 minutes, stirring occasionally.
3Add minced garlic and cook for 1 minute until fragrant.
4Pour in chicken broth and add diced potatoes, dried thyme, salt, and black pepper.
5Bring to a boil over high heat, then reduce heat to medium-low and simmer until potatoes are tender when pierced with a fork, about 15 minutes.
6Use an immersion blender to puree the soup until smooth and creamy.
7If using a regular blender, carefully blend in batches, filling the blender no more than half full, and vent the lid to allow steam to escape.
8In a small bowl, whisk together heavy cream and all-purpose flour until smooth.
9Stir this mixture into the soup along with the butter.
10Cook over medium heat, stirring constantly, until the soup thickens slightly, about 3 to 4 minutes.
11Add shredded cooked chicken to the pot and stir well.
12Continue to cook for 2 to 3 minutes, until the chicken is heated through.
13Taste and adjust seasoning with additional salt and pepper if needed.
14Ladle the soup into bowls and serve hot.
15Garnish with fresh parsley or chives if desired.

🔧Equipment

Large pot
Wooden spoon
Measuring cups and spoons
Knife and cutting board
Immersion blender or regular blender

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 9g❤️Cholesterol: 80mg🧂Sodium: 750mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 20g

📝Notes

For a lighter version, substitute half-and-half for heavy cream and use low-sodium chicken broth. You can also add vegetables like carrots or celery for extra nutrition.

Watch Video Of How Cream of Potato Soup with Chicken Works

One of my favorite things about this recipe is that it’s incredibly versatile – you can serve it hot or cold, depending on your preference! When reheating leftovers, simply add some more cream if needed (you can never have too much cream!)

If you’re planning ahead for a special occasion or holiday gathering, consider making a large batch of this soup to feed your guests – they’ll thank you! And don’t forget to store any leftover soup in an airtight container in your fridge for up to 5 days.

❓ Frequently Asked Questions About Cream of Potato Soup with Chicken

Q: Can I use frozen chicken instead of fresh?

No, I highly recommend using fresh chicken for this recipe. Frozen chicken can be dry and flavorless compared to fresh chicken.

Q: Can I substitute heavy cream with half-and-half or milk?

While you can substitute heavy cream with half-and-half or milk, keep in mind that it will change the flavor profile of the soup slightly.

Q: How long does this soup keep in the fridge?

This soup will keep in the fridge for up to 5 days without freezing. If you want to freeze it, I recommend doing so within 2 hours of making it.

Q: Can I make this soup in a slow cooker?

Yes, you can make this soup in a slow cooker! Simply sauté the vegetables and cook the chicken in a pan before adding everything to the slow cooker.

Q: Is this recipe suitable for vegetarians?

No, this recipe includes chicken broth and cooked chicken as main ingredients.

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