A blissful bowl of this healthy Chicken Potato Soup will instantly perk you up and warm you inside out.
Chicken and Potato Soup
Enjoy every spoonful of this rich and creamy one-pot hearty soup topped with crisp bacon bits! Serve with homemade bread for a comforting meal for your whole family.
The chilly weather and holiday vibes the fall season brought in to have me cooking up a storm! I just love making soul-warming, comfort food during this time of the year.
And, it is never a bad idea to arm yourself with a long list of your favorite soups to get you through the cold winter days and nights ahead. This creamy chicken soup recipe is a firm family favorite and will definitely be part of our winter meal rotation!
Flavorful (boneless) chicken thighs and tender potatoes are simmered in a creamy soup base and blended until it is chowder-like rich and delicious!
Flavored with Dijon mustard and dill to add fresh, tangy, and citrusy tones and topped with bacon bits for pops of savory crunch!
Who can possibly resist a bowl of soup this good on a chilly day?
Why We Love This Recipe
FILLING. Proteins, carbs, and veggies in soup form!
EASE. Soups can possibly be one of the easiest dishes you can make. And this homemade chicken vegetable soup is no exemption. You can make it in less than 30 minutes without much fuss.
Saute, boil, and blend using one pot only!
BUDGET-FRIENDLY. It’s a complete meal in a bowl made using affordable ingredients that you can easily buy in your local grocery store.
Related: Hearty Potato Soup Recipe
This home-style soup is made of simple ingredients that give warm and lovely rustic flavors!
CHICKEN - Buy boneless and skinless thighs for less preparation. Or you can also use skinless chicken breasts.
POTATOES - Yukon Gold Potatoes are all-around potatoes and great for soup-making. They have a medium starch content that results in a soup with a creamy consistency.
BACON - Aside from giving the soup saltiness and crunch, the fat rendered from cooking the bacon provides tons of meaty and yummy flavors!
ONION - Gives the soup a subtle sweet taste!
BROTH - a flavorful soup base is a must! Use a low-sodium broth to make this dish as healthy as possible.
HALF & HALF - an equal mix of whole milk and heavy cream will give the soup the right amount of thickness.
DIJON MUSTARD - adding a dollop of this mustard is the real secret of this soup. It ties all the other flavors together. Don't skip.
DILL - Its fresh and citrusy flavor cuts through all the creaminess that instantly brightens the soup!
Variations and Additions
POTATOES - you can also use other types of potatoes that are waxy and not starchy. Red potatoes would be a great substitute. Avoid Idaho or Russet Potatoes.
VEGETABLES - you can add more vegetables to bulk up your soup. Carrots, leeks, and celery are excellent options and will add more nutritional value too.
HERBS - aside from dill, you can also use other herbs like fresh parsley, thyme, or rosemary.
CHEESE - You can also serve the soup topped with shredded cheddar or parmesan cheese.
Chunky Soup - You can blend to your personal preference. If you enjoy a chunkier soup, blend for less time. Or you can skip the blending part altogether.
How To Make Chicken and Potato Soup
- Cook bacon a large pot or dutch oven. Remove and set aside for later.
- Brown seasoned chicken thighs. Remove and cut into bite-sized pieces.
- Add onions and diced potatoes to the same pot and cook until the onions are soft. Return cooked chicken.
- Add chicken broth and bring it to a boil; reduce to medium-low, stir in half-and-half and mustard and simmer for another 15 minutes.
- Blend the soup with an immersion blender till creamy. Add dill and season with salt and pepper. Top with crisp bacon and serve.
Dos and Don't
- DO use a regular blender if you do not have an immersion blender.
- DO use good-quality, thick-cut bacon. The bacon drippings add so much flavor to the soup.
- DO make adjustments to the soup as you see fit. If it is too thick, add a bit of broth. On the other hand, if it turns out watery, you can add more cream.
- DO NOT skip the Dijon Mustard. It really ties all of the other ingredients together.
When I developed this recipe, my husband (and fierce recipe critic) told me the soup was good-ish. But it was missing something. "Add some mustard and see what that does."
He was spot on. It took a good-tasting soup to an amazing-tasting soup. Adding that little bit of dijon mustard seemed to tie all the other ingredients together.
What To Serve With This Soup
Ladle to soup to the bowls right away while still steaming hot! Drizzle with bacon bits and extra dill if you like.
How To Store and Keep This Recipe
Before storing your leftovers, make sure that it has completely cooled down. Place in a deep container with a tight lid and place on the fridge for up to 3-5 days.
If you are planning to stock up for the winter, you can freeze this soup for up to 2-3 months. Be sure to always label your freezer items.
More Delicious Soup Recipes
SAUSAGE LENTIL SOUP - A hearty lentil soup made with bacon and sausage.
EASY SHRIMP CHOWDER - This is such an easy dump-and-run kind of soup and is perfect for busy weekend nights.
HEARTY MUSHROOM SOUP - This soup is made from scratch and tastes about a million times better than anything you get in a can.
LOADED SWEET POTATO SOUP - We're not counting calories with this soup. It's rich, creamy, and insanely delicious. Perfect for cold winter nights.
TOMATO BASIL SOUP - I tend to make this soup in summer, but it's definitely a year-round classic. It's ridiculously flavorful despite having only a handful of ingredients.
CLASSIC CHILI - Who doesn't love good Chili? This recipe is a great option when you're looking for an easy but delicious chili recipe.
Chicken Potato Soup
- Sauté bacon in a large pot over medium-high heat until crisp. Once crisp use a slotted spoon to remove the bacon and set aside.
- Season chicken thighs with salt and pepper and place in the pot with the bacon drippings. Briefly cook on all sides. Remove chicken and cut it into bite-sized pieces.
- Add onion and potatoes to the same pot and sauté over medium heat for 5 minutes. Add chicken back to the pot.
- Pour in chicken broth and bring to a boil. Reduce heat to medium-low. Stir in mustard and half-and-half. Cover and simmer for 15 minutes.
- Use an immersion blender and blend the soup until smooth. Add fresh dill and season to taste with salt and pepper. Ladle into soup bowls and sprinkle with crispy bacon.