This Chicken Potato Soup is a go-to for a satisfying meal.
Made with potatoes, chicken, and a creamy base, it's a straightforward dish that delivers flavor and comfort.
Why This Chicken And Potato Soup Recipe
EASY - Soups can possibly be one of the easiest dishes you can make. And this homemade chicken vegetable soup is no exception. You can make it in less than 30 minutes without much fuss. Saute, boil, and blend using one pot only!
PANTRY-FRIENDLY - Most ingredients are staples you probably already have—like potatoes, chicken, and chicken broth.
VARIETY OF TEXTURES - With crispy bacon, a smooth soup base, and tender chicken, every spoonful is a delight.
ONE-POT WONDER - Everything is cooked in one pot, which
FILLING - Proteins, carbs, and veggies in soup form!
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
Please check the recipe card below for a detailed, printable ingredient list.
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!
POTATOES - you can also use other types of waxy and not starchy potatoes. 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 - 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
Please check the printable recipe card below for more detailed instructions.
- Cook bacon and chicken in a pot; remove and cut chicken into pieces.
- Sauté onions and potatoes in the pot, then add chicken and broth; boil.
- Add half-and-half and mustard, simmer for 15 minutes.
- Blend until creamy, mix in dill, season, and top with bacon to serve.
Recipe Success Tips
DON'T SKIP THE BACON - The bacon is more than just a garnish; it adds a smoky depth to the soup that you don't want to miss. The crispy bits also offer a nice contrast to the soup's creamy texture.
USE FRESH DILL - Fresh dill gives the soup a pop of herbaceous brightness. Dried dill can't quite match the flavor punch that fresh dill delivers, so make the extra effort to get the fresh stuff.
ADJUST SEASONING - The level of salt can greatly affect the overall taste. Make sure to taste the soup before serving and adjust the salt and pepper to your liking. It's all about finding the right balance for your palate.
BLEND WELL - A proper blend makes all the difference in achieving that creamy, uniform texture. An immersion blender is a great tool for this, but if you're using a regular blender, be sure to blend in batches and be cautious of the hot liquid.
KEEP AN EYE ON THE SIMMER - Once you add the dairy, you'll want to keep the soup at a gentle simmer. A rolling boil could cause the dairy to separate, leading to a less-than appetizing texture.
Ladle the soup to the bowls right away while still steaming hot! Drizzle with bacon bits and extra dill if you like.
- Allow the soup to cool down to room temperature.
- Transfer the soup to an airtight container or individual containers for portioning.
- Store the soup in the refrigerator for up to 3-4 days.
- Place the desired amount of soup in a saucepan over low to medium heat, stirring occasionally, until heated through.
- If the soup has thickened during storage, add a little broth or water to thin it out to your desired consistency.
- Taste and adjust seasonings if needed before serving.
If you're like me, you might feel iffy about freezing dairy-based soups. Let's go over a few basic questions.
- Can you freeze a dairy-based soup? Yes.
- Will the soup still taste nice? Yes.
- Does the texture change after freezing? Yes.
- Does this mean you shouldn't freeze dairy-based soups? No, not necessarily.
Ok, let's go into some more details.
Soups with cream or dairy products may separate and/or become grainy when frozen and then reheated. The taste will still be good, but the texture might be slightly different from the original.
To minimize these changes, follow these tips when freezing and reheating creamy soups:
- Cool the soup to room temperature before freezing.
- Use airtight, freezer-safe containers or heavy-duty freezer bags for storage. Leave some space at the top of the container to allow for expansion as the soup freezes.
- Label the containers or bags with the date and contents. Freeze the soup for up to 3 months.
REHEATING TIPS FOR DAIRY-BASED SOUPS
When reheating, take these steps to help maintain the soup's creamy texture:
- Thaw the soup slowly overnight in the refrigerator.
- Reheat the soup in a saucepan over low to medium heat, stirring frequently to prevent sticking and promote even heating.
- If you notice any separation or graininess, try using an immersion blender or regular blender to smooth out the texture before serving.
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.
CRACK CHICKEN NOODLE SOUP - Packed with chicken, bacon, Ranch, and cheese, this soup is easy and perfect for busy weeknights.
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 CHILI - Juicy chicken and tender white beans are simmered to perfection in a rich and flavorful broth!
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.