Creamy Chicken and Potato Soup

Chicken and Potato Soup

This one-pot chicken and potato soup has tender, distinct chunks of chicken and Yukon Gold potatoes in a pale, lightly thickened broth. Bacon flavors the pot and adds a few crisp bits to each bowl; half-and-half gives the soup its creamy finish without cheese.

Cut the potatoes into even 1/2-inch cubes and cook them just until a fork passes through easily. Add the half-and-half only after the potatoes and chicken are done, then warm the soup gently to keep the broth smooth.

Ingredients for Chicken and Potato Soup

Makes 6 servings. Allow about 15 minutes to prepare the ingredients and 35–40 minutes to cook.

• 4 slices thick-cut bacon, chopped (about 4 ounces/115g)
• 1 pound boneless, skinless chicken breast, cut into 3/4-inch pieces (450g)
• 1 medium yellow onion, diced (150g)
• 2 medium carrots, diced (120g)
• 2 ribs celery, diced (80g)
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour (30g)
• 5 cups low-sodium chicken broth
• 1 1/2 pounds Yukon Gold potatoes, cut into 1/2-inch cubes (680g)
• 1 teaspoon dried thyme
• 1 cup half-and-half
• 1/2 teaspoon kosher salt to start, plus more to taste
• 1/4 teaspoon black pepper
• 2 tablespoons finely chopped green onion tops or chives

Broth and bacon vary in saltiness, so taste the finished soup before adding extra salt.

How to Make Chicken and Potato Soup

1. Cook the bacon: In a heavy 5- to 6-quart soup pot or Dutch oven, cook the bacon over medium heat for 5–7 minutes, stirring, until crisp at the edges. Transfer to a paper-towel-lined plate and set aside a little for garnish. Leave about 1 tablespoon of fat in the pot and carefully discard any excess.
2. Brown the chicken: Season the chicken with a pinch of the salt and some of the pepper. Cook in the bacon fat over medium to medium-high heat for 3–5 minutes, in batches if needed, until lightly browned in spots. Transfer to a plate. It will finish cooking in the soup.
3. Soften the vegetables: Add the onion, carrots, and celery to the pot. Cook over medium heat for 5–7 minutes, stirring occasionally, until beginning to soften. Add the garlic and thyme and stir briefly, until fragrant. Sprinkle in the flour and stir until it coats the vegetables; this helps it thicken the broth without forming lumps.
4. Add the broth and potatoes: Gradually pour in the broth, stirring to loosen the flour mixture and smooth out any clumps. Add the potatoes and most of the bacon. Bring to a gentle simmer, about 3–5 minutes, then reduce the heat to medium-low and partially cover the pot.
5. Simmer the potatoes and chicken: Simmer for about 8 minutes, then return the chicken and any juices to the pot. Continue at a gentle simmer for about 7–10 minutes, stirring occasionally. Start checking the potatoes after about 12 minutes of simmering in total: a fork should pass through easily, but the cubes should hold their shape. The thickest chicken pieces should be opaque throughout and reach 165°F (75°C).
6. Finish the broth: Reduce the heat to low and stir in the half-and-half. Warm for 3–5 minutes, until the soup is steaming and the broth lightly coats a spoon. Do not let it boil. Taste and add the remaining salt or more pepper as needed.
7. Rest and serve: Take the pot off the heat and let the soup stand for 3–5 minutes. Ladle into bowls and scatter the reserved bacon and green onion tops or chives over each serving.

How to Keep the Potatoes Intact

Yukon Gold potatoes hold their shape well in this chunky soup, but cut size and simmer strength affect how quickly they cook. Keep the cubes even, use a gentle simmer rather than a hard boil, and stop cooking when they are fork-tender. Extra simmering can cause the edges to break down into the broth.

Chicken Shortcuts and Ingredient Swaps

For a shortcut, use cooked or rotisserie chicken. Skip the browning step, simmer the potatoes until tender, then add the cooked chicken and warm it through before stirring in the half-and-half. Adding it near the end keeps it from spending the full potato-cooking time in the pot.

Boneless chicken thighs can replace the breast; check the thickest pieces for doneness, since timing depends on their size. Red potatoes can replace Yukon Gold, while russets may break down more and thicken the soup. Milk or light cream can replace half-and-half, though the richness will differ.

Serving and Storing Chicken and Potato Soup

Serve hot in wide bowls with the reserved bacon and green garnish. Crusty bread or a simple green salad works alongside it.

Cool leftovers promptly, refrigerate in an airtight container, and use within 3–4 days. Reheat over medium-low heat, stirring occasionally, until hot without letting the soup boil hard. For individual portions, microwave in short intervals and stir between them. The potatoes may soften as the soup sits.

Freezing is possible, but the potatoes may turn mushy or grainy and the dairy may lose some smoothness. If freezing, portion the cooled soup into airtight containers, thaw in the refrigerator, and reheat gently.

Related Soup Recipes

For another creamy chicken soup, try Creamy Parmesan Pasta Soup with Chicken. For a vegetable-centered bowl, see Creamy Roasted Cauliflower Soup. Apple Cheddar Sweet Potato Soup offers a different sweet-savory option.

Nutrition

Approximate nutrition per serving, based on 1 of 6 servings: 380 calories, 29g protein, 15g fat, and 31g carbohydrates. Approximate nutrition per 100g: 75 calories, 6g protein, 3g fat, and 6g carbohydrates. Values vary with the bacon, broth, and other ingredients used.