Broccoli Cheddar Potato Soup

Broccoli cheddar potato soup should be creamy and easy to ladle, with tender potato cubes, green broccoli florets, and small pieces of carrot in every bowl. This one-pot version uses whole milk and a modest flour-thickened base rather than heavy cream.

The potatoes simmer first because they take longer to cook than the broccoli. Add the florets once the potatoes are nearly tender, then stir in the cheddar gradually off the heat so it melts into the broth without clumping.

Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes | Serves: 6

Ingredients for Broccoli Cheddar Potato Soup

• 4 tablespoons unsalted butter
• 1 medium yellow onion, finely diced (150g)
• 2 medium carrots, peeled and diced small (120g)
• 2 ribs celery, diced small (80g)
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour (30g)
• 4 cups low-sodium chicken broth, or vegetable broth for a vegetarian version
• 1 1/2 lb Yukon Gold potatoes, cut into 1/2-inch cubes (680g)
• 3/4 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 2 cups whole milk
• 4 cups fresh broccoli florets, cut into small bite-size pieces (280g)
• 2 cups freshly shredded sharp cheddar (225g)

How to Make Broccoli Cheddar Potato Soup

1. Prepare the vegetables: Dice the onion, carrots, and celery small. Keep the potato cubes roughly the same size, and cut any large broccoli florets into bite-size pieces.
2. Soften the vegetables: Melt the butter in a heavy-bottomed 5- to 6-quart Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Cook, stirring, for 5 to 7 minutes, until they begin to soften and the onion turns translucent at the edges. Stir in the garlic just until fragrant.
3. Make the base: Sprinkle the flour over the vegetables and stir to coat them. Cook briefly, stirring, then pour in the broth gradually while stirring until the flour blends into a smooth base.
4. Simmer the potatoes: Add the potatoes, salt, and pepper. Bring to a gentle simmer over medium heat, then reduce to medium-low. Simmer mostly uncovered for about 10 to 15 minutes, stirring regularly and scraping the bottom of the pot to prevent sticking. Start checking after 10 minutes; the potatoes should be nearly fork-tender but still hold their shape.
5. Add the broccoli and milk: Stir them in and keep the soup at a gentle simmer over low to medium-low heat. Cook for about 4 to 7 minutes, checking the broccoli after 4 minutes. The potatoes should be easily pierced with a fork, and the broccoli should be tender but still distinct.
6. Melt in the cheddar: Turn off the heat or reduce it to very low. Stir in the cheddar a small handful at a time, letting each addition melt before adding more. Do not let the soup boil after the cheese goes in.
7. Adjust and serve: For a thicker broth, mash a few potato pieces against the side of the pot, leaving most intact. The soup should coat a spoon but still flow easily from a ladle. Taste and adjust the seasoning, then let it settle for a few minutes before serving. If it is too thick, stir in warm broth or milk a splash at a time.

How to Keep the Soup Creamy

Adding broth gradually helps the flour blend without lumps. Freshly shredded cheddar also melts more evenly than pre-shredded cheese. Keep the pot off the heat or over very low heat as you add it: boiling after the cheese goes in can leave the broth grainy or the cheese clumped.

Can You Use Frozen Broccoli?

Yes. Add frozen broccoli after the potatoes are nearly tender, as you would fresh broccoli, but check it early. It may soften faster and finish less firmly than fresh florets, so use tenderness rather than the suggested cooking time as your guide.

Serving and Storing the Soup

Serve in bowls or family-style from the pot, with toasted sourdough or another bread alongside. Chives or sliced green onions are optional toppings.

Cool leftovers and refrigerate promptly in a covered container for up to about 3 days. Reheat gently on the stovetop over low heat, stirring regularly. Add a splash of broth or milk if the soup has thickened, and avoid a hard boil.

Freezing is not ideal if you want to keep the original texture: the dairy may separate and the potatoes may soften. If you freeze leftovers, expect those changes and thaw and reheat gently.

For another cheese-forward soup, try Apple Cheddar Sweet Potato Soup. For a different creamy vegetable soup, see Creamy Roasted Cauliflower Soup.

Nutrition

Approximate nutrition per serving, based on 6 servings: 400 calories, 16g protein, 23g fat, and 34g carbohydrates. Approximate nutrition per 100g: 80 calories, 3g protein, 5g fat, and 7g carbohydrates. Values vary with the broth, milk, and cheddar used.

Creamy Potato Leek Soup

Potato leek soup gets its body from potatoes simmered until fork-tender, then puréed with softened leeks and broth. A little cream stirred in at the end makes this version richer without needing flour. Rinse the leeks between their layers to keep grit out of the soup, and stop blending as soon as it is smooth so the potatoes do not turn gummy. Finish each bowl with green onion, fresh thyme, and cracked black pepper.

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Serves: 4

Ingredients for Creamy Potato Leek Soup

• 2 tablespoons unsalted butter (30g)
• 2 large leeks, white and light green parts only (about 350g trimmed)
• 3/4 teaspoon kosher salt, plus more to taste
• 2 garlic cloves, minced
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (680g)
• 4 cups low-sodium chicken broth or vegetable broth (960ml)
• 3 fresh thyme sprigs for simmering, plus 2 to 4 small sprigs for garnish
• 1/4 teaspoon freshly ground black pepper, plus more for garnish
• 1/2 cup heavy cream (120ml)
• 2 tablespoons thinly sliced green onion
• Up to 1/2 cup warm broth or water, if needed to thin the soup

How to Clean Leeks

Trim off the roots and tough dark green tops. Split the white and light green portions lengthwise, fan the layers apart, and rinse thoroughly under running water. Check between the layers for grit, then slice the leeks and drain them before cooking.

How to Make Creamy Potato Leek Soup

1. Prepare the vegetables: Clean and slice the leeks as described above. Peel the potatoes and cut them into even 1/2-inch cubes so they cook at a similar rate.
2. Soften the leeks: Warm a 5- to 6-quart soup pot or Dutch oven over medium heat, then add the butter and reduce the heat to medium-low. Add the leeks and salt. Cook, stirring occasionally, for 6 to 8 minutes, until soft and translucent but not browned. Add the garlic and cook for about 30 seconds, until fragrant.
3. Simmer the potatoes: Stir in the potatoes, 4 cups broth, and 3 thyme sprigs. Bring to a gentle simmer over medium heat, then lower the heat and partially cover the pot. Stir as the soup returns to a simmer. Start checking the potatoes after about 12 minutes; they will typically need 12 to 18 minutes, but size and stove heat can change the timing. Cook until a fork passes easily through a potato cube.
4. Blend until smooth: Remove the simmered thyme sprigs and turn off the heat. Purée the soup with an immersion blender until no potato pieces remain, then stop. Prolonged blending can make the potatoes gummy. If the soup is too thin, simmer it gently, uncovered, for a few minutes before adding the cream.
5. Add the cream: Stir in the cream and warm over low heat for 2 to 3 minutes without boiling. Add the 1/4 teaspoon black pepper, then taste and adjust the salt. If the soup is too thick, stir in warm broth or water a little at a time until it is spoonable.
6. Garnish and serve: Ladle the smooth soup into shallow bowls. Gather the sliced green onion loosely on one side, place fresh thyme sprigs on the other, and scatter a little cracked black pepper over the surface.

If using a countertop blender instead, follow its instructions for hot liquids. Blend in small batches with the jar no more than halfway full; hot soup can build pressure in an overfilled blender and splatter.

Adjusting the Texture

The potatoes should be very tender before blending; firm pieces will not purée smoothly. The soup may also thicken as it stands. Add warm broth gradually when reheating until it reaches the consistency you want.

For a dairy-free version, use 2 tablespoons olive oil in place of the butter and omit the cream or use a plant-based cream alternative. The finished soup will differ in richness. Russet potatoes can replace Yukon Golds, though they may make a starchier purée; blend only until smooth.

Serving, Storage, and Freezing

Serve hot with crusty bread or toasted baguette, or alongside a simple salad or sandwich. Add the green onion and fresh thyme just before serving.

Cool leftovers promptly and refrigerate in an airtight container for 3 to 4 days. Reheat gently on the stovetop, stirring occasionally, and add a splash of broth if the soup has thickened.

If you plan to freeze the soup, freeze it before adding the cream for the best chance of maintaining its texture. Thaw in the refrigerator, reheat gently, and stir in the cream near the end. A finished batch containing cream may change texture after freezing.

For another smooth vegetable soup, try Creamy Roasted Cauliflower Soup. For a heartier option with beans and mushrooms, see High-Protein White Bean Soup with Mushrooms.

Nutrition

Approximate nutrition per serving, based on 4 servings: 350 calories, 7g protein, 17g fat, and 43g carbohydrates. Approximate nutrition per 100g: 65 calories, 1g protein, 3g fat, and 8g carbohydrates. Values vary with the broth and ingredient brands used.

Creamy Sausage and Potato Soup

Browned Italian sausage and tender Yukon Gold potatoes sit in a pale, creamy broth that stays fluid enough to spoon around the chunks. The sausage is cooked first for flavor, then the potatoes simmer until fork-tender without being mashed or blended.

A little flour thickens the broth; adding the liquid gradually keeps it smooth. Half-and-half goes in only after the potatoes are done, so the finished soup can warm gently without boiling. Makes 6 servings in about 50 minutes, including 15 minutes of prep.

Ingredients for Creamy Sausage and Potato Soup

• 1 pound fresh mild or hot Italian sausage, casings removed if needed (450g)
• 2 pounds Yukon Gold potatoes, cut into roughly 3/4-inch pieces (900g)
• 1 medium yellow onion, finely diced (about 1 cup; 150g)
• 2 cloves garlic, minced
• Up to 2 tablespoons unsalted butter, if needed for the flour base (30g)
• 3 tablespoons all-purpose flour (25g)
• 4 cups low-sodium chicken broth, plus up to 1/2 cup more if needed
• 1 1/2 cups half-and-half
• 3/4 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more for serving
• 1 tablespoon finely chopped fresh parsley, plus a little for serving
• Optional: a pinch of crushed red pepper flakes

How to Make Creamy Sausage and Potato Soup

1. Prepare the vegetables: Dice the onion, mince the garlic, and cut the potatoes into similar-size pieces so they cook evenly.
2. Brown the sausage: Warm a 5- to 6-quart Dutch oven or heavy soup pot over medium heat. Add the sausage without oil and cook for 7 to 9 minutes, breaking it into small crumbles, until browned and cooked through. Transfer it to a plate. Drain excess fat, leaving about 1 tablespoon in the pot.
3. Cook the aromatics and flour: Reduce the heat to medium-low. Cook the onion for 3 to 4 minutes, until softened. Add the garlic and, if using, the red pepper flakes; stir briefly until fragrant. If the pot is too dry to moisten the flour, add the butter. Stir in the flour and cook for about 1 minute, stirring so it does not scorch.
4. Add the broth and potatoes: Pour in the 4 cups of broth gradually, whisking well between additions until the base is smooth. Scrape up the browned bits from the bottom of the pot. Add the potatoes, salt, and pepper. The potatoes should be mostly covered; add a splash of the extra broth or water if needed.
5. Simmer the potatoes: Bring the soup to a gentle simmer, then lower the heat to medium-low and partially cover the pot, leaving the lid ajar. Simmer for about 15 to 20 minutes, stirring occasionally. Start checking the largest potato pieces around 15 minutes. They are done when a fork pierces them easily but they still hold their shape. Uncover near the end if the broth needs to reduce slightly.
6. Finish the soup: Return the sausage to the pot and reduce the heat to low. Stir in the half-and-half and warm for 2 to 3 minutes, until hot and steaming but not boiling. Stir in the parsley, then taste and adjust the salt and pepper. Skim off any visible excess fat. If the soup is too thick, stir in a little extra broth or water.
7. Serve: Ladle into bowls, giving each serving plenty of potato chunks and sausage crumbles. Finish with a little parsley and black pepper.

Choosing Potatoes for This Soup

Yukon Gold potatoes become tender while keeping recognizable chunks in the broth. Red potatoes also hold their shape, though they may be firmer. Russets soften more readily and release more starch, making the broth thicker and the pieces less distinct. Whichever variety you use, check the largest pieces with a fork rather than relying on the simmer time alone.

How to Keep the Creamy Broth Smooth

Whisk the first pours of broth thoroughly into the flour mixture before adding more liquid; break up any lumps before the potatoes go in. Once the potatoes are tender, add the half-and-half over low heat. Keep the soup hot without boiling it, which can make the dairy look separated or grainy.

What to Serve with the Soup

Crusty bread, dinner rolls, or garlic bread work well alongside it. A simple green salad makes a lighter side.

For another creamy soup, try Creamy Roasted Cauliflower Soup. For a different hearty bowl, see High-Protein White Bean Soup with Mushrooms.

Storing and Reheating Leftovers

Cool the soup promptly and refrigerate it in a covered airtight container for about 3 to 4 days. The broth will thicken as it chills.

Reheat gently over low to medium-low heat, stirring occasionally and adding broth or water a splash at a time until the soup is spoonable again. To microwave, heat in short intervals and stir between them. Avoid boiling.

Can You Freeze Creamy Sausage and Potato Soup?

Freezing the finished soup may cause the half-and-half to separate and the potatoes to soften after thawing. If you plan to freeze a batch, you can set it aside before adding the half-and-half, then stir the dairy in during gentle reheating. The texture may still vary.

Nutrition Information

Approximate nutrition per serving, based on 6 servings: 490 calories, 19g protein, 30g fat, and 36g carbohydrates. Approximate nutrition per 100g: 110 calories, 4g protein, 7g fat, and 8g carbohydrates. Values vary with the sausage, broth, and amount of fat drained.

Vegan Creamy Potato Soup

This stovetop potato soup has a thick, pale-golden broth with tender potato cubes and small pieces of carrot. A brief flour roux and plain, unsweetened oat milk make the broth creamy; blending only a small portion gives it body without losing the chunks. Brown the vegan bacon separately, then scatter it over each bowl with fresh parsley just before serving so the topping stays crisp.

Ingredients for Vegan Creamy Potato Soup

• 2 1/2 pounds Yukon Gold potatoes, cut into roughly 1-inch cubes (about 1,150g)
• 3 tablespoons olive oil or vegan butter
• 1 medium yellow onion, diced (150g)
• 2 medium carrots, diced small (120g)
• 3 garlic cloves, minced
• 1/4 cup all-purpose flour (30g)
• 5 cups vegetable broth
• 1 1/2 cups plain, unsweetened oat milk
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper, plus more to taste
• 4 ounces vegan bacon, chopped (about 115g)
• 2 tablespoons chopped fresh parsley, plus extra for serving

Use plain, unsweetened plant milk; sweetened or flavored milk will change the savory taste. Unsweetened soy or cashew milk can replace the oat milk. For a gluten-free version, use a gluten-free all-purpose flour blend in place of the flour and adjust the finished thickness with liquid if needed.

How to Make Vegan Creamy Potato Soup

1. Prepare the vegetables and topping: Cut the potatoes into even, roughly 1-inch cubes. Dice the onion and carrots. Cook the chopped vegan bacon in a small skillet over medium heat until browned and crisp at the edges, then transfer it to a plate. Keep it separate from the soup.
2. Soften the vegetables: Warm the olive oil or vegan butter in a 5- to 6-quart soup pot or Dutch oven over medium heat. Add the onion and carrots and cook for 5 to 7 minutes, stirring occasionally, until the onion softens and begins to look translucent. Add the garlic near the end and cook until fragrant, without browning it.
3. Cook the flour: Sprinkle the flour over the vegetables and stir continuously for about 1 minute, until it is moistened by the fat and smells lightly toasty. This brief cook helps prevent a raw flour taste.
4. Add the broth and potatoes: Gradually whisk in the vegetable broth until the base is smooth. Add the potatoes, thyme, bay leaf, salt, and pepper. Bring to a gentle simmer over medium heat, then reduce the heat to medium-low.
5. Simmer until tender: Partially cover the pot and simmer gently for about 18 to 25 minutes, stirring occasionally. Start checking after about 15 minutes. The potatoes are ready when a fork slides in easily but the cubes still hold their shape; cut size and simmer intensity affect the timing.
6. Finish the creamy broth: Remove the bay leaf. Stir in the oat milk and warm gently over low to medium-low heat for 3 to 5 minutes without boiling hard. Carefully blend a small portion of the hot soup and stir it back into the pot, or briefly use an immersion blender in one area. Stop when the broth has body and plenty of potato and carrot pieces remain.
7. Season and serve: Taste and adjust the salt and pepper. If the soup is too thick, stir in a little broth, oat milk, or water. Ladle into bowls and top with the vegan bacon and chopped parsley.

How to Keep the Soup Creamy but Chunky

Blend just enough soup to thicken the broth around the intact potatoes. Blending too much, or blending for too long, can make potato soup gummy. For a chunkier bowl, blend less rather than blending the whole pot. If using a standard blender, work with a small portion at a time and handle the hot liquid carefully.

Choosing and Cooking the Potatoes

Yukon Gold potatoes give this version recognizable chunks and a creamy broth. Other all-purpose potatoes can work, though they may break down differently. Keep the cubes close to the same size and use fork tenderness—not the clock alone—to decide when they are done.

Serving the Soup

Add the vegan bacon to individual bowls just before serving; stirring it into the pot will soften it. Finish with parsley and serve with crusty bread or a simple green salad. For another creamy vegetable soup, try Creamy Roasted Cauliflower Soup.

How to Store and Reheat

Cool leftovers promptly and refrigerate in a covered container for 3 to 4 days. The soup thickens as it sits. Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding broth, oat milk, or water a little at a time to loosen it. For microwave reheating, heat in short intervals and stir between them. Keep the vegan bacon separate and add it after reheating.

Freezing is possible, but the potatoes may taste grainy or floury after thawing. If freezing, cool the soup, transfer it to a freezer-safe container, and thaw overnight in the refrigerator before reheating.

Nutrition Information

Approximate nutrition per serving, based on 6 servings: 330 calories, 10g protein, 11g fat, and 48g carbohydrates. Approximate nutrition per 100g: 65 calories, 2g protein, 2g fat, and 10g carbohydrates. Values vary with the vegetable broth, oat milk, and vegan bacon used.

Slow Cooker Creamy Potato Soup

Fresh Yukon Gold potatoes cook in broth until tender, then a portion is mashed to give this soup a thick, creamy base with plenty of potato chunks. Cooked bacon is stirred in near the end, with some saved for topping. A smooth mixture of flour, evaporated milk, and cheddar finishes the soup without leaving dairy in the slow cooker for hours.

Allow 6–8 hours on LOW or 3–4 hours on HIGH, plus 20–30 minutes to finish. Potato size and slow-cooker performance affect the timing, so wait until the potatoes are fork-tender before adding the creamy mixture.

Ingredients for Slow Cooker Creamy Potato Soup

• 3 pounds Yukon Gold potatoes, peeled and cut into even ¾-inch pieces (about 1,350g)
• 4 cups low-sodium chicken broth, plus more as needed
• 1 medium yellow onion, finely chopped (about 150g)
• 2 cloves garlic, minced
• ½ teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper, plus more for serving
• 6 slices bacon (about 170g)
• 3 tablespoons unsalted butter (about 45g)
• ¼ cup all-purpose flour (about 30g)
• 2 cups evaporated milk
• 1 cup freshly grated sharp cheddar cheese (about 115g)

Optional for serving: 2 tablespoons chopped fresh chives or green onions, and sour cream.

Yukon Golds soften enough to mash while leaving distinct pieces in the soup. Russets also work, but they break down more readily and may make the soup thicker and less chunky. This recipe uses fresh potatoes; frozen hash browns have different timing and texture.

How to Make Slow Cooker Creamy Potato Soup

1. Load the slow cooker: Add the potatoes, onion, garlic, broth, salt, and pepper to a 5- to 6-quart slow cooker. Stir once to distribute the seasonings. The broth should surround the potatoes without filling the cooker to the rim.
2. Cook the potatoes: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours. Start checking around 5 hours on LOW or 2½ hours on HIGH. Continue cooking if needed, until the potatoes yield easily to a fork and can be mashed against the side of the cooker.
3. Cook the bacon: While the potatoes cook, fry the bacon in a skillet over medium heat for 8–12 minutes, until browned and crisp at the edges. Drain off the excess fat, chop the bacon, and reserve some for topping.
4. Partially mash: Mash some of the tender potatoes in the slow cooker, leaving plenty of chunks intact. Stir in most of the bacon.
5. Make the creamy finish: Melt the butter in a small saucepan over low heat and whisk in the flour. Gradually whisk in the evaporated milk until smooth, with no dry flour pockets. Stir in the cheddar until melted.
6. Finish the soup: Stir the creamy mixture into the slow cooker. Cover and cook on LOW for 20–30 minutes, stirring once, until warmed through, thickened, and still easy to ladle. Taste and adjust the salt and pepper after the bacon and cheese are incorporated.
7. Serve: Ladle into bowls or serve from the slow cooker. Top with the reserved bacon, a little black pepper, and optional chives or green onions.

How to Keep the Soup Creamy but Chunky

Mash only enough potatoes to give the broth body, then check the consistency before mashing more. Leave distinct pieces in each ladleful. Fully pureeing or vigorously blending cooked potatoes can make the soup pasty or gummy.

How to Adjust the Thickness

If the soup is too thick, stir in warm broth a little at a time until it is easy to ladle. If it needs more body, mash a few more potato pieces against the cooker wall. The soup will also thicken as it cools.

Serving and Variations

Keep some bacon out of the slow cooker so it retains more texture on top. Offer chives or green onions, sour cream, and extra black pepper at the table. Dinner rolls or a simple salad work alongside the soup.

For a vegetarian variation, use vegetable broth and omit the bacon; the flavor and appearance will differ from the main recipe. For another potato-and-cheddar soup with a different flavor profile, try Apple Cheddar Sweet Potato Soup. Another creamy vegetable option is Creamy Roasted Cauliflower Soup.

How to Store and Reheat

Cool leftovers and refrigerate in an airtight container for up to 3 days. Store the reserved bacon and other toppings separately when possible.

Reheat the soup gently on the stovetop over medium-low heat, stirring until hot. Add broth gradually if it has thickened. Microwave individual portions in short intervals, stirring between intervals. The potato base can be made ahead, but add the creamy finish and toppings closer to serving. Freezing is not preferred because the soup’s texture may change after thawing.

Nutrition

Approximate nutrition per serving, based on 8 servings and the core ingredients: 450 calories, 20g protein, 23g fat, and 41g carbohydrates. Approximate values per 100g: 110 calories, 5g protein, 6g fat, and 10g carbohydrates. Values vary with the bacon, broth, and cheese used.

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.

Classic Old-Fashioned Potato Soup

Classic old-fashioned potato soup has tender chunks in a pale, lightly creamy milk broth. This stovetop version uses potatoes, milk, butter, salt, and pepper—no flour or blender. Mashing just a small portion of the potatoes gives the broth body while leaving plenty of pieces intact. Once the milk goes in, low heat keeps it steaming without bringing it to a full boil.

Makes 4 servings. Prep time: 10 minutes; cook time: about 20 minutes; total time: about 30 minutes.

Ingredients

• 2 pounds Yukon Gold potatoes, peeled and cut into roughly 1/2-inch cubes (900g)
• 4 cups water, plus more if needed
• 1 teaspoon kosher salt, or to taste
• 3 cups whole milk (730g)
• 3 tablespoons unsalted butter (40g)
• 1/4 teaspoon ground black pepper, or to taste

How to Make Old-Fashioned Potato Soup

1. Cut the potatoes: Peel and cut them into roughly 1/2-inch cubes. Keep the pieces similar in size so they finish cooking together.
2. Simmer until tender: Put the potatoes, water, and salt in a 4- to 5-quart soup pot. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Partially cover and stir occasionally. Start checking after 10 minutes; the largest pieces should be easily pierced with a fork but still hold their shape. Half-inch cubes often take 10 to 15 minutes.
3. Reserve the cooking water: Turn off the heat and scoop out about 1 cup of potato cooking water. Drain the potatoes and return them to the pot. Keep the reserved water for adjusting the soup later; do not add it all back.
4. Warm the milk and butter: Add the milk and butter. Cook uncovered over low heat for about 4 to 6 minutes, stirring gently along the bottom of the pot, until the butter melts and the soup steams. Small bubbles at the edges are fine, but do not let the milk come to a full boil.
5. Mash and season: Gently mash about 1 cup of potatoes against the side of the pot, leaving the rest in chunks. Stir in the pepper and taste for salt. If the broth is too thick, add reserved cooking water a few tablespoons at a time.
6. Finish: Warm over low heat for another 1 to 2 minutes, stirring gently, until hot throughout. Ladle into bowls with the potato chunks visible.

How to Keep the Broth Creamy and Chunky

Partial mashing releases enough potato starch to give the milk broth light body. Stop once it looks creamy but still has plenty of distinct pieces. Vigorous mashing or blending, especially with starchier potatoes, can make the soup gluey. If it thickens as it stands, stir in a little reserved cooking water or milk.

Choosing Potatoes

Yukon Golds give this soup tender chunks that hold their shape. Russets also work, but they release more starch and make a thicker soup with softer pieces; mash them sparingly. With either variety, check the largest pieces with a fork rather than relying only on the clock.

Potato Soup Variations

• More savory: For an onion version, sauté 1/2 cup finely diced yellow onion in the butter until soft. Transfer the onion and butter to a bowl, cook and drain the potatoes as directed, then return them when adding the milk. Alternatively, replace up to 2 cups of the potato cooking water with vegetable broth and adjust the salt after cooking.
• Dairy-free: Substitute unsweetened non-dairy milk and plant-based butter. The flavor and texture will differ; warm the milk gently as directed.

Serving

Serve hot with a light scattering of black pepper. Bread or rolls can go on the side. For a loaded variation, offer bacon, cheddar, sour cream, or chives separately rather than adding them to the pot.

Storing and Reheating

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat over low heat on the stovetop, stirring occasionally, or microwave until hot. Add a splash of milk or water if the soup has thickened, and avoid boiling it.

Freezing is not recommended if preserving the creamy texture matters. Dairy-based potato soup may turn grainy or separate after thawing.

More Soup Recipes

For another creamy soup, try Creamy Roasted Cauliflower Soup. Apple Cheddar Sweet Potato Soup offers a sweet-savory change, while High-Protein White Bean Soup with Mushrooms is a heartier bean-based option.

Nutrition

Approximate nutrition per serving, based on 1/4 of the recipe: 365 calories, 10g protein, 15g fat, and 47g carbohydrates. Approximate nutrition per 100g: 85 calories, 2g protein, 4g fat, and 11g carbohydrates. Values may vary with ingredient brands and the amount of cooking water added.