Creamy Chicken Potato Soup Recipe

You know those days when all you want is a big, comforting bowl of something warm and hearty? That’s exactly when my creamy chicken potato soup comes to the rescue. I first made this soup years ago on a chilly fall evening when I needed a quick, cozy meal—and it’s been a staple in my kitchen ever since. It’s the kind of dish that feels like a hug from the inside, packed with tender chicken, soft potatoes, and a creamy, flavorful broth.

The best part? It’s ready in under an hour, prep included. Whether it’s a busy weeknight or a lazy Sunday, this soup is my go-to. It’s filling but not heavy, and everyone at my table always asks for seconds. Trust me, once you try it, you’ll see why it’s a favorite in our house.

Why You’ll Love Creamy Chicken Potato Soup

Oh, where do I even start? This soup is basically a warm, cozy blanket in a bowl, and here’s why you’re going to adore it as much as I do:

• It’s ridiculously easy. No fancy techniques here—just chop, sauté, simmer, and boom, dinner’s ready. Even if you’re not a soup pro, you’ve got this.
• That creamy texture is magic. The flour and milk work together to create a silky, rich broth that clings to every bite of chicken and potato. Comfort food at its finest.
• Weeknight superhero. From fridge to table in 45 minutes? Yes, please. It’s my secret weapon when I’m tired but still want something homemade and satisfying.
• Leftovers? Even better. The flavors meld overnight, so lunch the next day tastes like you put in twice the effort (shh, I won’t tell).
• Endlessly adaptable. Swap veggies, use sweet potatoes, or add a sprinkle of cheese—it’s forgiving and fun to tweak.

Seriously, this soup checks all the boxes. Creamy, hearty, and just plain delicious—what’s not to love?

Ingredients You’ll Need for Creamy Chicken Potato Soup

Grab these simple ingredients, and you’re halfway to soup heaven. I promise, nothing too fancy here—just good, wholesome stuff that comes together into something truly magical.

Vegetables and Chicken

• 1 medium yellow onion - Chopped into small pieces. It’s the flavor base, so don’t skip it!
• 2 medium carrots - Peeled and diced. They add a touch of sweetness and color.
• 2 medium celery stalks - Chopped. It’s not soup without celery, right?
• 3 cloves garlic - Minced. Because garlic makes everything better.
• 1 ½ pounds boneless, skinless chicken breasts or thighs - Cut into bite-sized pieces. I usually go for thighs because they’re juicier, but breasts work great too.

Seasonings and Liquids

• 2 teaspoons kosher salt - Divided. We’ll use some for the chicken and some later to season the soup.
• ¼ teaspoon freshly ground black pepper - Plus more to taste. Freshly ground makes all the difference.
• 2 tablespoons olive oil - For sautéing all those tasty veggies and chicken.
• ¾ teaspoon dried thyme - It adds that cozy, herby flavor. Trust me, you’ll love it.
• 1 bay leaf - A little secret for depth of flavor. Just don’t forget to fish it out later!
• 1 ½ pounds Yukon Gold potatoes - Peeled and diced into 1-inch chunks. They’re creamy and perfect for soup.
• ⅓ cup all-purpose flour - This is what thickens the broth and gives it that creamy texture.
• 1 (32-ounce) box low-sodium chicken broth - About 4 cups. Low-sodium lets you control the saltiness.
• 2 cups whole or 2% milk - For that rich, creamy finish. I use 2%, but whole milk makes it extra indulgent.

That’s it! Simple, right? Now let’s get cooking.

Step-by-Step Creamy Chicken Potato Soup Instructions

Alright, let’s dive in! I promise this soup is as easy as it is delicious. Just follow these steps, and you’ll have a steaming bowl of comfort in no time.

Prep the Vegetables and Chicken

1. Chop the onion, carrots, and celery into small, even pieces—about the size of a dime. This ensures they cook evenly and soften nicely in the soup. No one wants a crunchy carrot surprise!
2. Mince the garlic finely. You want it to melt into the broth, not overpower any bites.
3. Cut the chicken into bite-sized chunks. If you’re using thighs, trim off any excess fat first. Pro tip: slightly frozen chicken is easier to cut neatly!

Sauté the Aromatics

1. Heat the olive oil in a large pot over medium heat. Give it a minute to get warm—you’ll know it’s ready when a piece of onion sizzles gently.
2. Add the onion, carrots, celery, and garlic to the pot. Stir them around and let them cook until they start to soften, about 5 minutes. You’re not looking for color here, just tenderness. The smell at this stage? Heavenly.

Cook the Chicken and Simmer

1. Toss in the chicken pieces, along with 1 teaspoon of salt, the pepper, thyme, and bay leaf. Stir everything together and cook until the chicken is no longer pink, about 5 minutes. Don’t overcook it—it’ll finish cooking in the broth.
2. Add the potatoes and sprinkle the flour over everything. Stir well to coat the chicken and veggies—this helps prevent lumps later.

Thicken and Finish the Soup

1. Pour in the chicken broth and milk, stirring as you go to blend everything smoothly. Scrape any flour bits from the bottom of the pot—they’re flavor gold!
2. Bring the soup to a boil, then reduce the heat to a gentle simmer. Let it bubble away, uncovered, until the potatoes are fork-tender, about 20 minutes. Stir occasionally to prevent sticking.
3. Taste and adjust with the remaining salt and extra pepper if needed. Fish out the bay leaf (it’s done its job!) and serve hot. If the soup seems too thick, add a splash of broth or milk to loosen it up.

See? Simple as can be. Now grab a spoon and dig in—you’ve earned it!

Creamy Chicken Potato Soup Variations

One of my favorite things about this soup is how easily you can switch it up! Here are a few fun twists I've tried—and loved—over the years:

• Cheesy delight: Stir in a handful of shredded cheddar or Parmesan right before serving. It melts into the broth and adds a rich, savory kick. My kids go wild for this version!
• Sweet potato swap: Replace half the Yukon Golds with diced sweet potatoes. They add a subtle sweetness and gorgeous color. Bonus: extra vitamins!
• Herb explosion: Fresh herbs take this soup to another level. Try stirring in chopped parsley or dill at the end, or swap the dried thyme for fresh rosemary (just use half as much—it's potent!).

Don't be afraid to play around! Sometimes I throw in a handful of frozen corn or peas for extra veggie power. The soup is forgiving, so make it your own.

Serving and Storing Creamy Chicken Potato Soup

This soup is a dream to serve—and even better, it keeps like a champ! Here’s how to make the most of it:

Serving ideas: Ladle it piping hot into big bowls (I like to warm mine first—it keeps the soup cozy longer). Top with a sprinkle of fresh parsley or chives for color, or go all out with crispy bacon bits, a dollop of sour cream, or extra black pepper. Crusty bread on the side is non-negotiable in my house—perfect for soaking up every last drop!

Storing leftovers: Let the soup cool slightly, then pop it into an airtight container. It’ll keep in the fridge for 3-4 days. The broth thickens as it sits, so when reheating, just stir in a splash of broth or milk to loosen it up. Microwave or warm it gently on the stove—just don’t boil it hard, or the dairy might separate.

Freezer-friendly? Absolutely! Freeze in portions for up to 3 months. Thaw overnight in the fridge, then reheat slowly, stirring often. The potatoes might soften a bit, but the flavor’s still amazing.

Helpful Notes for Creamy Chicken Potato Soup

A couple of extra tips to make sure your soup turns out just right—every single time:

• Too thick? If the soup looks more like mashed potatoes, don’t panic! Just whisk in a little extra broth or milk until it’s the consistency you love.
• Lighter option: Swap the whole milk for 2% or even skim—it’ll still be creamy, just a tad less rich. You can also use half broth, half milk if you’re watching calories.
• Short on time? Use pre-chopped mirepoix from the store. I won’t judge—I’ve done it too!

And hey, for a veggie-packed meal, this soup’s got plenty going for it—protein from the chicken, fiber from the veggies, and all that cozy goodness. Comfort food that feels good? Yes, please.

Frequently Asked Questions

Got questions? I've got answers! Here are the ones I hear most often about this soup—and my tried-and-true solutions:

1. Can I make this dairy-free?
   Absolutely! Swap the milk for unsweetened almond or oat milk, and use a bit of cornstarch (about 2 tablespoons) instead of flour to thicken. It won't be quite as creamy, but still delicious.
2. My soup turned out too thin—help!
   No worries! Mix 1 tablespoon cornstarch with 2 tablespoons cold water, stir it into the simmering soup, and let it cook for 2 more minutes. It'll thicken right up.
3. Can I use rotisserie chicken?
   Yes! Skip cooking raw chicken and just stir in 3 cups shredded rotisserie chicken with the broth. It's a total time-saver (and adds great flavor).
4. What if I don't have Yukon Gold potatoes?
   Russets work fine—just peel them first since their skins can be tough. Red potatoes are great too, skins and all!

Still stumped? Leave a comment on my blog—I'm happy to troubleshoot with you!

Final Thoughts on Creamy Chicken Potato Soup

If there’s one recipe I could bottle up and hand out to everyone I know, it’d be this soup. It’s comfort in a bowl—warm, hearty, and packed with flavor, yet simple enough for any night of the week. Whether you’re cooking for a crowd or just need a cozy meal for yourself, this creamy chicken potato soup never lets me down.

So grab your pot and give it a try! I promise, once you taste that first spoonful of creamy broth, tender chicken, and soft potatoes, you’ll understand why it’s my forever favorite. Happy cooking—and even happier eating!