Chicken Potato Soup (Creamy, Hearty, Stovetop or Crockpot)

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A cozy, chowder-style chicken potato soup in ~40 minutes, weeknight-easy, fall-friendly, and big on comfort.

Tender chicken, buttery potatoes, and a silky broth that turns any chilly night into soup night.

Overhead bowl of creamy chicken potato soup, chowder style, topped with bacon and chives; hearty fall soup, loaded.

Why You’ll Love It

  • Chowder texture, zero fuss: Thick and creamy without feeling heavy—ideal for Hearty Chicken Soup and Chicken Chowder Soup searches.
  • Flexible protein: Use diced raw chicken or rotisserie; both finish juicy (to 165°F/74°C).
  • Budget-friendly pantry build: Potatoes, carrots, celery, broth, and milk—classic Homemade Potato Soup vibes.
  • Easy to customize: Turn it into Loaded Baked Potato Soup with cheddar, bacon, and chives—or go lighter with Greek yogurt.
  • Crockpot-ready: Hands-off slow cooker option for busy days.

Love slow cooker soups? Try Crock-Pot Crack Potato Soup and Slow Cooker Turkey Soup. For a protein-packed bowl, see High-Protein Stuffed Pepper Soup.

Ingredients (notes only)

Base & Aromatics

  • Butter + olive oil—balanced flavor and browning.
  • Onion, celery, carrots—classic mirepoix sweetness.
  • Garlic—add late so it doesn’t scorch.

Protein & Potatoes

  • Boneless, skinless chicken thighs or breasts (diced ½–¾”): juicy, quick-cooking. Rotisserie also works.
  • Yukon gold potatoes, diced ¾”: hold shape yet go creamy at the edges.

Body & Creaminess

  • Flour (or cornstarch slurry, GF) to lightly thicken.
  • Low-sodium chicken broth + milk and a splash of half-and-half (or evaporated milk) for chowder texture.
  • Bay leaf, thyme, smoked paprika (optional), salt & black pepper.
  • Sour cream or Greek yogurt to finish silky.

Load It Up (optional)
Shredded cheddar, crisp bacon, chives/green onions for Loaded Baked Potato Soup energy. Corn for Potato Chowder Soup.

Step-by-Step (Stovetop, ~40 minutes)

  1. Sauté aromatics. Melt 2 Tbsp butter with 1 Tbsp olive oil in a Dutch oven (medium heat). Add 1 diced onion, 2 celery ribs, 2 carrots; cook 5–6 min until soft. Stir in 3 minced garlic cloves for 30 sec.
  2. Bloom & thicken. Sprinkle ¼ cup flour over veggies; stir 1 min (no white streaks).
  3. Build the base. Gradually whisk in 6 cups broth until smooth. Add 2 lb Yukon gold potatoes (¾” dice), 1 bay leaf, 1 tsp thyme, ¼ tsp smoked paprika, ¾ tsp salt, ½ tsp pepper.
  4. Add chicken. Stir in 1½ lb diced chicken (or 2½ cups shredded rotisserie). Simmer gently 12–15 min until potatoes are tender and chicken is 165°F.
  5. Make it creamy. Stir in 1 cup milk + ½ cup half-and-half (or 1 can evaporated milk). Simmer 2–3 min (don’t boil hard).
  6. Finish. Off heat, fold in ¼–½ cup sour cream or Greek yogurt. Adjust salt/pepper.
  7. Load (optional). Top bowls with cheddar, bacon, chives.

Cue: Potatoes should be tender but not falling apart; soup lightly coats the spoon.

Pro Tips

  • Dice evenly so potatoes and chicken finish together.
  • Gentle simmer preserves creamy texture; hard boils can split dairy.
  • Too thick? Add warm broth or milk. Too thin? Simmer 3–5 min uncovered or stir in a cornstarch slurry.
  • Rotisserie hack: Add in Step 4 and reduce simmer by 3–4 min.

Variations (mapped to interests)

  • Chicken Chowder Soup: Add 1 cup corn and ½ cup diced red bell pepper in Step 3.
  • Creamy Potato Soup (no chicken): Skip chicken; add extra ½ lb potatoes and an extra spoon of sour cream.
  • Loaded Baked Potato Soup: Stir in 1 cup cheddar in Step 5; top with bacon + chives.
  • Fall Soup Recipes: Finish with fresh thyme and serve with a leafy side salad.
  • Potato Chowder Soup (lighter): Use all milk + Greek yogurt; skip half-and-half.

How to Serve

Make Ahead & Storage

  • Fridge: 4 days. Cool fast; store covered.
  • Reheat: Medium-low on stovetop; thin with broth/milk if needed.
  • Freeze: Best before adding dairy (Step 5). Thaw overnight; reheat and add dairy/yogurt to finish.

FAQs

Can I use russet potatoes?
Yes—peel and dice; they break down more for a thicker soup.

How do I make it gluten-free?
Skip flour. Thicken at the end with a 2 Tbsp cornstarch + 2 Tbsp water slurry.

Why is my soup grainy?
Boiled after dairy. Keep it under a simmer once milk/cream go in.

Simple Nutrition (estimate, per 1½-cup serving)

~320 kcal • Protein 24g • Carbs 33g • Fat 12g • Sodium ~780mg
Estimates vary by ingredients/brands.

Sarah

Chicken Potato Soup (Creamy, Hearty)

A cozy chicken potato soup with chowder-style creaminess. Ready in about 40 minutes on the stovetop or simmered low and slow in the crockpot — easy to load up with cheddar, bacon, and chives for a comforting dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings (about 1½ cups each)
Course: Dinner, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients

  • 2 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 1 medium onion, diced
  • 2 ribs celery, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 1/4 cup all-purpose flour (or 2 Tbsp cornstarch, GF)
  • 6 cups low-sodium chicken broth
  • 2 lb Yukon gold potatoes, peeled and ¾-inch diced
  • 1 bay leaf
  • 1 tsp dried thyme
  • 1/4 tsp smoked paprika (optional)
  • 3/4–1 tsp kosher salt
  • 1/2 tsp black pepper (plus more to taste)
  • 1.5 lb boneless, skinless chicken thighs or breasts, diced (165°F when done)
  • 1 cup whole milk
  • 1/2 cup half-and-half (or 1 can evaporated milk)
  • 1/4–1/2 cup sour cream or Greek yogurt, to finish
  • 1 cup shredded cheddar (optional topping)
  • 4 slices cooked bacon, crumbled (optional topping)
  • chives or green onions, for garnish

Equipment

  • Dutch oven or large soup pot
  • Wooden spoon or spatula
  • chef’s knife and cutting board
  • ladle
  • measuring cups and spoons

Method

  • Heat butter and oil in a Dutch oven over medium heat. Sauté onion, celery, and carrots for 5–6 minutes; add garlic and cook 30 seconds.
  • Stir in flour and cook for 1 minute to form a roux. Gradually whisk in the broth until smooth and lump-free.
  • Add potatoes, bay leaf, thyme, paprika, salt, and pepper. Stir well.
  • Stir in diced chicken and simmer gently for 12–15 minutes until potatoes are tender and chicken reaches 165°F.
  • Add milk and half-and-half, then simmer gently for 2–3 minutes (do not boil).
  • Remove from heat and fold in sour cream or Greek yogurt. Adjust seasoning to taste and serve hot with optional toppings.

Nutrition

Calories: 320kcalCarbohydrates: 33gProtein: 24gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 75mgSodium: 780mgPotassium: 950mgFiber: 3gSugar: 6gVitamin A: 2500IUVitamin C: 12mgCalcium: 120mgIron: 1.2mg

Notes

Slow Cooker: Sauté aromatics and flour on the stovetop (Steps 1–2), then transfer to crock with broth, potatoes, spices, and raw chicken. Cook on Low 5–6 hrs or High 2½–3½ hrs until chicken reaches 165°F. Stir in milk/half-and-half during the last 30 minutes; finish with sour cream or yogurt.
Rotisserie Shortcut: Skip Step 4’s raw chicken and add 2½ cups shredded rotisserie chicken in the last 5–7 minutes.
Loaded Option: Stir in cheddar cheese in Step 5, then top each bowl with crumbled bacon and chives.
Serve with crusty bread or a green salad for a complete meal.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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