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.
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)
- 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.
- Bloom & thicken. Sprinkle ¼ cup flour over veggies; stir 1 min (no white streaks).
- 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.
- 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.
- 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).
- Finish. Off heat, fold in ¼–½ cup sour cream or Greek yogurt. Adjust salt/pepper.
- 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
- With crusty bread, simple green salad, or a baked potato bar of toppings.
- Pair your soup night lineup with Crock-Pot Crack Potato Soup for variety or keep a second pot of Slow Cooker Turkey Soup on Warm.
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.
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.
- Dutch oven or large soup pot
- Wooden spoon or spatula
- chef’s knife and cutting board
- ladle
- measuring cups and spoons
- 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
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.
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.