Some soups just feel like a hug in a bowl, and this one is exactly that. Tender potatoes, shredded chicken, and sweet carrots swim together in a creamy cheddar broth that's rich without being heavy.
If you love cozy one pot dinners, you'll want to try my Easy Cajun Chicken Stew next, it's got that same "throw it all in one pot" energy.
Honestly, this is the soup I make when I've got leftover rotisserie chicken sitting in the fridge and potatoes that need using up. It's not fancy. It's just really, really good.
Quick Answer: Everything you need to know
- What is it? A creamy, cheesy potato soup loaded with shredded chicken and vegetables, all made in one pot.
- How long does it take? About 45 minutes start to finish, most of that is hands off simmering.
- Is it kid friendly? Yes, this is one of those meals my whole family asks for on repeat, even the picky eaters clean their bowls.
- The secret: Leave the skins on your potatoes. It saves you peeling time and gives the soup way more texture.
Jump to:
The ingredients
Cooked shredded chicken: rotisserie chicken works great here if you're short on time
Olive oil
Yellow onion diced
Carrots diced
Celery ribs diced
Garlic cloves minced
Chicken broth
Half and half: this is what makes the broth creamy without being too rich
New potatoes skin on: Yukon Gold or red potatoes work too, just keep the skins on
Cheddar cheese, shredded: grab a block and shred it yourself, it melts so much smoother than the bagged kind
Fresh parsley
Salt and pepper
For the ingredients quantities go to the recipe card below
Steps-by-step Instructions for the Chicken Potato Soup
Chop your potatoes. Cut them into bite-sized chunks, about half an inch to three quarters of an inch. Leave the skins on, they hold their shape better and you skip a whole step.
Heat the oil. In a large pot or Dutch oven, warm the olive oil over medium heat.
Cook your vegetables. Toss in the onion, potatoes, carrots, and celery. Let everything sautรฉ for 5 to 6 minutes, stirring here and there, until the onion turns soft and see-through.
Add the garlic. Stir it in and let it cook for about 30 seconds, just until your kitchen smells amazing. Watch it closely here, burnt garlic turns bitter fast.
Pour in the broth slowly. Add about a cup first and stir until smooth, then pour in the rest. Going slow like this keeps you from ending up with lumpy soup.
Simmer until tender. Let it bubble away for 15 to 20 minutes, stirring now and then. You'll know it's ready when a fork slides easily into the potatoes.
Stir in chicken and cream. Add your shredded chicken and half and half. Give it 3 to 4 minutes to heat through. Keep the heat low here, if it boils after the cream goes in, it can curdle on you.
Melt in the cheese. Turn the heat down low. Add your cheddar a handful at a time, stirring after each addition so it melts in smooth instead of clumping.
Season and serve. Taste it and add salt and pepper as needed. Finish with fresh parsley and an extra sprinkle of cheese right before you serve it.
Things I Learned Making This Recipe
The first time I made this, I dumped all the broth in at once and ended up with a slightly lumpy soup. Adding it slowly while stirring really does make a difference, don't skip that part.
I also learned the hard way that letting the soup boil after adding the half and half is a mistake. The cream can separate and you end up with a grainy texture instead of that silky finish you want. Low and slow once the dairy goes in, every time.
Easy Ways to Customize This Recipe
Want it smokier? Add a handful of crumbled bacon on top. Need it lighter? Swap the half and half for whole milk, the soup won't be quite as thick but it's still delicious. If you like a little heat, a pinch of cayenne or some diced jalapeno stirred in with the garlic works really well too.
Here's What I Serve With This
This soup is hearty enough to stand on its own, but I love pairing it with something crunchy on the side.
My English Muffin Garlic Bread makes a great side dish.
If You Have Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. The soup thickens quite a bit as it sits, that's totally normal.
When you reheat it, add a splash of broth or milk to loosen it back up. I don't recommend freezing this one, the potatoes and cream don't hold up great after thawing.
FAQ
Can I use chicken breasts instead of pre-cooked shredded chicken?
Yes, just poach or bake the chicken breasts first, then shred them before adding to the soup. Rotisserie chicken is my go-to for busy weeknights since it saves that whole step.
Why did my soup turn out grainy?
This usually happens when the soup boils after the cheese or cream goes in. Keep the heat low once you add those, and add the cheese gradually while stirring.
Can I make this in a slow cooker?
You can cook the vegetables and broth on low for 6 hours, then stir in the chicken, cream, and cheese during the last 20 minutes on low heat so the dairy doesn't break.
Didn't find the answer you're looking for?
Ask AI to answer based on this specific recipe:
Creamy Chicken Potato Soup
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
Ingredients
- 2 cups cooked shredded chicken
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 2 carrots diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 5 cups chicken broth
- 1 cup half and half
- 2 lbs new potatoes skin on (or Yukon Gold or red potatoes, skin on)
- 2 cups cheddar cheese shredded
- 2 tablespoons fresh parsley
- Salt and pepper to taste
Instructions
- Wash and cut the potatoes into half inch to three quarter inch cubes, keeping the skins on.
- Warm the olive oil in a large pot or Dutch oven over medium heat.
- Add the onion, potatoes, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the onion softens and turns translucent.
- Stir in the garlic and cook for 30 seconds, until fragrant. Don't let it brown.
- Gradually whisk in the chicken broth, starting with 1 cup and stirring until combined before adding the rest.
- Bring the soup to a gentle simmer and cook for 15 to 20 minutes, until the potatoes are fork tender.
- Reduce heat to low, then stir in the shredded chicken and half and half. Warm through for 3 to 4 minutes without letting it boil.
- Add the shredded cheddar in small batches, stirring constantly until fully melted before adding more.
- Season with salt and pepper to taste, then stir in the fresh parsley. Top with extra cheese before serving.
Leave a Reply