Chicken & Potato Soup

This Chicken Potato Soup features a rich, creamy broth packed with crispy bacon, tender potatoes, juicy chicken, and fresh vegetables, all seasoned to perfection. It’s easy to customize and perfect for freezing for later!

Looking for more comfort soup recipes? ? Try my potato soup recipe, crockpot chicken noodle soup and stovetop taco soup with ground beef next!


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Potato Soup with Chicken Recipe

This is the most flavorful and comforting soup you’ll ever make! It’s hands down the best way to transform chicken and potatoes into a delicious meal your family will devour. This hearty soup freezes beautifully for later and perfect to bring out on a chilly need when you need a quick and easy dinner idea.

Soup dinners are always a delicious idea when served with homemade bread, cheesy beer bread or crusty artisan bread.

Potato chicken soup in a white pot with celery on the side.

Ingredients for Chicken Soup with Potatoes

  • Cooked chicken, shredded
  • Bacon, uncooked
  • Yellow onion
  • Carrots, diced
  • Celery stalks, diced
  • Garlic, minced
  • Hot sauce – use your favorite brand
  • Italian seasoning
  • Black pepper
  • Mustard powder
  • Paprika
  • Red pepper flakes (more or less depending on heat preference)
  • Flour
  • Low sodium chicken broth
  • Yukon gold potatoes, cubed
  • Half and half cream
  • Cheddar cheese, shredded

Optional Toppings: Bacon, shredded cheese, sliced green onions

Step By Step Instructions

This easy homemade soup recipe comes together with a little effort and it is so worth the work!

Step by step images for how to make chicken and potato soup.

STEP ONE – Prepare the vegetables. Finely dice the carrots, celery, onion and garlic. Cube the potatoes into quarter inch pieces. 

STEP TWO – In a dutch oven or large pot over medium heat, fry the bacon. Once cooked, remove the bacon but leave about two tablespoons of bacon grease in the pot. 

STEP THREE – Add the carrots, celery and onion to the pot and saute for about 5 minutes or until slightly tender. Then add the garlic and cook for an additional minute. 

STEP FOUR – Mix in the hot sauce and all spices (italian seasoning, pepper, mustard powder, paprika and red pepper flakes).

STEP FIVE – Add the flour to the pot and cook for an additional minute.

STEP SIX – Pour in the chicken broth, add the potatoes and chicken. Cover and simmer for 20 – 25 minutes or until the potatoes are fork tender. 

Potato and chicken soup final steps for how to make the recipe.

STEP SEVEN – Lastly, chop the bacon and add it back into the pot (leaving some for topping), pour in the heavy cream and fold in the cheese (also leaving some for topping). 

STEP EIGHT – Serve, topped with bacon, cheese and/or green onions. Enjoy!



This potato soup recipe freezes well and the secret to success is to make sure that you do not overcook the potatoes. If you do, they will be mushy when reheated, so keep an eye on them when they are cooking!

Storage & Freezing Instructions

Store leftover soup in an airtight container in the refrigerator for up to 3 days. 

To freeze, place leftover soup in an airtight container and freeze for up to 3 months.

Print
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Homemade chicken & potato soup in cooking pot.

Chicken & Potato Soup


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  • Author: Sandra Flegg
  • Total Time: 40 minutes
  • Yield: 6 servings

Description

This Chicken Potato Soup features a rich, creamy broth packed with crispy bacon, tender potatoes, juicy chicken, and fresh vegetables, all seasoned to perfection. It’s easy to customize and perfect for freezing for later!


Ingredients

Units

3 cups cooked chicken, shredded

5 strips bacon, uncooked

½ medium yellow onion

3 large carrots, diced

3 celery stalks, diced

2 Tablespoon garlic, minced

1 Tablespoon hot sauce (I used Baby Ray’s Buffalo Sauce)

1 teaspoon italian seasoning

½ teaspoon pepper

1 teaspoon mustard powder

½  teaspoon paprika

¼  teaspoon red pepper flakes (more or less depending on heat preference)

¼ cup flour

4 cups low sodium chicken broth

1.5 lbs yukon gold potatoes, cubed

1 cup half and half

1 cup shredded cheddar cheese

Optional Toppings:

Bacon

Shredded cheese

Green onions


Instructions

  1. Prepare the vegetables. Finely dice the carrots, celery, onion and garlic. Cube the potatoes into quarter inch pieces.
  2. In a dutch oven or large pot over medium heat, fry the bacon. Once cooked, remove the bacon but leave about two tablespoons of bacon grease in the pot.
  3. Add the carrots, celery and onion to the pot and saute for about 5 minutes or until slightly tender. Then add the garlic and cook for an additional minute.
  4. Mix in the hot sauce and all spices (italian seasoning, pepper, mustard powder, paprika and red pepper flakes).
  5. Add the flour to the pot and cook for an additional minute.
  6. Pour in the chicken broth, add the potatoes and chicken. Cover and simmer for 20 – 25 minutes or until the potatoes are fork tender.
  7. Lastly, chop the bacon and add it back into the pot (leaving some for topping), pour in the heavy cream and fold in the cheese (also leaving some for topping).
  8. Serve, top with bacon, cheese and/or green onions. Enjoy!

Notes

Storage & Freezing Instructions:

Store leftover soup in an airtight container in the refrigerator for up to 3 days. 

To freeze, place leftover soup in an airtight container and freeze for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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