Creamy Chicken and Potato Soup

A comforting bowl of chicken and potato soup with tender shredded chicken, silky potato broth, crispy bacon, and fresh chives.

Prep Time 10

Cook Time 30

Total Time 40

Course Main Course, Soup

Cuisine American

Servings 6 servings

Calories 400 kcal

6 slices bacon, diced Reserve a few tablespoons of rendered fat
1 medium yellow onion, finely chopped
2 cloves garlic, minced
3 cups peeled and diced potatoes Yukon Gold for creaminess, or russet for fluffier texture
2 cups carrots, diced Optional, for extra sweetness and color
6 cups low-sodium chicken stock Or a mix of stock and water
1 lb boneless skinless chicken thighs or breasts Or 2 cups shredded rotisserie chicken
2 tbsp butter Or use bacon fat
2 tbsp all-purpose flour Or 1 tbsp cornstarch mixed with cold water as a slurry
1 cup half-and-half or heavy cream Or plain dairy-free creamer for non-dairy
1 tsp fresh thyme leaves Or 1/2 tsp dried
to taste Salt and freshly ground black pepper
2-3 tbsp fresh chives, snipped
1 bay leaf Optional
to taste squeeze of lemon For brightness

Cook the bacon in a large heavy-bottomed pot over medium heat until crisp. Use a slotted spoon to transfer most bacon to a paper towel-lined plate; reserve 1–2 tablespoons of bacon fat in the pot and discard excess.
Add the onion (and carrots if using) to the pot and sauté in the bacon fat until translucent, 4–6 minutes. Stir in garlic for the last 30 seconds.
Sprinkle in the flour and cook, stirring, 1–2 minutes to create a light roux. If using a cornstarch slurry, skip the flour step and plan to add slurry after the stock has simmered.
Slowly whisk in the chicken stock, scraping up any browned bits. Add potatoes, thyme, and bay leaf. Bring to a simmer.

If using raw chicken: nestle raw breasts or thighs into the simmering broth and poach 12–18 minutes until cooked through (internal temp 165°F / 74°C). Remove chicken, shred with two forks, and return to pot.
If using pre-cooked chicken, add it in the last 5 minutes to heat through.
If you used a cornstarch slurry, mix 1 tbsp cornstarch + 1 tbsp cold water per cup of desired thickening; stir in now and simmer 2–3 minutes until thickened. If you made a roux earlier, simmer until potatoes are tender and broth has slightly thickened.
Stir in the half-and-half or cream off heat to prevent scalding. Season with salt and pepper; adjust consistency with extra stock if too thick.

Serve topped with reserved crispy bacon and a generous sprinkle of chopped chives. Add a squeeze of lemon if desired.

Best served with crusty bread, dinner rolls, or a simple green salad. To freeze, omit cream and add when reheating for better texture.

Keyword Chicken Soup, Comfort Food, Creamy Soup, One-Pot Meal, Potato Soup