Creamy Chicken Potato Soup

Chicken Potato Soup is rich, hearty, and full of comfort with a creamy bacon-infused broth, tender Yukon potatoes, juicy chicken, and melty cheddar. Packed with simple veggies and seasonings, it’s satisfying yet easy to make on a busy weeknight. Perfect for family dinners, meal prep, or freezing for later!

Love More Soup Recipes? Try My Chicken Tortellini Soup or this Outback Steakhouse Potato Soup next.

Smoky bacon, tender potatoes, and juicy chicken come together in a rich, creamy broth that’s pure comfort in a bowl. It’s hearty, satisfying, and packed with flavor from simple ingredients. Perfect for family dinners, cozy weekends, or freezing for later!

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Ingredient List

For the Soup Base:

• 6 strips thick-cut bacon, plus bacon drippings
• 1 lb boneless skinless chicken breast or thighs
• Salt & pepper
• 1–2 teaspoons olive oil
• 2 tablespoons butter (optional, if not using bacon drippings)

The Holy Trinity Plus:

• 1 small yellow onion, diced
• ¾ cup carrots, diced
• 2 ribs celery, diced
• 3 cloves garlic, minced

Flavor Boosters:

• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• ¼ cup all-purpose flour

The Creamy Base:

• 5 cups chicken broth
• 1 cup half and half
• 1½ lbs Yukon Gold potatoes or red potatoes, diced
• 1½ cups shredded cheddar cheese

Seasonings That Make It Sing:

• 1 teaspoon dried parsley
• ½ teaspoon dried rosemary
• ½ teaspoon dried oregano
• ½ teaspoon mustard powder
• ¼ teaspoon pepper
• 1 pinch red pepper flakes

For Garnish:

• Green onions, chopped

I buy thick-cut bacon because it renders more fat. If you only have regular bacon, grab 8 strips instead. Half and half is perfect here but heavy cream works. Milk’s okay too, just not as rich. No dairy? Use more chicken broth.

Why These Ingredients Work

The bacon thing was my mom’s trick. She always said bacon makes everything better, and the fat it leaves behind is liquid gold. She’s not wrong.

Yukon potatoes changed my soup game completely. I used to use russets and they’d break down into this cloudy, starchy mess. Now I stick with waxy potatoes every time.

That tiny bit of hot sauce and Worcestershire? Game changer. My neighbor shared this tip when I complained my soup tasted flat. Just a teaspoon of each gives it this depth that makes people ask what’s in there.

The flour creates thickness without cream soup heaviness. I learned this working at a restaurant years ago – cook the flour for 2 minutes or it tastes like paste.

Essential Tools and Equipment

• Large soup pot (I use my 6-quart Dutch oven)
• Sharp knife and cutting board
• Paper towels for bacon
• Wooden spoon
• Measuring cups
• Ladle

How To Make Chicken Potato Soup

Step 1: Cook the Bacon

Put bacon in a cold pot. Turn heat to low. This prevents sticking and cooks more evenly. Takes about 10 minutes to get crispy. Don’t rush it. Save 2 tablespoons of the fat.

Step 2: Sear the Chicken

Salt and pepper your chicken well. Heat olive oil in the same pot over medium-high. Sear 3 minutes per side until golden. Doesn’t need to be cooked through – it finishes in the soup.

Step 3: Sauté the Vegetables

Use those bacon drippings. Add onion, carrots, celery. Cook 5 minutes until soft. The onion should look clear, not brown.

Step 4: Add the Flavor Boosters

Throw in garlic, hot sauce, Worcestershire, and all the dried seasonings. Stir for 30 seconds until you smell the garlic.

Step 5: Create the Thickened Base

Sprinkle flour over everything. Keep stirring for 2 minutes. This cooks out the flour taste and thickens the soup later.

Step 6: Add Liquids and Potatoes

Add chicken broth slowly while whisking. No lumps allowed. Stir in half and half. Add diced potatoes. Bring to a boil, then simmer.

Step 7: Finish Cooking

Cut chicken into chunks and add back in. Simmer 20 minutes until potatoes are fork-tender.

Step 8: The Cheese and Bacon Finale

Turn heat to low. Add cheddar cheese and stir until melted. Chop half the bacon and stir in. Save the rest for topping.

Step 9: Serve and Enjoy

Ladle into bowls. Top with green onions and reserved bacon. Watch everyone’s reaction.

Must Know

Critical Timing: Low heat when adding cheese. High heat makes it seize up and get grainy.

Potato Choice Matters: Russets turn this soup into a mess. Use Yukon or red potatoes only.

Personal Secret: Rest the chicken after searing. Otherwise all the juices leak out when you cut it.

Pro Tips & Cooking Hacks

Shred your own cheese. The pre-shredded stuff has anti-caking agents that don’t melt smooth.

Cook bacon slowly. More fat renders out and it gets crispier.

Taste at the end. Add more salt, pepper, or hot sauce as needed.

Want it thicker? Mash some potatoes against the pot side with your spoon.

Never boil after adding cheese. It gets grainy.

Flavor Variations & Suggestions

Loaded Style: Sour cream on top with extra chives Spicy: Double the red pepper flakes, add chopped jalapeño with the vegetables
Fresh Herbs: Add fresh thyme and sage with the dried herbs Smoky: Use smoked paprika Lighter: Milk instead of half and half, less cheese

Make-Ahead Options

Great for meal prep. Keeps in the fridge 4 days.

Freezing tip: Don’t add cheese if you’re freezing it. Add when reheating. Cheese gets weird when frozen.

Reheat on low heat, stirring often. Add more broth if it’s too thick.

Recipe Notes & Baker’s Tips

Don’t skip searing the chicken. Those brown bits add flavor.

Each step builds on the last. That’s why the order matters.

I’ve made this 30+ times. It works every time if you don’t rush the bacon and keep heat low for cheese.

Too thick? More broth. Too thin? Simmer longer uncovered.

Serving Suggestions

This is a meal by itself but goes great with:

• Crusty bread for dipping
• Simple green salad
• Cornbread (my favorite)
• Grilled cheese sandwiches

Use deep bowls. Don’t skip the garnishes – they add flavor, not just looks.

How to Store Your Chicken Potato Soup

Don’t leave out longer than 2 hours.

Fridge: 4 days in sealed containers.

Freezer: 3 months. Add cheese when reheating, not before freezing.

Reheat slowly on stovetop. Stir often. Add broth if needed.

Allergy Information

Contains dairy and gluten.

No dairy? Skip butter, half and half, cheese. Use olive oil and extra broth.

No gluten? Use cornstarch instead of flour.

Questions I Get Asked A Lot

Can I use rotisserie chicken?

Yes. Add 3 cups shredded rotisserie chicken in the last 10 minutes.

My cheese got clumpy. Why?

Heat was too high. Always add cheese on low heat.

Slow cooker version?

Cook bacon and sear chicken in a pan first. Everything else except cheese goes in slow cooker 6-7 hours on low. Add cheese last 30 minutes.

Potatoes turned mushy?

Wrong potato type or overcooked. Use Yukon or red potatoes. Cook until just tender.

💬 Made this recipe? Tell me how it turned out in the comments!