Simple Creamy Chicken Potato Soup

I never understood why people called soup “comfort food” until I moved to Portland and experienced my first real winter. Growing up, soup was just something that came from a can. But when you make it from scratch with bacon, cream, and tender potatoes? That’s when it clicks.

This creamy chicken potato soup has become my go-to on those rainy Pacific Northwest evenings when everyone needs something warm and filling. It starts with bacon—because doesn’t everything taste better with bacon?—and builds from there with simple ingredients you probably already have in your kitchen. The best part? It’s all made in one pot, which means less cleanup and more time to actually enjoy dinner with your family.

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What Kind of Potatoes Should I Use?

For this creamy chicken potato soup, you’ve got a few good options when it comes to potatoes. Russet potatoes are a solid choice because they break down a bit as they cook, which naturally thickens the soup and makes it extra creamy. Yukon Golds are another great pick since they hold their shape better while still giving you that buttery, smooth texture. Red potatoes work too if that’s what you have on hand, though they’ll stay firmer and give you more distinct potato chunks in your soup. Whatever you choose, just make sure to cut them into bite-sized pieces so they cook evenly and are easy to eat with a spoon.

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Options for Substitutions

This soup is pretty forgiving, so here are some swaps you can make based on what you have:

• Bacon: If you’re out of bacon, you can use diced ham or pancetta. You can also skip the meat entirely and use 2 tablespoons of butter or olive oil for sautéing the vegetables.
• Cream: Heavy cream gives the richest result, but you can use half-and-half for a lighter version. Whole milk works too, though the soup will be less creamy. For a dairy-free option, try coconut cream or cashew cream.
• Potatoes: Russet, Yukon gold, or red potatoes all work great here. You can even use sweet potatoes for a slightly different flavor profile.
• Chicken broth: Vegetable broth can replace chicken broth if needed, though you’ll lose some of that savory depth. You can also use bouillon cubes or paste mixed with water.
• Corn: Fresh, frozen, or canned corn all work equally well. Just drain canned corn before adding it to the soup.
• Flour: For thickening, cornstarch works as a substitute (use 1 tablespoon mixed with cold water). For gluten-free, try cornstarch or a gluten-free flour blend.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this soup is adding the flour directly to hot liquid, which creates lumps that are nearly impossible to smooth out – instead, coat your vegetables with the flour first and cook it for a full minute before slowly adding the broth while stirring constantly.

Another common error is cutting your potatoes too small, as they’ll break down and make the soup gluey rather than chunky, so aim for 1-inch cubes that hold their shape during simmering.

Don’t let the soup come to a rolling boil once you’ve added the cream, since high heat can cause dairy to separate and give you an unpleasant grainy texture – keep it at a gentle simmer with the lid slightly open.

Finally, add your pre-cooked chicken at the very end just to warm it through, because overcooking it in the soup will turn it dry and rubbery instead of tender.

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What to Serve With Chicken Potato Soup?

This hearty soup is pretty filling on its own, but I love serving it with some warm dinner rolls or crusty bread for dipping. A simple side salad with mixed greens and a light vinaigrette helps balance out the richness of the creamy broth. If you want to make it more of a complete meal, some buttered biscuits or cornbread muffins are perfect for soaking up all that delicious soup. You could also top each bowl with extra shredded cheese, green onions, or a dollop of sour cream to make it even more satisfying.

Storage Instructions

Store: This soup keeps really well in the fridge for up to 4 days in an airtight container. The flavors actually get even better the next day after everything has had time to meld together. Just give it a good stir before reheating since the cream might settle a bit.

Freeze: You can freeze this soup for up to 3 months, but keep in mind that the potatoes might change texture slightly when thawed. If you’re planning to freeze it, consider slightly undercooking the potatoes so they don’t get mushy later. Let it cool completely before transferring to freezer-safe containers, leaving a little room at the top for expansion.

Reheat: Warm it up gently on the stovetop over medium-low heat, stirring occasionally to prevent the cream from separating. You can also microwave individual portions, but use 50% power and stir every minute or so. Add a splash of chicken broth or cream if it seems too thick after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 90-110 g
• Fat: 100-115 g
• Carbohydrates: 135-150 g

Ingredients

For the soup base:

• 6 strips bacon (I use Hormel Black Label for its thickness)
• 1 medium onion
• 2 carrots
• 2 celery sticks
• 3 garlic cloves (freshly minced for best flavor)
• 3/4 tsp italian seasoning
• 3 tbsp flour
• 1/2 tsp smoked paprika

For the broth:

• 4 cups chicken broth (I prefer Swanson Natural Goodness)
• 1.5 cups cream
• 3 potatoes (peeled and diced into 1/2-inch cubes)
• 3/4 cup corn

For the finish:

• 2 cups chicken (shredded or cut into 1/2-inch bite-sized pieces)
• seasoning salt
• black pepper

Step 1: Render Bacon and Prepare Aromatics

• 6 strips bacon

Cut bacon into bite-sized pieces and cook in a large pot or Dutch oven over medium heat for about 10 minutes, stirring occasionally, until the bacon is crispy and has rendered its fat.

While the bacon cooks, dice the onion, carrots, and celery into uniform small pieces, and mince the garlic cloves.

Remove the cooked bacon with a slotted spoon and set aside on a paper towel, leaving the flavorful bacon fat in the pot—this will be your cooking base for the aromatics.

Step 2: Build the Aromatic Base

• 1 medium onion, diced
• 2 carrots, diced
• 2 celery sticks, diced
• 3 garlic cloves, minced
• 3/4 tsp italian seasoning
• 1/2 tsp smoked paprika

Add the diced onion, carrots, and celery to the bacon fat remaining in the pot and sauté over medium heat for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent.

This creates a flavorful mirepoix foundation that gives the soup its depth.

Add the minced garlic, Italian seasoning, and smoked paprika, cooking for just 1 minute to bloom the spices and release their aromatics without letting the garlic burn.

Step 3: Create the Thickening Roux

• 3 tbsp flour

Sprinkle the flour over the aromatic mixture and stir constantly for about 1 minute to coat everything evenly.

This combines the flour with the fat in the pot to create a roux, which will thicken the soup and give it a rich, velvety texture.

The brief cooking time ensures the flour cooks out its raw taste without darkening too much.

Step 4: Add Broth and Cream Base

• 4 cups chicken broth
• 1.5 cups cream

Pour in the chicken broth slowly while stirring constantly to prevent lumps from forming in your roux.

Once the broth is fully incorporated and smooth, add the cream and stir until well combined.

The mixture should be creamy and cohesive at this point.

Peel and dice the potatoes into 1/2-inch cubes while this mixture sits, so everything is ready for the next step.

Step 5: Simmer the Potatoes and Corn

• 3 potatoes, peeled and diced into 1/2-inch cubes
• 3/4 cup corn

Add the diced potatoes and corn to the pot and increase the heat to bring the soup to a gentle boil, stirring occasionally.

Once it reaches a boil, reduce the heat to a simmer (medium-low), place the lid slightly ajar on the pot, and cook for 15 minutes.

The potatoes will become tender during this time, and the flavors will meld together.

I like to keep the lid cracked rather than fully closed to prevent the soup from boiling over while still allowing gentle steam to help cook the potatoes evenly.

Step 6: Finish with Chicken and Bacon

• 2 cups chicken, shredded or cut into bite-sized pieces
• cooked bacon from Step 1
• seasoning salt, to taste
• black pepper, to taste

After the potatoes are tender, stir in the shredded or bite-sized pieces of cooked chicken and the reserved crispy bacon from Step 1.

Simmer for an additional 5 minutes to warm the chicken through and allow the bacon flavor to infuse the soup.

Taste the soup and season generously with seasoning salt and black pepper to your preference—start with 1/2 teaspoon of each and adjust as needed.

I find that creamy soups often need more seasoning than you’d expect, so don’t be shy with the salt.

Simple Creamy Chicken Potato Soup

Delicious Simple Creamy Chicken Potato Soup recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 8 servings

Calories 1900 kcal

Ingredients

  

For the soup base::

• 6 strips bacon (I use Hormel Black Label for its thickness)
• 1 medium onion
• 2 carrots
• 2 celery sticks
• 3 garlic cloves (freshly minced for best flavor)
• 3/4 tsp italian seasoning
• 3 tbsp flour
• 1/2 tsp smoked paprika

For the broth::

• 4 cups chicken broth (I prefer Swanson Natural Goodness)
• 1.5 cups cream
• 3 potatoes (peeled and diced into 1/2-inch cubes)
• 3/4 cup corn

For the finish::

• 2 cups chicken (shredded or cut into 1/2-inch bite-sized pieces)
• seasoning salt
• black pepper

Instructions

 

• Cut bacon into bite-sized pieces and cook in a large pot or Dutch oven over medium heat for about 10 minutes, stirring occasionally, until the bacon is crispy and has rendered its fat. While the bacon cooks, dice the onion, carrots, and celery into uniform small pieces, and mince the garlic cloves. Remove the cooked bacon with a slotted spoon and set aside on a paper towel, leaving the flavorful bacon fat in the pot—this will be your cooking base for the aromatics.
• Add the diced onion, carrots, and celery to the bacon fat remaining in the pot and sauté over medium heat for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and the onion turns translucent. This creates a flavorful mirepoix foundation that gives the soup its depth. Add the minced garlic, Italian seasoning, and smoked paprika, cooking for just 1 minute to bloom the spices and release their aromatics without letting the garlic burn.
• Sprinkle the flour over the aromatic mixture and stir constantly for about 1 minute to coat everything evenly. This combines the flour with the fat in the pot to create a roux, which will thicken the soup and give it a rich, velvety texture. The brief cooking time ensures the flour cooks out its raw taste without darkening too much.
• Pour in the chicken broth slowly while stirring constantly to prevent lumps from forming in your roux. Once the broth is fully incorporated and smooth, add the cream and stir until well combined. The mixture should be creamy and cohesive at this point. Peel and dice the potatoes into 1/2-inch cubes while this mixture sits, so everything is ready for the next step.
• Add the diced potatoes and corn to the pot and increase the heat to bring the soup to a gentle boil, stirring occasionally. Once it reaches a boil, reduce the heat to a simmer (medium-low), place the lid slightly ajar on the pot, and cook for 15 minutes. The potatoes will become tender during this time, and the flavors will meld together. I like to keep the lid cracked rather than fully closed to prevent the soup from boiling over while still allowing gentle steam to help cook the potatoes evenly.
• After the potatoes are tender, stir in the shredded or bite-sized pieces of cooked chicken and the reserved crispy bacon from Step 1. Simmer for an additional 5 minutes to warm the chicken through and allow the bacon flavor to infuse the soup. Taste the soup and season generously with seasoning salt and black pepper to your preference—start with 1/2 teaspoon of each and adjust as needed. I find that creamy soups often need more seasoning than you'd expect, so don't be shy with the salt.