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Chicken potato soup

Simple Chicken and Potato Soup Recipe

Chicken potato soup is a savory dish made with chicken,potatoes, and a variety of seasonings. The ingredients are cooked together in acreamy base, often with chicken broth, milk, and heavy cream. The result is awarm, satisfying soup that’s both filling and flavorful. It's a go-to recipefor those who enjoy a mix of comfort and nutrition in one bowl.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons butter
  • 1 lb chicken breast or thighs, diced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced (or 1 tsp garlic powder)
  • 4 large potatoes, peeled and cubed
  • 4 cups chicken broth (preferably low-sodium)
  • 1 cup milk (whole or 2%)
  • 1 cup heavy cream (for extra richness)
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 tablespoons flour (for thickening)
  • 1/2 cup shredded cheddar cheese (optional, for topping)
  • Fresh parsley, chopped (for garnish)

Equipment

  • Large Soup Pot or Dutch Oven
  • Cutting board
  • Sharp knife
  • Measuring Spoons & Cups
  • Stirring Spoon
  • Ladle
  • Can Opener
  • Soup Ladle

Method
 

  1. Cook the Chicken: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced chicken and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
  2. Sauté Vegetables: In the same pot, add the chopped onion and cook until softened, about 3-4 minutes. Add the garlic and cook for another minute until fragrant.
  3. Add Potatoes and Broth: Add the cubed potatoes to the pot, followed by the chicken broth. Stir in the thyme, garlic powder, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low. Let it simmer for about 15-20 minutes, or until the potatoes are tender.
  4. Thicken the Soup: In a small bowl, mix the flour with a bit of milk to create a smooth slurry. Gradually add the slurry to the soup, stirring constantly, to thicken the broth. Let the soup simmer for another 5 minutes.
  5. Add Chicken and Cream: Return the cooked chicken to the pot. Stir in the milk and heavy cream, allowing the soup to come to a gentle simmer. Let it cook for another 5 minutes, until the soup is creamy and heated through.
  6. Serve and Garnish: Ladle the soup into bowls, top with shredded cheddar cheese (if using), and garnish with fresh parsley. Serve hot with crusty bread on the side.

Notes

This Chicken Potato Soup is not only rich and comforting but also highly customizable. I cooked this recipe on a lazy Sunday afternoon when I wanted something simple yet satisfying. The creaminess and depth of flavor made it a hit with everyone in my family. If you have picky eaters, you can leave out the cheddar cheese or substitute with a different variety. This recipe also works wonderfully as leftovers—if it lasts that long!