Creamy Chicken Potato Soup

This Creamy Chicken Potato Soup has potatoes, carrots, celery, and onions with a creamy broth.

Sometimes you need a hearty soup for those cold nights. This Creamy Chicken Potato Soup is stick to your ribs comfort food!

CREAMY CHICKEN POTATO SOUP

I honestly didn’t even want to think about food this last weekend with Thanksgiving leftovers still in the fridge. But with a new week all those feelings are gone and I’m hungry!

We are having an unusual cold front in Florida and although I could eat soup in 100 degree weather, this feels more appropriate.

Some might want to call this Creamy Chicken Potato Soup a chowder because it has potatoes in it. I’ve learned that people are really particular about what they call “chowder” so I steered clear and called it potato soup. I’m non-confrontational.

This soup has all the elements of comfort food.

As with any good soup, it starts out with the trinity of onion, celery, and carrots. The base of these flavors together can lead to only good things.

You only need one potato for this soup but it goes a long way.

WHAT KIND OF POTATO SHOULD I USE?

I prefer to use Russet or Yukon because they give you a creamy texture. You could use even red potatoes  if you wanted.

DO I HAVE TO ADD PARSLEY?

If you have kids, you know they probably freak out at the sign of anything green in their soup. You don’t have to add parsley but I feel like it brightens the dish up.

If you love this Creamy Chicken Potato Soup, you’ll love these soup recipes:

Cauliflower Soup

Homemade Chicken Noodle Soup

Tomato Soup Recipe

Chicken Chili Chowder

Print

4.2 from 5 votes

Yield: 6 servings

Creamy Chicken Potato Soup

Prep Time:

10 mins

Cook Time:

15 mins

Total Time:

25 mins

This Creamy Chicken Potato Soup is stick to your ribs comfort food for those cold winter nights.

Ingredients

• 2 tablespoons butter
• 1/2 cup diced white onion
• 1/2 cup sliced celery
• 3/4 cup sliced carrots
• 2 tablespoons all-purpose flour
• 3 cups chicken broth
• 1 1/2 cups milk
• 1 medium potato (Russet or Yukon), peeled and cubed into 1/2 inch pieces (about 2 cups)
• 1 (8 ounce) package cream cheese softened
• 2 cups shredded cooked chicken rotisserie works well here
• (optional) 1 tablespoon minced flat leaf parsley

Instructions

1. In a large pot or saucepan, melt the butter and saute the onion, celery, and carrots over medium heat until soft.

2. Sprinkle the flour over the vegetables and stir until coated. 

3. Slowly whisk in the chicken broth and milk. Add the potatoes and simmer for about 15 minutes or until potatoes are fork tender. 

4. Stir in the cream cheese until melted. Add more milk to thin out if needed to achieve desired consistency. 

5. Stir in the chicken and parsley. Add salt and pepper to taste. Serve.

Author: Christy Denney

Course: Main Course

Cuisine: American

Keyword: soup