Creamy Chicken Potato Soup
Creamy Chicken Potato Soup has chicken, potatoes, carrots, celery, and onions with a creamy broth. Sometimes you need a hearty soup for those cold nights. This 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 in this potato soup.
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.
OTHER SOUP RECIPES:
- Cauliflower Soup
- Homemade Chicken Noodle Soup
- Tomato Soup Recipe
- Chicken Chili Chowder
- Chicken Cordon Bleu Soup
- Lasagna Soup
- Egg Drop Soup
- Creamy Potato Soup
Creamy Chicken Potato Soup
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
- In a large pot or saucepan, melt the butter and saute the onion, celery, and carrots over medium heat until soft.
- Sprinkle the flour over the vegetables and stir until coated.
- Slowly whisk in the chicken broth and milk. Add the potatoes and simmer for about 15 minutes or until potatoes are fork tender.
- Stir in the cream cheese until melted. Add more milk to thin out if needed to achieve desired consistency.
- Stir in the chicken and parsley. Add salt and pepper to taste. Serve.
How many serving does this make? Â I need to make this for 24 people.
The servings are up on the top left of the recipe card. It serves 6
It was very yummy! Easy to follow.Â
Great!
I absolutely love this recipe. I made it for the first time a week ago and my family loved it. There were no leftovers. This is proven to be the best soup my family and i have ever had.
So happy to hear that
an excellent recipe ,easy to make and cheap ingredients that go together well.I also used half and half but you HAVE to add the cream cheese!I added more celery,the more tender hearts ,a half cup more potatoes but stayed with the basic recipe,my wife loved it and she is a very discriminating diner.The other reviews give me ideas that sound very interesting,this a an expandable soup that tolerates add-ons well.Will be a staple from now on !
Really good. Added broccoli florets and topped with shredded Jack Cheese came out amazing. Even the wife asked for seconds
You are welcome!
Delightful soup and it sure hits the spot! When I first made this, I had this soup every lunchtime for three consecutive days and if there had been more, I would have carried on eating it for lunch! A couple of days later, I just had to make some more and this time I added a bay leaf and some thyme. On both occasions the soup was delicious and I highly recommend this recipe. Tfs
Saw this today, made it today, great soup. Used homemade stock, added thyme, basil and white pepper. Instead of milk used Alfredo Sauce, used immersion blender and topped it off with grated parmesano cheese. Added chicken after the blender. Great soup!!!
Yummy!
Love this soup! Thanks for sharing. I also cooked the chicken with the potatoes and added corn. Delicious!
Thank you!
This is a really good soup! I did add salt, pepper, bay leaves and some dry chipotle. I also cooked down the flour mixture a few minutes before adding the liquids. I only had raw chicken so I cooked it with the potatoes and added some corn. Served with crusty bread.
Sounds delicious!
OH MY GOODNESS! I made this last night and it was SOOOOOOO freaking good. Like I was chair dancing as I ate it. . So So so yummy. I served it with some fresh roasted garlic slathered crostinis to dip in the soup. And my boyfriend just kept saying WOW and YUM lol.
I didn’t change the recipe much, just added minced garlic to the mirepoix . Added a little more of everything because I cut up too much potato but didn’t want to waste the extra.
The only thing is it says this takes 25 minutes. not sure how…it took me well over an hour. Sauteeing the mirepoix and waiting for the carrots to soften was half an hour alone. Perhaps I should have covered it (but didn’t see it in the steps so didn’t do it). And then waiting for the stock and milk to get to a simmer took a bit of time too (and this time I put a lid on). Either way, it was SO worth the wait.
Thank you for sharing!!!!! <3
Haha sorry it took longer but glad you liked it!
My family loved it! I had broccoli I wanted to use so I chopped and added it when I added the potatoes. Delicious soup recipe! Will definitely make again!
Awesome to hear!
Amazing!!!
I have made it twice now, first time followed recipe exactly and we all loved it!
Second time, I had more items on hand so added in garlic (we love garlic) with the mirepoix and some thyme and we doubled the recipe! Lol it’s that’s good! Also used homemade stock both times.
Thank you so much for posting!!! So so great!!!!
I bet homemade stock makes it next level. So glad you liked it!
Your Creamy Chicken Potato Soup is awesome! I loved it just reading the recipe, but when hubby couldn’t stop eating it, I knew we had a winner! Thank you!
hahaha happy to hear that.
This is one of my FAVORITE soups! Do you have any suggestions on making it a crockpot recipe?
Very good just made it for the first time and will definately make this again!
Adding 3/4 cup shredded/grated potato thickens this soup well if you prefer to not use cream cheese
Great idea!
My family loves this soup. My 9 year old is gluten free, so I make it without the flour but it’s still great! The cream cheese provides enough thickening. Thank you for sharing!Â
You are welcome!!
This is very good. Love this soup! Overall, this is a recipe I would definitely make again.
Thanks!
Can the cream cheese be substituted for something else?
This is the thickening agent so I’m not sure what else would thicken it.
I used half and half instead of milk and skipped the cream cheese and thought it was fine. If you want it to be thicker, you could use grated potatoes or even some potato flakes (instant potatoes) if you have them.
Overall a good recipe. I used thyme instead of parsley (it’s what I had – I think most herbs would work here, just smaller amounts for the stronger flavored ones). I had three smallish potatoes, two carrots, and probably four skinny celery ribs, so I just used them all up. Thanks!
I love your soups, I did Brocolli Cheese for thanksgiving, my relatives loved it. I did Tomato for me and my husband and couldn’t believe how easy it was for a delicious soup.  I’m about to try the chicken potato soup.  I always put a tablespoon of whipping cream on top when serving soups, it’s just a nice creamy finish to it.
Keep them coming!
That’s a great way to top soup. I love it!
Just loved the way you explained this tasty recipe and waiting for more. So keep posting!
Thank you!