Valentina's Corner
This chicken potato soup recipe makes an incredible bowl of soup. Each bite is loaded with chunks of potatoes, chicken, bacon, and spinach. The rich and creamy broth ties everything together and makes for an easy, comfort meal you will love.
This creamy chicken potato soup pairs beautifully with a slice of freshly baked bread. Dip a slice of crispy italian bread in the creamy broth for a perfect bite.
Potato soup may just be the meal of the season! If you love this potato chicken soup, don’t forget to try our classic potato soup recipe.
This chicken potato soup is made rich with a cream-filled broth. The potato chunks soak up all that goodness, making for such a flavorful soup! Adding bacon to this soup takes it to the next level with flavor and texture you will love.
Why You’ll Love This Recipe
- Easy to make. This recipe is simple and easy to follow, making for the perfect recipe.
- Make-ahead. Potato soup is perfect to make ahead of time.
- Kid-friendly. This soup is an excellent way for kids to get some greens in!
- Cheap dinner. The ingredients for this soup are simple and affordable.
Ingredients for Chicken Potato Soup
All you need are these simple ingredients:
- Chicken thighs – excess fat trimmed.
- Bacon – cubed into small pieces.
- Red potatoes – sliced with the peel on.
- Vegetables – onions and carrots add wonderful texture and flavor.
- Chicken broth – adds flavor and depth to the soup.
- Spinach – washed and dried.
- Heavy cream – adds richness and makes the soup creamy, like in our easy zuppa toscana recipe!
- Seasoning – a salt, black pepper, and paprika blend.
See the recipe card below for a complete list of ingredients and quantities.
Season Like a Pro: Taste as you go!
Did you know that potatoes absorb salt? When making potato soup, be mindful of seasoning the broth. Taste and adjust the seasoning to avoid a bland bowl of soup.
How to Make Chicken Potato Soup
Step-by-step instructions make this soup easy to master:
prep –
- Begin by trimming the fat off the chicken thighs and cutting them into bite-sized pieces.
- Cube bacon into small pieces and saute in a Dutch oven until crispy. Remove from the pot and reserve about 2 Tbsp of bacon grease.
- Meanwhile, wash and cut the potatoes into small pieces and cover with water.
cook –
- In a Dutch oven, cook the chicken in the reserved bacon fat until cooked. Season with salt and pepper.
- Add the chopped onions and saute for 3-4 minutes before adding the carrots and cooking for 3-4 minutes.
- Drain the potatoes and add them to the dutch oven, along with the water, chicken broth, and seasoning. Stir together and bring to a soft boil.
- Simmer for about 10 minutes or until the potatoes are fork-tender.
- Add chopped spinach, heavy cream, and bacon to the soup.
- Bring back to a light boil and turn off the heat.
- Serve and enjoy friends!
Substitutions and Variations:
All add-ins, substitutions, and variations to the recipe you want to make.
- Protein – Swap chicken for ground beef, beef chunks, or italian sausage!
- Greens – Spinach can be swapped out for kale or sliced cabbage!
- Heavy cream – Make this soup healthier by switching out heavy cream for milk!
- Spice – This soup tastes incredible with a little bit of heat! Add red pepper flakes for a light spice.
Pro Tip: Don’t overcook the soup!
After adding in the potatoes, don’t cook for too long, as the potatoes will begin to break up and get mushy.
Serving Suggestions
- Soup and salad combo: This soup fills and pairs perfectly with a light salad. An easy chopped salad is full of textures, and we pair it with an incredible avocado dressing.
- Soup and sandwich: The wonderful thing about pairing this soup with a sandwich is that you get to dip the sandwich in that creamy broth. Therefore, a grilled cheese sandwich is the perfect match for this soup. For a heartier sandwich, our turkey bacon grilled cheese!
- Side of soup: This soup is ideal for a well-rounded meal. Oven-baked chicken thighs served over homemade mashed potatoes are made complete when served with this soup.
Garnish Like a Pro:
Get creative with your bowl of soup. Top with fresh herbs like cilantro or parsley, shredded cheese, or extra crispy bacon!
Recipe FAQs
Yukon gold potatoes or russet potatoes would both work in this soup!
Swap the chicken breast for chicken thighs. However, slightly under-cook the chicken breast pieces before adding them to the broth! This will prevent dry chicken. You can also add in shredded rotisserie chicken for an even easier recipe.
Break the cooked potatoes up lightly to thicken up the soup. Or make our loaded creamy potato soup!
Although chicken broth adds richness and depth to the soup, you can make this recipe without it. Add extra seasoning to account for the loss of flavor.
When using red potatoes, we like to keep the skin on. You can peel the potatoes if you’d like.
Store & Reheat
- Storage. This soup can be stored in the refrigerator in an airtight container for up to 3 days.
- Reheat. Warm up the soup in a pot over low-medium heat until warm.
- Freeze. Freeze this soup for an easy meal down the road! Simply pour cooled soup into a freezer-safe container and keep it in the freezer for up to 3 months. Reheat: Thaw the soup in the fridge overnight and reheat on the stovetop over low-medium heat.
More Comfort Meal Recipes
If you enjoyed this recipe, try our other popular soup recipes; here are some of my favorites:
If you tried this chicken potato soup recipe or any other recipe on my website, please leave a star rating and let me know how it went in the comments below – we appreciate it!
Creamy Potato Soup with Chicken
Ingredients
- 1 lb chicken thighs bite-sized pieces
- 8 oz pack bacon 1/2 pack
- 1 1/2 lbs red potatoes sliced
- 1 small onion chopped
- 1 large carrot sliced
- 32 oz chicken broth
- 4 cups water
- 1½ tsp salt or to taste
- ½ tsp ground black pepper or to taste
- ½ tsp ground paprika or to taste
- 2 1/2 cups packed spinach chopped
- 1 1/2 cups heavy whipping cream
Instructions
- Trim the fat off the chicken thighs and cut into bite-sized pieces.
- Cube bacon into small pieces and saute in a Dutch oven. Once the bacon is crispy, remove it from the Dutch oven. Leave 2 Tbsp of bacon grease in the pot.
- Meanwhile, cube the potatoes and submerge them in cold water.
- Add chicken thighs to the Dutch Oven and cook. Season with salt & pepper.
- Add chopped onion to the pot and cook for 3-4 minutes, then add the sliced carrots and cook for 4 more minutes.
- Add potatoes, chicken broth, water, and seasoning to the pot. Bring to a soft boil until the potatoes are fork-tender or about 10 minutes.
- Add the spinach, heavy cream, and bacon to the pot. Bring to a light boil and turn off the heat.
- Serve and enjoy!
Notes
- Season the broth as you cook! Potatoes absorb salt, so the soup may need to be tasted and adjusted for seasoning.
- Store leftovers in the fridge for up to 3 days.
- Freeze the soup and store it for up to 3 months. Thaw in the fridge before warming over the stovetop.