There’s nothing like a steaming bowl of thick creamy chicken potato soup to warm you up from the inside out, especially when the weather turns chilly. I remember one particularly freezing winter when this soup became my go-to comfort food. After a long day of shoveling snow (and maybe a minor snowball fight with the kids), this rich, velvety soup with tender chicken and soft potatoes felt like a big, cozy hug. It’s not just comforting, it’s packed with nutrients, thanks to the protein from the chicken and the vitamins from the potatoes and broth. Whether you’re fighting off a cold or just need something hearty to fuel your day, this thick creamy chicken potato soup has you covered. Plus, it’s so easy to make, you’ll wonder why you don’t whip it up every week!
Why You’ll Love This Thick Creamy Chicken Potato Soup
Let me tell you why this soup has become a staple in my kitchen, and why it’ll steal a spot in yours too! First off, it’s the ultimate comfort food. That creamy texture? Pure magic. But there’s more:
- Comfort in a bowl: The velvety broth hugs tender chicken and potatoes, it’s like wearing your favorite sweater on a cold day
- Weeknight lifesaver: Ready in under an hour with simple ingredients you probably already have
- Nutrition powerhouse: Packed with protein and vitamins (perfect when you’re fighting off that office cold)
- Endlessly adaptable: Swap ingredients based on what’s in your fridge, I’ve made at least a dozen variations!
Trust me, once you try this soup, you’ll understand why my family begs for it all winter long.
PrintThick Creamy Chicken Potato Soup With 10 Essential Tips
Thick creamy chicken potato soup is a hearty and comforting dish perfect for cold days or when you need a nutritious meal. It combines tender chicken, potatoes, and creamy broth for a satisfying flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 cups diced chicken breast
- 3 medium potatoes, peeled and cubed
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp thyme
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add chicken and cook until no longer pink.
- Stir in potatoes, broth, salt, pepper, and thyme.
- Bring to a boil, then reduce heat and simmer for 20 minutes.
- Add heavy cream and simmer for another 5 minutes.
- Blend half the soup for a creamier texture if desired.
- Serve hot.
Notes
- For a keto version, replace potatoes with cauliflower.
- Use coconut milk instead of heavy cream for a dairy-free option.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg
Ingredients for Thick Creamy Chicken Potato Soup
Gathering the right ingredients makes all the difference between a good soup and a knock-your-socks-off creamy masterpiece. Here’s what you’ll need (and yes, I’ve learned these measurements through trial and error!):
- 2 cups diced chicken breast, I like to cut mine into bite-sized pieces so they cook evenly
- 3 medium potatoes, peeled and cubed (about 1-inch pieces, trust me, this size cooks perfectly)
- 1 onion, chopped, yellow onions work best for that sweet, mellow flavor
- 2 cloves garlic, minced, fresh is key here, not that jarred stuff
- 4 cups chicken broth, homemade if you’ve got it, but store-bought works in a pinch
- 1 cup heavy cream, this is what gives that luxurious, velvety texture
- 1 tbsp olive oil, for sautéing all those delicious aromatics
- 1 tsp salt + 1/2 tsp black pepper, adjust to your taste, but don’t skimp!
- 1 tsp thyme, dried works fine, but fresh thyme leaves? *chef’s kiss*
See? Nothing fancy, just good, wholesome ingredients that come together beautifully.
How to Make Thick Creamy Chicken Potato Soup
Now for the fun part, let’s transform these simple ingredients into magic! I’ve made this soup so many times I could probably do it in my sleep, but I’ll walk you through each step carefully. Just follow along and you’ll have restaurant-quality soup in no time.
Step 1: Sauté the Aromatics
First, grab your favorite soup pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. Don’t rush this step, the key to amazing flavor starts here! Toss in your chopped onions and let them soften for about 3 minutes, stirring occasionally. You’ll know they’re ready when they turn translucent=r and smell sweet. Now add the minced garlic and cook for just 30 seconds more, enough to release its aroma but not so long it burns. Oh, that smell? That’s the sound of deliciousness coming your way!
Step 2: Cook the Chicken
Time to add your diced chicken breast. Spread it out evenly in the pot and let it cook undisturbed for about 2 minutes per side, this helps develop those tasty browned bits. Then stir everything together, breaking up any clumps. Keep cooking until there’s no pink left, usually another 3-4 minutes. Pro tip: If your chicken sticks a bit, deglaze with a splash of broth, those browned bits equal extra flavor!
Step 3: Simmer the Soup
Now toss in your cubed potatoes, broth, and all those seasonings. Bring everything to a lively boil, then immediately reduce to a gentle simmer. Here’s where patience pays off, let it bubble away uncovered for 20 minutes. Test a potato cube, it should be fork-tender but not mushy. When it reaches that perfect texture, pour in your heavy cream and let it warm through for about 5 more minutes. Want it extra creamy? Take my favorite shortcut, blend half the soup (carefully!) with an immersion blender before serving. Voila, restaurant-worthy thickness without fuss!
Tips for the Best Thick Creamy Chicken Potato Soup
After making this soup more times than I can count, I’ve picked up some tricks that’ll take yours from good to unforgettable! First, that blending trick I mentioned? Game changer. Use an immersion blender right in the pot to puree just half the soup, keeps some potato chunks for texture while making the broth luxuriously thick. Taste as you go with seasonings, I often add an extra pinch of salt at the end to really make flavors pop.
For my keto friends, swap potatoes with cauliflower florets (they’ll cook in about the same time). Dairy-free? Coconut milk works beautifully instead of cream, gives it a subtle tropical twist! And here’s my secret weapon: let the soup sit for 10 minutes off heat before serving. Those flavors meld together like magic.
Variations of Thick Creamy Chicken Potato Soup
One of my favorite things about this recipe is how easily you can tweak it to suit different diets or just use what’s in your fridge! For my keto pals, swap the potatoes with cauliflower florets, they soak up all that creamy goodness while keeping carbs low. Dairy-free? Coconut milk adds richness without the cream (bonus: it gives a lovely tropical hint). Feeling adventurous? Toss in some chopped carrots or celery with the onions, or stir in a handful of spinach at the end for extra greens. My kids love when I add a sprinkle of cheddar on top, because everything’s better with cheese, right?
Serving Suggestions for Thick Creamy Chicken Potato Soup
Oh, how I love dressing up this soup for maximum coziness! My go-to? A hunk of warm, crusty bread for dipping, that golden crust soaking up the creamy broth is pure heaven. For a lighter meal, pair it with a simple green salad dressed in lemon vinaigrette. And don’t forget the fresh parsley sprinkle on top, makes it look fancy with zero effort!
Storage and Reheating
This soup keeps like a dream! Store leftovers in an airtight container in the fridge for up to 3 days, though it rarely lasts that long in my house. When reheating, go low and slow, medium heat with frequent stirring prevents that cream from separating. A splash of broth or cream helps revive the texture if needed.
Nutritional Information
Here’s the scoop on what’s in each comforting bowl of this thick creamy chicken potato soup (based on my exact recipe). Remember, values can change depending on your brands or tweaks. One generous serving gives you about 320 calories, with 22g protein to keep you full and 20g carbs for energy. It’s got 2g fiber from those potatoes and only 3g natural sugars. The cream adds richness at 18g total fat (9g saturated), but hey, comfort food deserves some indulgence! Sodium hits about 800mg, so go easy on extra salt if you’re watching that. For more general family cooking tips, check out familytastes.com.
FAQs About Thick Creamy Chicken Potato Soup
Q: Can I freeze this soup for later?
A: I wish! But trust me, the cream separates when frozen, you’ll end up with a grainy texture. Instead, store it in the fridge for up to 3 days. It reheats beautifully with a splash of fresh cream to revive that velvety consistency.
Q: What’s the best keto alternative for potatoes?
A: Cauliflower florets are my go-to! They cook in about the same time and soak up all that creamy goodness. Just reduce the simmer time to 15 minutes since they soften faster. You’ll still get that comforting texture without the carbs.
Q: Is this soup actually good when you’re sick?
A: Absolutely! Between the protein-packed chicken and nutrient-rich broth, it’s basically liquid comfort. I always add an extra garlic clove when fighting colds, that natural immune boost works wonders. The warmth helps soothe sore throats too!
Q: Can I make this in my slow cooker?
A: You bet! Sauté the onions/garlic first (trust me, it’s worth the extra step), then dump everything except the cream into the crockpot. Cook on low 4-5 hours, stir in the cream at the end, and voila, effortless comfort food!
Did you try this soul-warming soup? I’d love to hear how it turned out! Drop a comment below with your favorite tweaks or snap a photo of your creamy masterpiece, nothing makes me happier than seeing my recipes in your kitchen!