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Creamy Chicken Potato Soup

A rich and comforting soup made with tender chicken, hearty potatoes, and a creamy, flavorful broth.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Main, Soup
Cuisine: American, Comfort Food
Calories: 320

Ingredients
  

Soup Base
  • 1 lb chicken breast or thighs diced
  • 4 cups potatoes peeled and diced
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 cup carrots diced
  • 1 cup celery chopped
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 tsp salt or to taste
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
  • 1 bay leaf

Equipment

  • Large Pot or Dutch Oven
  • Cutting board
  • Knife
  • Wooden spoon

Method
 

  1. Heat olive oil and butter in a large pot over medium heat.
  2. Add onion, carrots, and celery. Cook until softened, about 5–7 minutes.
  3. Stir in garlic and cook for 30 seconds.
  4. Add diced chicken, season with salt and pepper, and cook until lightly browned.
  5. Add potatoes, thyme, bay leaf, and chicken broth.
  6. Bring to a boil, then reduce heat and simmer 20–25 minutes until potatoes are tender.
  7. Remove bay leaf and lightly mash some of the potatoes to thicken the soup.
  8. Stir in heavy cream, simmer 5 minutes, adjust seasoning, and serve hot.

Notes

For freezing, omit cream and add it when reheating.