This Chicken Potato Soup is a breeze to make, taking just 45 minutes from start to finish. With crispy bacon, tender chicken, and hearty potatoes, it's a simple and comforting dish perfect for busy weeknights.
The creamy texture, enhanced by cheddar cheese and spinach, makes this a delicious soup for chilly evenings.
Want to Save This Recipe?
Enter your email below, and we'll send it directly to you. Plus, you'll get amazing recipes sent to you daily.
By submitting this form, you consent to receive emails from Recipes Simple.
Jump to:
Let me rave about my Chicken Potato Soup – it's my weeknight hero and a favorite at our house! This delicious comfort-food soup smells amazing and is a family dinner game-changer.
I usually pair it with some Homemade Bread or crackers; that combo is unbeatable. Trust me, it's a crowd-pleaser; my family devours it every time.
The best part? It somehow tastes even better the next day. So, I always make a little extra to have leftovers for lunch. This soup is pure comfort in a bowl – simple, hearty, and perfect for any night of the week.
Ingredient Notes
See the printable recipe card below for all ingredients, specific measurements, and complete instructions.
- Bacon: Adds a crispy, savory kick that elevates the entire soup.
- Chicken: I used boneless, skinless chicken breast. You could also us rotisserie chicken if you’re in a hurry!
- Salt and Pepper: Seasons the chicken.
- Onion: Adds a sweet and savory base to the soup.
- Carrots: Brings a natural sweetness and vibrant color to the mix.
- Celery: Adds a subtle earthy flavor and enhances the overall texture.
- Garlic: Adds more flavor to the soup.
- Thyme and Basil: This herb duo brightens up the flavors of the chicken potato soup.
- Russet Potatoes: Provides a comforting, hearty texture to the soup.
- Chicken Broth: Creates a flavorful base that ties all the ingredients together.
- Milk or Half and Half: Adds creaminess to the soup for that comforting touch.
- Spinach: Introduces a pop of color and added nutrition.
- Cheddar Cheese: Brings a rich, cheesy goodness to every spoonful. You can also use Monterey Jack or Gouda if you're out of cheddar.
Soup Recipe Variations
- Add beans. A creamy white bean like cannellini can enhance the heartiness of this soup even further and will still have the same creamy consistency.
- Make it low-carb. For a low-carb option, substitute some or all of the potatoes with cauliflower florets. They blend in seamlessly and add creaminess.
- Make it Tex-Mex. Add corn, black beans, and a dash of cumin and chili powder for a Tex-Mex flair. Top it with avocado and cilantro when serving.
How To Make Chicken Potato Soup
Start by cooking the bacon in a large pot over medium-high heat. Remove it to drain on a paper towel-lined plate.
Add the diced chicken to the bacon grease and season with salt and pepper. If you’re using rotisserie chicken, you can skip this step! Remove the chicken once it is cooked through.
Add onion, celery, and carrots and cook until softened. Then, add the garlic, thyme, and basil and cook for about 30 seconds.
Add the diced potatoes and the chicken broth. Then, cover and bring everything and bring it to a simmer.
While the potatoes are cooking, chop the chicken and crumble the bacon. Once the potatoes are fork tender, add the spinach, chicken, and bacon to the pot.
Stir until the spinach is wilted, and then stir in the milk and cheese. Now it’s ready to be served! If you’d like, serve it with extra cheese, crumbled bacon, and sliced green onions.
Storing and Freezing Soup
Store: Once the Chicken Potato Soup has cooled, store it in an airtight container in the refrigerator. It should stay fresh for about 3-4 days.
Freeze: I don't recommend freezing this soup. I find that soups with chunks of potatoes don't freeze well. Once thawed and reheated the potatoes tend to get mushy and disintegrate.
Recipe Tips
- To avoid the mess of crumbling bacon later, chop it into small pieces before cooking. It'll save you time and cleanup.
- Russet potatoes are ideal for this recipe because they break down a bit during cooking, contributing to a creamier texture. However, you can experiment with Yukon Gold for a slightly firmer texture.
- If you need to peel and dice potatoes ahead of time, submerge them in a bowl of cold water. This prevents browning, especially if you're not immediately adding them to the soup.
- When adding cheese, sprinkle it in gradually, stirring constantly. This helps it melt smoothly into the soup.
Recipe FAQs
Can I use frozen spinach instead of fresh?
While you technically can use frozen spinach, it's not the best choice for this soup. Frozen spinach tends to release more water when thawed, potentially altering the texture of the soup. If fresh spinach is unavailable, consider using fresh kale or chard as alternatives.
Can I prepare the soup in a slow cooker?
Absolutely! Cook the bacon and chicken as instructed, then transfer everything to the slow cooker along with the remaining ingredients. Cook on low for 6-8 hours or until the potatoes are tender.
How can I make the soup thicker or thinner?
To thicken, simmer the soup uncovered for a bit longer. If it's too thick, add more broth or milk until you reach your desired consistency.
Need more soup recipes? Here are a few of my favorites!
Recommended Equipment (affiliate links)
Check out all my kitchen favorites here.
- Dutch Oven | 4.5 Quart Lodge Cast Iron Dutch Oven.
- Cutting Board | 3-piece Wood Cutting Board Set.
- Soup Bowls | I have this Corelle 6-piece soup bowl set.
- Dish Towels | These are the dish towels that I use daily.
I think you are going to love this Chicken Potato Soup. It is a comforting medley of crispy bacon, tender chicken, and hearty potatoes, all swimming in a creamy, cheesy broth. It's a hug in a bowl that'll have you coming back for seconds.
If you try this soup, please come back, leave a comment, and rate the recipe!
Chicken Potato Soup
Ingredients
- 6 strips of bacon
- 1 pound chicken breasts, boneless, skinless
- 1 small onion, diced
- 1 cup diced carrots
- 2 stalks of celery, diced
- 2 cloves garlic, minced
- 1 teaspoon thyme
- 1 teaspoon basil
- 1½ pounds russet potatoes, peeled, and diced
- 3 cups chicken broth
- 1 cup milk or half and half
- 1-2 cups spinach
- ¾ cups shredded cheddar cheese
- salt and pepper to taste
Instructions
- Heat a 4-quart pot over medium-high heat.
- Cook strips of bacon on both sides until brown and crispy. Remove bacon to drain on a paper towel-lined plate. Set aside to cool.
- Place chicken in the bacon grease left in the pan and sprinkle generously with salt and pepper.
- Cook for 5-6 minutes on each side until cooked through. Then remove to cool.
- Add onion, celery, and carrots to the pan, and sauté, stirring frequently, until softened.
- Add garlic, thyme, and basil, and cook, stirring, for another 30 seconds.
- Add potatoes and chicken broth.
- Cover, and bring to a simmer.
- Cook until potatoes are fork-tender.
- Meanwhile, chop chicken and crumble bacon.
- When the potatoes are done, add in the spinach, chicken, and bacon.
- Heat, stirring, until spinach is wilted.
- Stir in milk and cheddar cheese. Simmer just until the cheese melts.
- Remove from heat and serve.
Paula Short
Thursday 14th of December 2023
Judy, this sounds fantastic! Pinned 📌. Visiting today from SSPS 291 #43,44&45. Merry Christmas.
Esme Slabbert
Wednesday 13th of December 2023
Soup, oh so lovely soup, perfect for our winter weather here in Canada Thank you for visiting and sharing your links with us at SSPS #291. See you again on Monday, January 8th, 2024.
Sandi Magle
Monday 11th of December 2023
This sounds totally nummy, and a nice variation on a basic soup! Thanks, from Craftastic Monday. Sandi