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This creamy chicken potato soup recipe is a wholesome dinner that uses rotisserie chicken for ease! A piping hot bowl of it is loaded with bacon, veggies, and tender potatoes.
Try my Potato Soup with Bacon or Easy Chicken and Corn Chowder next.
Why you’ll love it
If you’re craving a cozy soup that’s also bursting with vegetables, this chicken and potato soup will hit the spot. It’s hearty and filling, and I always feel nicely full after eating this soup that definitely eats like a meal. The silky broth is luxurious without being heavy!
There’s nothing fancy in this soup, but sweet corn and crispy bacon are a duo that always feel a bit elevated in soups. With real cream and Italian herbs, this easy potato and chicken soup is sure to make it into your cooler weather dinner rotation.
What you’ll need
- Bacon – it infuses lots of savory goodness
- Onion, carrots, celery, and garlic – the tastiest aromatic base! I like Vidalia, Walla Walla, or other sweet onion varieties.
- Italian seasoning – it’s a single jar containing a blend of dried herbs
- Flour – to thicken it up
- Chicken broth – for depth of flavor
- Heavy cream – to make the broth velvety and rich
- Potatoes – russets are my go-to for soups
- Corn – use frozen or fresh for that burst of natural sweetness
- Chicken – we’ve got rotisserie for convenience
Pro tip
The bacon grease adds flavor to this soup, so don’t drain it! If you find that you need a little more fat to sauté the onions/celery/carrots, add a little olive oil or butter to the pot.
How to make chicken and potato soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut up the bacon, fry it until crispy, and transfer it to a plate (don’t drain the fat). Add the onions, celery, and carrots to the pot, and sauté until softened. Stir in the garlic, Italian seasoning, and flour, cooking until fragrant.
Pour in the broth, scraping up the tasty browned bits from the bottom of the pot. Add in the heavy cream, potatoes, and corn. Bring to a boil, then reduce the heat to a simmer, stirring occasionally.
When the potatoes are just about done, stir in the chicken and bacon. Once heated through, season generously with seasoning salt & pepper.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here is the Staub cast iron Dutch oven pictured.
- I recommend my garlic press and my favorite potato peeler.
- Flour stays fresher for longer in one of these airtight pantry containers vs. keeping it in an open bag.
Substitutions and variations
- I definitely don’t recommend swapping the cream for something lower fat. It could likely curdle.
- You can of course add more vegetables if you need to use ’em up, e.g. stirring in some spinach at the end until wilted.
- Try the ground beef version of this soup with my Creamy Hamburger Potato Soup recipe.
What to serve with this potato chicken soup
- For a soup and salad combo, pair this creamy soup with a light salad. My Cucumber, Tomato, and Avocado Salad is a good option, or dress up your favorite salad greens with my Homemade Ranch Dressing or Italian Dressing.
- A big slice of sourdough bread would be great with this soup. Or go all out with some of my fabulous Cheesy Garlic Bread!
Leftovers and storage
- Store leftovers of this creamy chicken soup for 3-4 days in the fridge in a covered container.
- Reheat slowly over a low heat until warmed through.
- You can freeze it for up to 3 months, but it can change texture a bit, and the chicken may dry out more.
If you made this creamy bacon, chicken, and potato soup recipe, please leave a star rating and review below! Or tag me on Instagram showing off any S&L recipe you made.
Creamy Chicken Potato Soup
Ingredients
- 5 strips bacon
- 1 medium onion chopped small
- 2 medium carrots peeled & chopped small
- 2 sticks celery chopped small
- 3 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 2 tablespoons flour
- 4 cups chicken broth
- 1 cup heavy/whipping cream
- 2 medium-to-large Russet potatoes peeled & diced
- 3/4 cup corn (frozen or fresh)
- 2 cups cooked/rotisserie chicken
- Seasoning salt & pepper to taste, see note
Instructions
- Cut the bacon into small pieces (kitchen shears make it easy) and add it to a Dutch oven or soup pot over medium-high heat. Cook until crispy (about 10 min.).
- Transfer the bacon to a paper towel lined plate. Leave the bacon fat in the pot.
- Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes.
- Stir in the garlic, Italian seasoning, and flour, and cook for about a minute, stirring nearly constantly.
- Add in the chicken broth. Give it a good stir to ensure the flour has dissolved and the browned bits are scraped up from the bottom of the pot.
- Stir in the cream, potatoes, and corn. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling.
- Cook, with the lid slightly open, for 15 minutes. Stir occasionally.
- Add in the cooked chicken and bacon and continue cooking the soup for another 5 minutes or until the potatoes are tender and the chicken is heated through.
- Season the soup with seasoning salt & pepper.
Notes
- Lawry’s seasoning salt is my personal preference for this soup! Tony’s seasoning works great too. You can definitely use your preferred brand/type of salt, though.
- I do not recommend subbing the cream for milk or half-and-half – the boiling could curdle the soup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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