Creamy Chicken and Potato Soup (No Heavy Cream Needed)

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email Title Permalink

Email *

Save

There’s a version of chicken soup everyone already knows, and then there’s this Creamy Cicken and Potato Soup. This creamy chicken and potato soup skips the heavy cream and bacon fat that most versions lean on and instead gets its body from blending some of the cooked potatoes right back into the broth. It’s thick, comforting, and rich, but it doesn’t sit heavy the way a lot of creamy soups do. A finishing touch of Dijon and fresh lemon juice keeps every spoonful bright instead of flat, which is the detail most recipes skip entirely.

It also comes together in one pot, which matters on a weeknight. The chicken breasts poach directly in the broth alongside the potatoes, so there’s no separate pan to cook the chicken in and no waiting around for a rotisserie chicken to cool enough to shred. Between the prep and the simmer, you’re looking at under an hour from start to bowl, and most of that time is hands off while the soup does its own thing on the stove. If you like chicken soups you also might like my Chicken Lentil Soup Recipe, Chicken Tortellini Soup or this Moroccan Butternut Chicken Soup.

• Chicken breasts: Boneless, skinless breasts poach right in the broth and shred easily once cooked. Thighs work too if you prefer a richer bite, they’ll just take a few extra minutes to cook through.
• Onion, carrots, celery: The classic aromatic base. Dice them small and evenly so they soften at the same rate and disappear into the broth rather than fighting for attention.
• Chicken broth: Low-sodium is the move here so you’re in control of the final seasoning, especially since Dijon and lemon juice both add their own tang later. You also can make your own with this Homemade Chicken Broth Recipe.
• Yukon Gold potatoes: Their naturally buttery texture is what makes the blended portion so creamy. Waxy enough to hold their shape, starchy enough to purée smooth. Russets will work in a pinch, but they break down faster and can turn the soup slightly grainy.
• Fresh thyme and bay leaf: Thyme brings a subtle earthiness that plays well with both the chicken and the potatoes. Dried thyme is a fine substitute if that’s what you have on hand.
• Dijon mustard: This is the detail most versions skip. It doesn’t make the soup taste like mustard, it just rounds out the richness and gives the broth more depth.
• Half-and-half: Enough to finish the soup with a silky texture without weighing it down. Whole milk lightens it further, heavy cream richens it up if that’s what you’re after.
• Fresh lemon juice: Stirred in right at the end to cut through the richness and wake up all the other flavors. Don’t skip this one, it’s what keeps the soup from tasting flat.

Ways to Modify

• Use chicken thighs: Swap in boneless, skinless thighs for a richer bite. They hold up well to the simmer and won’t dry out even with a few extra minutes of cook time.
• Make it dairy-free: Use olive oil instead of butter and swap the half-and-half for full-fat coconut milk or a dairy-free creamer. The blended potatoes still do most of the creaminess work, so you won’t lose much texture.
• Lighten it up: Sub whole milk for the half-and-half. The soup will be a touch thinner but still creamy thanks to the blended potato base.
• Make it richer: Use heavy cream in place of half-and-half for a thicker, more indulgent bowl.
• Add more vegetables: Stir in a handful of frozen peas or corn during the last few minutes of cooking for color and texture without extra prep.
• Use rotisserie chicken: Skip poaching raw chicken and stir in about 3 cups of shredded rotisserie chicken when you add the half-and-half. Use the full 5 cups of broth from the start since the chicken won’t be simmering in the pot to build flavor.
• Swap the potato: Russets work in a pinch, but they break down faster than Yukon Golds and can make the soup slightly grainier once blended.
• Boost the herbs: A pinch of dried rosemary or a small handful of chopped fresh dill along with the thyme adds another layer without changing the character of the soup.

How to Make Chicken and Potato Soup

Step 1. Soften the vegetables. Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until they start to soften and the onion turns translucent at the edges, about 5 to 6 minutes.

Step 2. Build the roux. Stir in the garlic and cook just until fragrant, about 30 seconds. Sprinkle the flour over the vegetables and stir constantly for a full minute, this cooks out the raw flour taste. Slowly pour in the broth, scraping the bottom of the pot as you go so nothing sticks and the flour fully dissolves into the liquid.

Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently over low heat on the stovetop, stirring occasionally, rather than microwaving on high, which can cause the dairy to separate. If the soup has thickened in the fridge, a splash of broth or milk while reheating loosens it right back up.
• This soup can be frozen, but for the best texture, freeze it before adding the half-and-half and stir that in fresh after reheating. Dairy-based soups can turn slightly grainy after freezing and thawing.