I don’t know about you, but there’s something about a warm, hearty soup that just hits differently when the weather starts to cool. This chicken potato soup is one of my absolute favorites because it’s everything you want in a comfort dish—creamy, loaded with flavor, and hearty enough to keep you satisfied all day. The bacon adds a rich, smoky undertone, and the cheese just takes it to the next level. Plus, it’s a one-pot wonder, which is always a bonus when you don’t want to spend the entire evening cleaning up.

The first time I made this soup, I was craving something warm and filling after a long day, but I didn’t want the usual chicken noodle soup. I started playing around with ingredients I had on hand—chicken, potatoes, a few strips of bacon in the fridge—and before I knew it, I had this cozy, creamy masterpiece simmering on the stove. The smell alone was enough to make everyone in the house wander into the kitchen, noses in the air, asking when it would be ready. I’ll never forget that first bite—perfectly tender potatoes, juicy chicken, and just the right amount of smokiness from the bacon. From that day on, this has been a go-to in my soup rotation, especially on chilly evenings.

The origin story (or, how I stumbled upon perfection)

Potato soups have a long, beloved history in many cultures, often seen as humble comfort food. In the U.S., variations of potato soup have been around since the early settlers, who appreciated the hardiness and affordability of potatoes. But what really makes this chicken potato soup special is its combination of different textures and flavors—the creaminess of the potatoes, the tenderness of the chicken, the rich bacon, and of course, the sharpness of the cheddar cheese. Over the years, I’ve tweaked the recipe a bit here and there, but the core remains the same: simple ingredients coming together in perfect harmony. And the best part? It’s adaptable. Whether you’re in the mood for something super hearty or a bit lighter, this soup can easily be adjusted to fit your cravings.

Let’s talk ingredients: the good, the better, and the “oops I’m out of that”

The beauty of this chicken potato soup is that it’s made with simple, pantry-friendly ingredients. But each one has a role to play, and knowing why they’re there can help you adapt the recipe as needed.

Chicken: I usually go for boneless, skinless chicken breasts, but thighs work just as well (and they’re often juicier). If you’re short on time, shredded rotisserie chicken is a great shortcut. It’s all about convenience!
Yukon Gold potatoes: These are my favorite for soups because they have a creamy texture when cooked and hold up well without falling apart. Red potatoes are a close second. If you only have russet potatoes on hand, they’ll work too—just peel them and be aware they’ll break down a bit more.
Bacon: This is where the deep, smoky flavor comes in. If you need a non-pork alternative, turkey bacon works, though it won’t render quite the same fat. Or, you can skip it altogether and add a bit more olive oil for richness.
Cheddar cheese: Sharp cheddar adds a tangy creaminess that complements the potatoes and bacon perfectly. If you want to switch things up, try Gruyère or even a mild mozzarella for a different flavor profile.
Hot sauce: Don’t be afraid of this! It’s just enough to add a subtle warmth to the soup without making it spicy. If you’re out of hot sauce, a pinch of cayenne or some paprika will do the trick.
Herbs and spices: Dried rosemary, parsley, and a little mustard powder all come together to give this soup depth. You can adjust to taste or swap in your favorite herb blend—just don’t skip the Worcestershire sauce. It adds a lovely umami depth that you don’t want to miss.

Kitchen gear: what you need (and what you can totally skip)

For this soup, you don’t need a lot of fancy equipment. A large pot is essential—something around 4.5 quarts is perfect because it gives you enough space to sauté the ingredients and simmer everything together without crowding the pot. I use a heavy-bottomed soup pot or Dutch oven because they distribute heat more evenly and prevent anything from sticking (and no one likes burnt bits on the bottom). A silicone spatula is a great tool for deglazing the pot as you add the broth and half-and-half, scraping up all those flavorful browned bits left behind from the bacon and chicken.

If you don’t have a whisk handy, a wooden spoon works just as well for stirring the flour into the vegetables and creating a smooth base for your broth. And while I love a sharp knife for chopping all the veggies, don’t stress if your knife skills aren’t top-notch—this soup is pretty forgiving when it comes to unevenly chopped veggies.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Cook the bacon: Slowly cook the bacon over low heat. This is key—low and slow is how you get that perfect crispiness without burning the bacon or losing the delicious drippings. I learned the hard way once when I tried to rush the process, and it ended with smoky bacon bits and no drippings. Trust me, patience is key here.
Sear the chicken: Don’t skip this step! Searing the chicken adds so much flavor to the final dish. You’re not cooking it through here; just giving it a golden crust that’ll hold up while it simmers in the broth. And don’t worry if the chicken isn’t fully cooked after searing—it’ll finish cooking with the potatoes.
Build the base: Sautéing the onions, carrots, and celery in the bacon drippings adds depth and sweetness to the soup. When you toss in the garlic, seasonings, and Worcestershire sauce, the smell will be incredible—seriously, you’ll want to bottle it up.
Add the potatoes and simmer: Once you’ve stirred in the flour and broth, it’s time for the potatoes. I like to cut them into bite-sized cubes so they cook evenly and quickly. Bring everything to a boil, then reduce to a simmer and let the magic happen.
Add cheese and bacon: After about 20 minutes, your potatoes should be tender. Now comes the best part: slowly sprinkle in the shredded cheddar cheese and half of the crispy bacon. Stir it all in and watch the soup turn into a creamy, cheesy dream. The rest of the bacon gets sprinkled on top when you serve—hello, bacon crunch in every bite!

How I like to mix things up: variations and adaptations

This soup is endlessly customizable, which is probably why I make it so often! For a lighter version, you can replace the half-and-half with whole milk or even a dairy-free alternative like almond or oat milk. Just keep in mind the texture will be a bit thinner. For a gluten-free option, skip the flour and use cornstarch or a gluten-free flour blend to thicken the soup. It works like a charm!

If you’re looking to make it vegan, sub the chicken for chickpeas or tofu, use veggie broth instead of chicken, and swap out the half-and-half for a plant-based cream. You can also experiment with seasonal ingredients—swap the potatoes for sweet potatoes in the fall, or add a handful of fresh spinach or kale for a springtime twist.

Serve it up: a feast for the eyes and the taste buds

Presentation matters! I like to serve this soup in deep bowls with a sprinkle of the reserved crispy bacon and a scattering of green onions. You could even add a dollop of sour cream or a drizzle of hot sauce for an extra kick. Pair it with a warm, crusty loaf of bread, and you’ve got yourself a cozy dinner. If you’re feeling fancy, throw in a side of roasted Brussels sprouts or a simple green salad with a tangy vinaigrette to cut through the richness of the soup.

Drinks, anyone?

When it comes to drink pairings, I lean toward something simple and refreshing. A crisp white wine, like a Sauvignon Blanc or a Chardonnay, complements the creaminess of the soup without overpowering it. If wine’s not your thing, a light lager or pilsner is perfect—something that’s not too heavy but still has a nice bite to balance the richness. And if you’re making this on a particularly chilly evening, a warm mug of apple cider is always a cozy choice.

Leftovers: storing, reheating, and safety tips

This soup stores beautifully, which is great because it often tastes even better the next day. I let it cool completely before transferring it to an airtight container and popping it in the fridge. It’ll last about 3-4 days. For reheating, I suggest doing it on the stove over medium-low heat. You may need to add a splash of broth or milk to loosen it up since it tends to thicken as it cools. I don’t recommend freezing this one, as the potatoes can get a bit mushy and the dairy might separate, but if you do freeze it, make sure to thaw it slowly in the fridge before reheating.

Scaling the recipe: cooking for a crowd (or just for two)

This recipe makes a hearty pot of soup that serves about 6 people. But if you’re cooking for a smaller group or just yourself, halving the ingredients is super easy. The cooking times stay roughly the same—just keep an eye on the chicken and potatoes. On the flip side, if you’re making this for a crowd, you can easily double the recipe, but you might need a larger pot.

Potential issues and friendly fixes

If your soup turns out too thick, don’t panic! Just add a little extra broth until you reach your desired consistency. And if it’s too thin, you can let it simmer uncovered for a few more minutes to thicken up. If you accidentally go overboard with the seasoning (we’ve all been there), stir in a bit of extra half-and-half or broth to mellow things out.

Give it a try!

I promise, once you make this chicken potato soup, it’ll become a regular in your meal rotation. Whether you’re whipping it up for a cozy night in or serving it to guests, it’s one of those dishes that’s guaranteed to get rave reviews. So grab your favorite pot, cozy up to your stove, and let the magic happen!

FAQs

Can I use leftover chicken for this recipe?
Absolutely! Leftover roasted or grilled chicken works great. Just add it in toward the end since it’s already cooked.

Do I have to peel the potatoes?
Not necessarily. If you’re using Yukon Gold or red potatoes, the skins are thin and cook down nicely, so you can leave them on for extra texture and fiber.

Can I make this soup dairy-free?
Yep! Swap the half-and-half for a non-dairy milk like almond or oat, and use a vegan cheese alternative, or skip the cheese altogether.

What’s the best way to reheat the soup?
I recommend reheating on the stove over medium heat. Add a little extra broth or milk if the soup has thickened too much in the fridge.

Can I make this soup in advance?
Totally! This soup actually tastes even better the next day as the flavors meld. Just store it in the fridge and reheat when you’re ready to serve.

Chicken Potato Soup Recipe