There’s something about a big pot of creamy potato soup bubbling away on the stove that just feels like home. This isn’t just any soup though. We’re talking about tender chunks of potato, juicy shredded chicken, and sweet bites of corn—all swimming in a rich, velvety broth that’ll make you want to lick the bowl. I’ve made this on lazy Sundays, stormy Tuesdays, and even those random weeknights where I just need something cozy fast. It started as a fridge-clean-out kind of thing. You know those moments—half a bag of potatoes, a couple of chicken breasts, and not much else. But after a bit of sautéing, seasoning, and a generous pour of cream, what came out was magic. It’s the kind of soup that makes people go back for seconds (and thirds). And yes, I do toss in a little cheddar at the end because, well, cheese makes everything better. If you love creamy chicken soup, or you’ve been looking for creamy soup recipes easy enough to pull off after work, this one’s your friend. Think creamy onion soup meets creamy broccoli soup, but with a hearty potato twist. It’s one of my favorite potato ideas—hearty, comforting, and totally weeknight-approved.

1) Key Takeaways
2) Easy Creamy Chicken and Potato Soup Recipe
3) Ingredients for Creamy Chicken and Potato Soup
4) How to Make Creamy Chicken and Potato Soup
5) Tips for Making Creamy Chicken and Potato Soup
6) Making Creamy Chicken and Potato Soup Ahead of Time
7) Storing Leftover Creamy Chicken and Potato Soup
8) Try these Soup recipes next!
9) Creamy Chicken and Potato Soup
10) Nutrition

1) Key Takeaways

This creamy potato soup recipe brings comfort and warmth in under 40 minutes
It uses cooked shredded chicken and potatoes for a rich and hearty finish
The soup thickens as it sits and gets even better the next day
Perfect make-ahead dinner idea for cold nights or rainy weekends

2) Easy Creamy Chicken and Potato Soup Recipe

I don’t know about you, but I never turn down a bowl of creamy potato soup. It’s one of those meals that sneaks up on you in the best way. One spoonful turns into three and before you know it, you’re scraping the bottom of the bowl. That’s exactly what happened the first time I made this Creamy Chicken and Potato Soup.

What I love most about this soup isn’t just how smooth and comforting it is, but how flexible it can be. We’re not making some fussy restaurant-style creamy onion soup here. This is home cooking, and that means we use what we’ve got. A rotisserie chicken in the fridge? Perfect. A bag of red potatoes about to sprout? Great. Toss it all in.

This recipe hits all the right notes of a creamy chicken soup while still being light enough for lunch. Whether you’re craving creamy broccoli soup, searching for potato meals the whole family can love, or just need new potato ideas to break a dinner rut, this one checks every box. And the best part? You probably have half the ingredients already sitting in your kitchen.

3) Ingredients for Creamy Chicken and Potato Soup

Butter: We start with a little butter to build a flavorful base. It gives the onions something cozy to cook in and adds richness to the soup without being too heavy.

Onion: Use a yellow onion here. It softens quickly and adds a nice mellow sweetness that balances the savory flavors. Dice it small so it melts right into the soup.

Flour: This helps thicken the soup. Just a few tablespoons do the trick. It blends into the broth and gives the soup that silky finish without needing a ton of cream.

Chicken Broth: Go with a low-sodium version so you can better control the salt. It gives the soup body and ties everything together.

Milk and Heavy Cream: The combo here makes things creamy but not overwhelming. The milk keeps it light, the cream adds depth. You can sub in half-and-half if that’s what you’ve got.

Potatoes: Peel and dice your potatoes into small chunks so they cook quickly and evenly. Russet or Yukon gold both work well. This is your main creamy potato soup star ingredient.

Cooked Chicken: I always use shredded rotisserie chicken, but any leftover chicken will work. Even grilled or poached chicken breasts get the job done.

Frozen Corn: Adds a pop of sweetness and texture. It’s optional but really does lift the flavor up a notch.

Salt and Pepper: Start small and taste as you go. The chicken and broth already bring some salt to the party.

Cheddar Cheese: Toss in a handful at the end if you want extra richness. Sharp cheddar works best here but feel free to skip it if you prefer something lighter.

4) How to Make Creamy Chicken and Potato Soup

Step 1. In a large pot, melt the butter over medium heat. Once melted, stir in the chopped onions and let them cook until soft and just golden. Stir now and then to keep them from sticking.

Step 2. Sprinkle in the flour and stir for a full minute. It’ll look a bit pasty and that’s okay. This helps give your soup the body it needs.

Step 3. Slowly pour in the chicken broth, followed by the milk and cream. Keep whisking so the flour blends into the liquids smoothly without clumps.

Step 4. Add your peeled and diced potatoes. Raise the heat and bring everything to a boil. Once boiling, reduce the heat and let it simmer uncovered for around 10 to 12 minutes or until the potatoes are tender.

Step 5. Toss in the shredded chicken, frozen corn, salt, and pepper. Let it all cook together for another 5 minutes until heated through and the flavors start to come together.

Step 6. If you’re adding cheese, stir it in now. Give the soup one final taste, add more seasoning if needed, and ladle it into bowls while it’s hot.

5) Tips for Making Creamy Chicken and Potato Soup

Use freshly cooked or leftover chicken to save time. If you’ve got a rotisserie chicken on hand, shred it and keep it ready. It blends in well and makes the whole process faster.

Dice the potatoes evenly so they cook at the same rate. Smaller chunks work best, especially if you’re in a hurry. I usually aim for 1-inch cubes for quick simmering without falling apart.

The soup thickens naturally as it cools. If it seems too thick when reheating, just add a little more broth or milk. Don’t forget to stir gently when warming it back up so nothing sticks to the bottom of the pot.

6) Making Creamy Chicken and Potato Soup Ahead of Time

This soup holds up well in the fridge and honestly tastes even better the next day. That makes it great for meal prep or unexpected dinner guests.

If you’re planning ahead, make the full batch and let it cool fully before transferring it into containers. I like using wide-mouth mason jars or simple lidded soup bowls that stack easily in the fridge.

When it’s time to reheat, pour it into a saucepan and add a splash of milk if it feels too thick. Give it a few minutes on low heat and stir gently until it’s back to the consistency you like.

7) Storing Leftover Creamy Chicken and Potato Soup

Pour any leftovers into an airtight container and pop it in the fridge. It’ll keep well for about 4 to 5 days. I usually make a note on the lid with the date, just to keep track.

Reheat single servings in the microwave or warm the whole batch gently on the stove. Stirring helps break up any thick bits and brings the soup back to life.

This creamy potato soup freezes alright, though the texture of the potatoes might soften more than expected. Freeze it in smaller portions for quicker reheating later.

8) Try these Soup recipes next!

9) Creamy Chicken and Potato Soup