This Chicken Potato Soup is quick and satisfying, ready in about 45 minutes. Crispy bacon, tender chicken, and hearty potatoes combine in a creamy, cheese-enhanced broth to make a comforting weeknight meal.
The addition of cheddar and fresh spinach gives the soup a rich, velvety texture and a pleasant pop of color—perfect for cool evenings or when you need a simple, filling dinner.
This Chicken Potato Soup is a regular in my weeknight rotation. It fills the house with an irresistible aroma and always earns seconds at the table. I often serve it with warm homemade bread or crackers for a truly cozy meal. It also improves after a day or two in the fridge, so I usually make a little extra for leftovers.
Ingredient notes
See the recipe card below for exact measurements and the full ingredient list.
- Bacon: Adds a savory, crispy element that enhances the soup’s flavor.
- Chicken: Boneless, skinless chicken breast works well. Rotisserie chicken is a great shortcut.
- Salt and pepper: Used to season the chicken and soup to taste.
- Onion: Creates a flavorful base when sautéed.
- Carrots: Bring natural sweetness and color.
- Celery: Adds a subtle savory depth and texture.
- Garlic: Boosts overall flavor.
- Thyme and basil: A simple herb blend that brightens the broth.
- Russet potatoes: Give the soup body and a comforting texture; Yukon Golds work if you prefer firmer potatoes.
- Chicken broth: The flavorful liquid base that ties everything together.
- Milk or half-and-half: Adds creaminess without being heavy.
- Spinach: Adds color and nutrients; wilted into the finished soup.
- Cheddar cheese: Melts into the broth for a rich finish. Monterey Jack or Gouda can be substituted.
Recipe variations
- Add beans: Cannellini or other white beans increase heartiness while keeping a creamy texture.
- Low-carb option: Replace some or all potatoes with cauliflower florets for a lower-carb version that still blends into the creamy broth.
- Tex‑Mex twist: Stir in corn, black beans, and a pinch of cumin and chili powder. Finish with avocado and cilantro.
How to make Chicken Potato Soup
1. Heat a large (4-quart) pot over medium-high heat. Cook the bacon until crisp, then transfer to a paper towel-lined plate to drain.
2. Add the chicken pieces to the bacon grease, season with salt and pepper, and cook 5–6 minutes per side until done. If using rotisserie chicken, skip this step and add it later.
3. Sauté the diced onion, celery, and carrots in the pot until softened. Add garlic, thyme, and basil and cook about 30 seconds more.
4. Stir in the diced potatoes and chicken broth. Cover and bring to a simmer, then cook until the potatoes are fork-tender.
5. While the potatoes cook, chop the cooked chicken and crumble the bacon. When the potatoes are tender, add the spinach, chicken, and bacon to the pot and heat until the spinach wilts.
6. Stir in the milk or half-and-half and the shredded cheddar cheese, stirring until the cheese melts and the soup is smooth. Taste and adjust salt and pepper as needed. Serve hot with extra cheese, crumbled bacon, or sliced green onions if desired.
Storing and freezing
Store: Cool the soup completely, then keep in an airtight container in the refrigerator for 3–4 days.
Freeze: Freezing is not recommended for this soup because cooked potatoes can become mushy after thawing and reheating.
Recipe tips
- Chop the bacon before cooking to avoid a messy crumble step later and to save time.
- Russets will break down slightly to help thicken the soup; Yukon Golds keep firmer pieces if you prefer texture.
- If you prep potatoes ahead, store them submerged in cold water to prevent browning.
- Add cheese gradually while stirring so it melts evenly into the broth.
Recipe FAQs
Can I use frozen spinach instead of fresh?
Yes, but frozen spinach releases more water and may slightly thin the soup. If fresh greens aren’t available, fresh kale or chard are good alternatives.
Can I prepare the soup in a slow cooker?
Yes. Cook the bacon and chicken first, then add all ingredients to the slow cooker and cook on low for 6–8 hours or until the potatoes are tender. Add spinach and cheese near the end so they finish properly.
How do I adjust thickness?
To thicken: simmer the soup uncovered longer to reduce the liquid. To thin: stir in extra broth or milk until you reach the desired consistency.
This Chicken Potato Soup is a comforting blend of crispy bacon, tender chicken, and hearty potatoes in a creamy, cheesy broth. It’s simple to make, great for families, and excellent for leftovers.
If you make this recipe, leave a comment or rating to share how it turned out.
Chicken Potato Soup Recipe
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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 cup shredded cheddar cheese
- salt and pepper to taste
Instructions
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Heat a 4-quart pot over medium-high heat.
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Cook bacon until brown and crispy. Transfer to a paper towel-lined plate to drain and cool.
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Place chicken in the pan with the bacon grease and season with salt and pepper. Cook 5–6 minutes per side until cooked through, then remove to cool.
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Add onion, celery, and carrots to the pan and sauté until softened.
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Stir in garlic, thyme, and basil and cook about 30 seconds.
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Add potatoes and chicken broth, cover, and bring to a simmer.
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Cook until the potatoes are fork-tender.
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Chop the cooked chicken and crumble the bacon while the potatoes cook.
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Add spinach, chicken, and bacon to the pot and heat until the spinach wilts.
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Stir in milk and cheddar cheese, simmer until the cheese melts, then remove from heat and serve.
Notes
Nutrition
The nutritional information provided is approximate and should be used as a general guideline.