Enjoy this thick and hearty potato soup lightened up a bit with no cream in the base and loaded with chicken for extra protein and stick-to-your-ribs-ness.
Why Should I Make This Soup?
- It's a whole darn dinner - This chicken potato soup is a meal all by itself, and it's a hearty one! You've got some carbs, a little fat, and some protein - the gang's all here! I've added lots of flavor to the smooth potato base, but lightened it up a little by taking a pass on the heavy dairy that's typically added to potato soups. You'll never miss it, I promise.
- It uses pre-cooked chicken - Keep this one in your back pocket for when you have cooked chicken leftover from another recipe, or when you've brought home one of those handy dandy rotisserie chickens from the grocery store.
- It's relatively hands-off - Once you get everything into the pot, you don't have to stand over it for the entire cook time. Though care should be taken not to overcook the potatoes, this is a great soup to get going on the stove while you do other things in the house
It's thick, it's filling, it's flavorful, it just feels good going down. You'll love inhaling the glorious aroma that'll fill your kitchen while a big pot is simmering on your stove. Are you hungry yet?
What Kind of Potatoes Are Best For Soup?
Because this soup blends the potatoes after they have finished cooking, I used peeled and chopped russet potatoes since they already don't like to hold their shape well after being boiled. Russets readily blend out smooth into a soup and have a familiar earthy flavor that most are already familiar with.
Helpful Tip: When the chopped potatoes are added to the soup, take care not to overcook them when using russets. Overcooked russets take on some unappetizing textures. You'll want to lower the heat and move to the blending step as soon as the potatoes are soft (a fork goes through the chunks easily).
You can also use Yukon gold potatoes which have a buttery flavor and are less starchy than russets.
- Immersion Blender: For best results, you'll need an immersion blender like this one to blend the potatoes once they've finished cooking. Immersion blenders are small hand-held blenders that have shielded blades at the end of a long stick. They are ideal for blending soups and sauces right in the container where they are being prepared. They are inexpensive and so darn convenient - I think that every home cook should have one in their home!
- 6-quart stock pot: You'll need a fairly large soup pot for this recipe. One that's got a heavy bottom and even heat distribution is ideal for both the initial saute of the onions and the simmering and boiling of the soup itself. This one is a good, economical choice if you don't already have one kicking around in your cabinets.
- A good chef's knife: If you hate chopping vegetables, I guarantee that most of that dislike is because you're using a dull knife. Chopping vegetables is such a chore with a knife that is less than raaaaazor sharp. Get yourself a good, sharp knife, keep it maintained and sharpened, and I promise that you'll stop dreading recipes that require lots of chopping. Take a look at this one if you're in the market for a new knife but not quite ready to spend big on a super fancy one.
Taste and Adjust
I try to remember to place this recommendation in the instructions of most of my recipes. It's so hard to recommend specific seasoning amounts in cooking recipes (as opposed to baking, which by nature requires a higher level of precision). Use my measurements as a guideline only and taste the soup as it nears the end of the cooking process. Needs more oomph? Add more thyme parsley, or paprika. Stir, and taste again. Not salty enough? Slam some more in there. Etc etc. Brands of spices vary wildly with flavor profile and potency, so always use the recipe's suggested measurements as a starting point.
Chicken Potato Soup Recipe
- Total Time: 1 hour 10 minutes
- Yield: 8-10 servings 1x
A thick and hearty potato soup lightened up a bit with no cream in the base and added protein with some tasty chicken.
- 2 tsp olive oil
- 1 yellow onion, chopped small
- 3 cloves garlic, peeled and minced
- 8 cups low-sodium chicken broth
- 3 lbs russet potatoes, peeled, rinsed, and cut into 1-inch cubes
- 2 cups carrots, diced
- 1 cup celery, minced
- 2 tsp dried thyme
- 2 tsp dried parsley
- 1 tsp smoked paprika
- salt and pepper, to taste
- 3 cups cooked chicken, breast and dark meat
- Shredded cheddar cheese for topping, optional
- Heat the olive oil over medium heat in a 6-quart soup pot. Add the onions and cook until soft and fragrant. Add the garlic and cook for 1-2 minutes more.
- Add the chicken broth, potatoes, carrots, celery, thyme, parsley, paprika, and a few twists of salt and pepper to the pot. Stir.
- Heat to simmering, cover, and allow to cook until the potatoes are soft but not mealy. This could take 30-40 minutes.
- Use an immersion blender - carefully - to blend the soup until smooth. I usually base how long I blend on how smooth the potatoes are and leave a few bits of solid carrot - blend to your preference.
- Add the cooked chicken, stir, and continue simmering until the chicken has warmed through. Taste and adjust seasonings as desired.
- Serve warm topped with shredded cheese, if desired.
Equipment recommendations (click to see on Amazon):
- 6-quart Stainless Steel Stock Pot
- 9-speed Immersion Blender with Attachments
- 8-inch Professional Chef's Knife
Use breast meat only to lower fat and calories
You can use Yukon gold potatoes in place of russet potatoes
- Prep Time: 10 mins
- Cook Time: 1 hour
- Method: Stovetop
Keywords: soup, easy dinner, potato, chicken
Do you love this recipe and want to be able to find it later? Use the image below to pin to your Pinterest boards, or share with your friends on social media by using the buttons at the top and bottom of this post. Thank you for visiting my blog!