Creamy Chicken Potato Soup

a ladle with creamy chicken and potato soup

5 from 1 vote

This creamy chicken potato soup recipe is a wholesome dinner that uses rotisserie chicken for ease! A piping hot bowl of it is loaded with bacon, veggies, and tender potatoes.

Prep Time15

Cook Time35

Total Time50

Course: Soup

Cuisine: American

Keyword: Creamy Chicken Potato Soup

Servings:

Author: Natasha Bull

Ingredients

5 strips bacon
1 medium onion chopped small
2 medium carrots peeled & chopped small
2 sticks celery chopped small
3 cloves garlic minced
1/2 teaspoon Italian seasoning
2 tablespoons flour
4 cups chicken broth
1 cup heavy/whipping cream
2 medium-to-large Russet potatoes peeled & diced
3/4 cup corn (frozen or fresh)
2 cups cooked/rotisserie chicken
Seasoning salt & pepper to taste, see note

Instructions

Cut the bacon into small pieces (kitchen shears make it easy) and add it to a Dutch oven or soup pot over medium-high heat. Cook until crispy (about 10 min.).
Transfer the bacon to a paper towel lined plate. Leave the bacon fat in the pot.
Add the onion, carrots, and celery to the pot and sauté for 5-7 minutes.
Stir in the garlic, Italian seasoning, and flour, and cook for about a minute, stirring nearly constantly.
Add in the chicken broth. Give it a good stir to ensure the flour has dissolved and the browned bits are scraped up from the bottom of the pot.
Stir in the cream, potatoes, and corn. Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling.
Cook, with the lid slightly open, for 15 minutes. Stir occasionally.
Add in the cooked chicken and bacon and continue cooking the soup for another 5 minutes or until the potatoes are tender and the chicken is heated through.
Season the soup with seasoning salt & pepper.

Notes

Lawry's seasoning salt is my personal preference for this soup! Tony's seasoning works great too. You can definitely use your preferred brand/type of salt, though.
I do not recommend subbing the cream for milk or half-and-half - the boiling could curdle the soup.

Nutrition