I call this my weeknight hug in a bowl. Our potato soup leans creamy potato soup, but it stays light and bright. I build flavor fast on the stovetop. The broth picks up gentle chicken notes, and tender potatoes soften into a silky base. This simple potato soup recipe makes the kitchen smell like home. I learned this trick when I was short on time and long on hunger. A quick sauté, a splash of stock, and a low simmer do the heavy lifting. The result tastes slow cooked. It is a potato soup recipe stovetop that you can trust. Call it a soup that does not ask much, yet gives a lot. We finish with a little cream for comfort and a shower of chives for snap. If you ever loved a chicken salad chick potato soup recipe, this one brings that same warm mood. Keep a spoon handy. This soup recipe invites seconds, then thirds. I am Camila, and yes, I always go back for one more spoonful.
Table of Contents
- 1) Key Takeaways
- 2) Easy Chicken Potato Soup Recipe
- 3) Ingredients for Chicken Potato Soup
- 4) How to Make Chicken Potato Soup
- 5) Tips for Making Chicken Potato Soup
- 6) Making Chicken Potato Soup Ahead of Time
- 7) Storing Leftover Chicken Potato Soup
- 8) Try these Soup Recipes next
- 9) Chicken Potato Soup
- 10) Nutrition
1) Key Takeaways
I keep things simple. I build flavor with a steady sauté and a calm simmer. The result brings comfort fast. My pot hums. The spoon scrapes the bottom. We taste and nod. The broth holds chicken and potato in a friendly hug. The texture lands between velvety and hearty. We call that balance.
This bowl fits busy nights. The steps stay short. The ingredients sit in most kitchens. You can make it once and trust it next time. I lean on Yukon potatoes and tender shredded chicken. A small splash of cream smooths the edges. Fresh herbs wake the finish.
We built this with readers in mind. Camila from Camila Cooks tests and tweaks. We listen and adjust. The method works on any stove. The taste feels like Sunday yet cooks like Tuesday. Call it reliable. Call it home.
2) Easy Chicken Potato Soup Recipe
I love a bowl that greets me at the door. This potato soup warms the room and quiets the day. Potato soup sits on the table and lets steam curl up. The first whiff says onion and thyme. The second says chicken and comfort. We grin and reach for the ladle. This section uses the main keyword early to help readers find the right recipe and to set a gentle tone.
We start with honest steps. I brown soft vegetables. I add garlic for a quick burst. Stock glides in and takes every bit with it. Potatoes join and soften. The chicken settles in and shares flavor. I mash a few pieces to thicken the body. The spoon moves like silk. Short keywords slide in with ease here such as soup and chicken soup and comfort food. They live where readers expect them and they feel natural.
For longtail search terms I tuck them into real advice. Try an easy stovetop potato soup on a weeknight when time runs tight. Lean on a creamy chicken potato soup when you crave a soft finish. Save this weeknight potato soup recipe for that moment when the clock says late yet your stomach says now. Camila at Camila Cooks wrote and tested this with clear notes so you can cook without fuss.
3) Ingredients for Chicken Potato Soup
Olive oil A gentle base that lifts aroma and keeps the pot calm. A little shine helps the onions and celery soften without a fight. The flavor stays clean and friendly.
Unsalted butter A small knob rounds the edges. Butter adds a quiet richness that makes creamy potato soup feel steady and not heavy. It helps the sauté sing.
Yellow onion Sweet notes build the frame. Dice it small for even cooking. The onion melts into the broth and never steals the show. It just makes everything better.
Celery Fresh and bright. It brings a crisp scent and a soft bite. Think support role with a big impact. You miss it when it is gone.
Carrots Tiny cubes add color and a light sweetness. They stay tender and kind. Each spoonful finds a few and that makes the bowl look alive.
Garlic Minced and quick. One minute in the pot wakes it up. The breath of garlic waves through the steam and makes the kitchen smell like a promise.
Kosher salt Season in layers. A pinch on the vegetables. A pinch in the broth. Taste at the end. Let the ingredients speak in clear voices.
Black pepper A few turns add warmth and a little grip. It rests under the creamy body and keeps each sip lively.
Dried thyme Earthy and calm. It pairs with chicken and potatoes like old friends. Use fresh if you have it and double the amount.
Poultry seasoning A steady blend that lifts the chicken notes. It folds in without drawing attention and gives the broth depth.
Chicken broth Choose low sodium. It lets you steer the salt. The broth carries every flavor and ties the bowl together.
Yukon Gold potatoes Creamy flesh that holds shape yet mashes like a dream. Cut them into even pieces so they cook at the same pace and give an old fashioned potato soup vibe.
Cooked shredded chicken Rotisserie works. Leftover roast works. The meat gives body and comfort. It turns a simple soup into a full meal.
Bay leaf One leaf adds a soft herbal lift. Pull it out before serving. It leaves its mark then exits with grace.
Half and half A small pour smooths the texture. It keeps the soup friendly and not too rich. Warm it gently so the body stays silky.
Sour cream Optional yet lovely. A spoon gives a faint tang and a plush mouthfeel. Stir at the end for a quiet finish.
Cheddar A sprinkle on top melts into tiny pools. Each one tastes sharp and cozy. It makes spoons disappear fast.
Fresh chives Snipped over the bowl. Bright color. Fresh bite. A neat contrast against the warm soup.
Lemon A small squeeze wakes everything. The acidity lifts the finish and keeps the last spoon as lively as the first.
4) How to Make Chicken Potato Soup
Step 1 Set a heavy pot over medium heat. Add oil and butter. When the butter melts add onion celery and carrots. Stir and cook until soft and glossy. The aroma turns sweet and the edges look clear.
Step 2 Stir in garlic salt pepper thyme and poultry seasoning. Cook one minute. The mix will smell bright and warm. This quick step wakes every spice and sets the tone for a creamy potato soup texture later.
Step 3 Pour in broth. Scrape the pot bottom to pull up all the flavor bits. Add potatoes chicken and the bay leaf. Bring the pot to a gentle bubble then lower to a steady simmer.
Step 4 Simmer until the potatoes turn tender about twenty minutes. Fish out the bay leaf. Use a masher to crush a few scoops of potatoes right in the pot. The soup thickens without starch and keeps a rustic body.
Step 5 Stir in half and half and the sour cream if you like. Keep the heat low. Do not boil. Taste. Add salt if needed. Squeeze a little lemon if the flavor asks for lift. Ladle into warm bowls and top with cheddar and chives.
5) Tips for Making Chicken Potato Soup
Cut potatoes the same size. Even cubes cook together and keep the bite gentle. Small pieces cook quick. Large pieces stay firm. Match them so the spoon finds harmony.
Season in stages. Salt the vegetables. Taste the simmering broth. Give a last pinch at the end. This keeps flavors layered and clean. It prevents a flat bowl and keeps easy stovetop potato soup bright.
Thicken with the mash trick. A few presses with a masher change the body fast. The soup goes creamy without extra dairy. You still keep texture and those soft potato edges.
6) Making Chicken Potato Soup Ahead of Time
I make the base in the morning when the house sits quiet. The pot cools on the counter then moves to the fridge. At dinner we set the pot back on low and stir in the creamy finish. The flavor rests and deepens during the day.
For best texture save the dairy for later. Hold back the half and half and sour cream until you reheat. Add a splash of broth to loosen the body. Your creamy chicken potato soup will taste fresh and feel smooth.
Store herbs and cheese apart. Sprinkle chives and cheddar over hot bowls just before serving. The contrast makes every bite sing. This plan keeps weeknight potato soup recipe prep easy and stress free.
7) Storing Leftover Chicken Potato Soup
Cool the pot until steam fades. Move the soup to airtight containers. Keep in the fridge for three days. For longer storage place in freezer safe jars with room at the top and freeze for two months.
Reheat low and slow on the stove. Add a splash of broth if the texture looks thick. Stir until smooth. Taste and add a pinch of salt or a tiny squeeze of lemon to brighten the finish.
Top each bowl with fresh chives for snap. A little cheddar melts and adds comfort. The soup returns to life with almost no work. That is my kind of leftover.
8) Try these Soup Recipes next
9) Chicken Potato Soup
Potato Soup Cozy Chicken Stovetop Recipe
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 2 ribs celery diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme or 2 teaspoons fresh
- 0.5 teaspoon poultry seasoning
- 6 cups low sodium chicken broth
- 1.5 pounds Yukon Gold potatoes peeled and cut in 1 inch cubes
- 2 cups cooked chicken shredded
- 1 bay leaf
To Finish
- 0.75 cup half and half or light cream
- 0.25 cup sour cream optional
- 0.5 cup shredded cheddar optional
- 2 tablespoons chopped fresh chives or parsley
- Fresh lemon to taste
Instructions
For the Soup
- Warm oil and butter in a large pot over medium heat. Add onion celery and carrots. Cook until the veggies soften and smell sweet about 6 to 8 minutes.
- Stir in garlic salt pepper thyme and poultry seasoning. Cook 1 minute to wake the spices.
- Pour in broth. Add potatoes chicken and bay leaf. Bring to a gentle boil then reduce to a steady simmer.
- Simmer uncovered until the potatoes are tender and the edges look soft about 18 to 22 minutes. Remove the bay leaf.
To Finish
- Use a potato masher to mash a few scoops of potatoes right in the pot. This thickens the soup and keeps texture.
- Stir in half and half and sour cream if using. Warm gently on low heat. Do not let it boil.
- Taste and add salt or lemon if the flavor needs a lift. Ladle into bowls and top with cheddar and chives.
10) Nutrition
Serving Size one bowl Calories 325 Sugar 5 g Sodium 860 mg Fat 12 g Saturated Fat 4 g Carbohydrates 35 g Fiber 3 g Protein 20 g Cholesterol 55 mg
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