10 Chicken Potato Soup Recipes for Cozy Weeknight Meals

Chicken potato soup recipes work because two humble ingredients take care of the hard part for you. The chicken thighs stay tender over a long simmer, and the potatoes break down just enough to thicken the broth without any fuss. Below, the same foundation goes in ten genuinely different directions, from creamy classics to bright Greek-style bowls.

Start with the Classic Creamy if you want a baseline. Go for the Spicy Cajun when you need heat, pick the Slow Cooker version for hands-off ease, and lean on Loaded Baked when you want extra richness on the table.

Which Chicken Potato Soup Should You Make?

Classic Creamy Chicken Potato Soup

This is the one to start with, a rich pot of tender chicken and soft potatoes in a creamy, thyme-scented broth. You’ll see why I go heavier on thigh meat: it stays juicy through the whole simmer.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb)
• Yukon Gold potatoes, cut into 2 cm chunks: 900 g (2 lb)
• Yellow onion, carrots, and celery, diced: 400 g total (about 1 onion, 2 carrots, 2 stalks)
• Garlic cloves, minced: 3
• Olive oil: 2 tbsp
• Chicken stock: 1.2 L (5 cups)
• Heavy cream: 240 ml (1 cup)
• Fresh thyme sprigs: 4
• Kosher salt and black pepper: to taste

Instructions

Step 1: Season the 680 g chicken thighs with some of the salt and pepper. Heat the 2 tbsp olive oil in a Dutch oven over medium-high until it shimmers. You’ll brown the chicken 4 minutes per side, then move it to a plate.

Step 2: Drop the heat to medium, add the 400 g diced onion, carrots, and celery, and cook 7 minutes until soft. Stir in the garlic and cook 1 minute more, until your kitchen smells sweet and savory.

Step 3: Pour in the 1.2 L chicken stock, scraping up browned bits from the bottom. Add the 900 g potatoes and the thyme sprigs, return the chicken with any juices, and simmer 20 minutes, until the potatoes break when you press one.

Step 4: Lift out the chicken and thyme sprigs, shred the meat, and return it to the pot. Stir in the 240 ml heavy cream and heat 5 minutes without boiling, until the soup coats your spoon.

Step 5: Taste and add more salt or pepper if you like. Ladle the soup into bowls and serve hot with a crack of black pepper.

Garlic Herb Chicken Potato Soup

You get a brighter, greener bowl here, and the yogurt replaces cream without making the soup thin. Fresh parsley and dill do the heavy lifting, so the broth tastes like a garden rather than a dairy case.

Ingredients (makes 5 servings)

• Boneless, skinless chicken breasts: 680 g (1.5 lb)
• Baby gold potatoes, halved: 700 g (1.5 lb)
• Yellow onion, diced: 1 medium (200 g)
• Garlic cloves, minced: 6
• Olive oil: 2 tbsp
• Chicken stock: 1.4 L (6 cups)
• Fresh parsley and dill, chopped: 75 g total (3/4 cup)
• Plain Greek yogurt: 120 g (1/2 cup)
• Lemon juice: 2 tbsp
• Kosher salt and black pepper: to taste

Instructions

Step 1: Rub the 680 g chicken breasts with salt and pepper. Heat the 2 tbsp olive oil in a large pot over medium-high, then sear the chicken 5 minutes per side until golden. Move the chicken to a plate and leave the pot off the heat for a moment.

Step 2: Return the pot to medium heat, add the 200 g diced onion, and cook 6 minutes until it turns glossy and soft. Stir in the garlic and half of the herbs, then cook 1 minute, just until you smell the parsley.

Step 3: Pour in the 1.4 L chicken stock and add the 700 g potatoes. Bring the pot to a gentle boil, lower the heat, and simmer 18 minutes, until the potatoes split open when you squeeze one with a spoon.

Step 4: Remove the chicken, shred it, and put the meat back in the pot. Mash a few of the potato pieces against the side with your spoon to give the broth a little more body.

Step 5: Lower the heat all the way, then whisk the 120 g yogurt and 2 tbsp lemon juice into a ladleful of hot broth. Stir that mixture into the soup and heat for 3 minutes, just until steam rises. Taste and serve warm with the remaining herbs scattered over the top.

Spicy Cajun Chicken Potato Soup

This one brings a warm, smoky heat that builds as you eat. The trinity of pepper, onion, and celery gives the potatoes a proper Cajun backbone, and the crushed tomatoes keep the broth from feeling too heavy.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb)
• Yukon Gold potatoes, diced: 700 g (1.5 lb)
• Green bell pepper, onion, and celery, diced: 400 g total (about 1 pepper, 1 onion, 2 stalks)
• Garlic cloves, minced: 4
• Vegetable oil: 2 tbsp
• Cajun seasoning: 2 tbsp
• Smoked paprika: 1 tsp
• Cayenne pepper: 1/2 tsp
• Chicken stock: 1.2 L (5 cups)
• Crushed tomatoes: 400 g (1 can)

Instructions

Step 1: Season the 900 g chicken thighs with 1 tbsp of the Cajun seasoning. Heat the 2 tbsp vegetable oil in a heavy pot over medium-high, then brown the chicken 4 minutes per side. Lift it out with tongs and set it on a plate.

Step 2: Tip the 400 g diced pepper, onion, and celery into the same pot. Cook 7 minutes over medium heat until the vegetables have softened and picked up the browned bits. Add the garlic, the remaining 1 tbsp Cajun seasoning, the 1 tsp smoked paprika, and the 1/2 tsp cayenne. Cook 1 minute while you stir.

Step 3: Pour in the 1.2 L chicken stock and the 400 g crushed tomatoes, then add the 700 g potatoes and return the chicken. Simmer 22 minutes, until the potatoes are soft but not falling apart when you test one.

Step 4: Pull the chicken out, shred it, and stir the meat back into the pot. Simmer 5 more minutes so the flavors settle, then taste the broth and adjust if you want more heat.

Step 5: Your soup is ready when the steam smells deeply smoky. Ladle it into bowls and serve hot with a spoon of sour cream or a handful of crackers if you like.

Slow Cooker Chicken Potato Soup

This is the one you set before work and ignore until dinner. Russet potatoes hold their shape in the long cook, while the chicken turns soft enough to shred with two forks.

Ingredients (makes 8 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb)
• Russet potatoes, peeled and cubed: 1 kg (2.2 lb)
• Yellow onion, carrots, and celery, diced: 500 g total (about 1 onion, 3 carrots, 2 stalks)
• Garlic cloves, minced: 4
• Chicken stock: 1.5 L (6 cups)
• Fresh rosemary sprigs: 2
• Fresh thyme sprigs: 4
• Heavy cream: 180 ml (3/4 cup)
• Kosher salt and black pepper: to taste

Instructions

Step 1: Pile the 500 g diced vegetables, the garlic, the 1 kg cubed potatoes, and the 900 g chicken thighs into your slow cooker. Season everything with salt and pepper as you layer it.

Step 2: Pour over the 1.5 L chicken stock and tuck the rosemary and thyme sprigs down between the potatoes. Cover the slow cooker and set it to low for 6 hours or high for 3 hours, until the chicken comes apart easily.

Step 3: Remove the chicken and herb sprigs after the cooking time. Shred the chicken with two forks, discard the herbs, and return the shredded meat to the pot. Stir the soup once and check that the potatoes give way under your spoon.

Step 4: Stir in the 180 ml heavy cream and leave the slow cooker on low for 10 minutes, just to bring the temperature back up. You do not want the cream to boil.

Step 5: Taste the broth and adjust the salt before you serve. Ladle the soup into warm bowls and serve with a few grinds of black pepper.

Greek Lemon Chicken Potato Soup

This is a lighter, silkier pot that gets its body from egg yolks instead of cream. The lemon comes through at the end, so the soup feels picked up rather than heavy.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb)
• Yukon Gold potatoes, diced: 700 g (1.5 lb)
• Yellow onion, carrots, and celery, diced: 300 g total (about 1 onion, 1 carrot, 1 stalk)
• Garlic cloves, minced: 2
• Olive oil: 2 tbsp
• Chicken stock: 1.5 L (6 cups)
• Egg yolks: 3
• Lemon juice: 80 ml (1/3 cup)
• Fresh dill, chopped: 20 g (1/4 cup)
• Kosher salt and black pepper: to taste

Instructions

Step 1: Season the 680 g chicken thighs with salt and pepper. Heat the 2 tbsp olive oil in a large pot over medium-high, add the chicken, and brown it 5 minutes per side. Move the chicken to a plate and lower the heat.

Step 2: Scrape the 300 g diced vegetables into the pot and cook 7 minutes until they soften. Stir in the garlic and cook 30 seconds, until the raw edge fades but you still smell a little sharpness.

Step 3: Pour in the 1.5 L chicken stock, add the 700 g potatoes, and return the chicken. Simmer 20 minutes, until the potatoes are soft all the way through when you pierce one.

Step 4: Remove the chicken, shred the meat, and return it to the pot. Keep the soup at a low simmer while you whisk the 3 egg yolks with the 80 ml lemon juice in a medium bowl.

Step 5: Whisk a ladleful of hot broth into the egg mixture, then pour it slowly into the pot, stirring the whole time. Heat 3 minutes, just until the soup thickens and looks silky, but do not let it boil. Taste and serve with the 20 g fresh dill scattered over each bowl.

Loaded Baked Chicken Potato Soup

Smoky beef bacon and sharp cheddar fold into the potatoes so the whole bowl tastes like the middle of a loaded baked potato. Russets are the right call here because they go fluffy and soft.

Ingredients (makes 4 servings)

• Russet potatoes, peeled and cubed: 900 g (2 lb)
• Boneless, skinless chicken breast: 680 g (1.5 lb)
• Beef bacon, chopped: 120 g (4 oz)
• Yellow onion, diced: 1 medium (200 g)
• Garlic cloves, minced: 3
• Chicken stock: 900 ml (3 3/4 cups)
• Whole milk: 480 ml (2 cups)
• Sharp cheddar, shredded: 120 g (1 1/2 cups)
• Sour cream: 120 ml (1/2 cup)
• Kosher salt and black pepper: to taste

Instructions

Step 1: Cook the 120 g beef bacon in a Dutch oven over medium heat until it turns crisp, about 6 minutes. Lift it out with a slotted spoon and leave the rendered fat in the pot while you season the 680 g chicken breast with salt and pepper.

Step 2: Sear the chicken in the same pot for 5 minutes per side, then set it aside. Add the 200 g diced onion and cook 5 minutes, scraping the browned bits, until it turns translucent. Stir in the garlic and cook 30 seconds.

Step 3: Pour in the 900 ml chicken stock and 480 ml whole milk, then add the 900 g potatoes. Bring everything to a low boil, reduce the heat, and simmer 18 minutes, until the potatoes offer no resistance when you stick one with a fork.

Step 4: Shred the chicken, return it to the pot, and stir well. Mash a third of the potatoes against the side of the pot to thicken the soup before you add the 120 g cheddar and 120 ml sour cream. Stir until the cheese melts.

Step 5: Taste and add salt if you need it, then stir half the crisp beef bacon back into the soup. Serve in deep bowls with the remaining bacon, more cheddar, and another spoon of sour cream if you like.

Coconut Curry Chicken Potato Soup

This is a dairy-free pot that leans on coconut milk for creaminess and red curry paste for heat. The ginger and lime keep the broth from going flat, and the potatoes soak up the spice without crumbling.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb)
• Yukon Gold potatoes, cut into chunks: 800 g (1.75 lb)
• Yellow onion and red bell pepper, sliced: 1 onion and 1 pepper
• Garlic and ginger, minced: 3 cloves and 1 tbsp
• Vegetable oil: 2 tbsp
• Red curry paste: 3 tbsp
• Coconut milk: 400 ml (1 can)
• Chicken stock: 1 L (4 cups)
• Fish sauce: 1 tbsp
• Lime juice: 2 tbsp

Instructions

Step 1: Heat the 2 tbsp vegetable oil in a large pot over medium-high. Add the 900 g chicken thighs and sear them 4 minutes per side, then move them to a plate. You are not looking for a deep brown, just a little color.

Step 2: Lower the heat to medium and add the sliced onion and bell pepper. Cook 6 minutes, until the onion softens and the pepper smells sweet. Stir in the minced garlic and ginger and the 3 tbsp red curry paste, then cook 1 minute while you keep the paste moving.

Step 3: Pour in the 400 ml coconut milk and 1 L chicken stock, scraping the bottom of the pot. Add the 800 g potatoes and return the chicken. Simmer 22 minutes, until the potatoes are tender but still hold their shape when you press one.

Step 4: Remove the chicken, shred it, and return the meat to the pot. Stir in the 1 tbsp fish sauce and 2 tbsp lime juice, then simmer 5 minutes to pull the flavors together.

Step 5: Taste the broth and adjust with a little extra lime if you want more brightness. Ladle into bowls and serve hot, with a wedge of lime on the side for squeezing.

Italian Chicken Potato Soup

Tomato, basil, and Parmesan give this pot a rustic, savory edge. The potatoes keep it filling, but the tomatoes and basil stop the soup from tasting like a cream sauce.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 900 g (2 lb)
• Yukon Gold potatoes, diced: 700 g (1.5 lb)
• Yellow onion, carrots, and celery, diced: 300 g total (about 1 onion, 1 carrot, 1 stalk)
• Garlic cloves, minced: 3
• Olive oil: 2 tbsp
• Diced tomatoes: 400 g (1 can)
• Chicken stock: 1.2 L (5 cups)
• Italian seasoning plus salt and black pepper: 2 tsp plus to taste
• Fresh basil leaves: 20 g (1/2 cup)
• Parmesan cheese, grated: 60 g (1/2 cup)

Instructions

Step 1: Season the 900 g chicken thighs with half of the Italian seasoning, salt, and pepper. Heat the 2 tbsp olive oil in a large pot over medium-high, then brown the chicken 5 minutes per side. Move it to a plate and leave any browned bits in the pot.

Step 2: Tip the 300 g diced vegetables into the pot and cook 7 minutes over medium heat, until they soften and pick up the color from the bottom. Stir in the garlic and the remaining Italian seasoning, then cook 1 minute until you smell the herbs.

Step 3: Pour in the 400 g diced tomatoes and the 1.2 L chicken stock, then add the 700 g potatoes and return the chicken. Simmer 20 minutes, until the potatoes split when you press them with a wooden spoon.

Step 4: Remove the chicken, shred it, and return the meat to the pot. Stir in most of the 20 g basil leaves, then simmer 5 minutes. Taste and add more salt or pepper if you want.

Step 5: Ladle the soup into bowls and finish each one with a generous spoon of the 60 g grated Parmesan and a few fresh basil leaves. Serve hot while the cheese melts into the broth.

Chicken Potato Corn Chowder

This chowder is thick enough to stand a spoon in, and the sweet corn plays against the creamy potato base. A little flour and butter make the roux that gives the broth its body without any fuss.

Ingredients (makes 6 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb)
• Yukon Gold potatoes, diced: 800 g (1.75 lb)
• Fresh or frozen corn kernels: 300 g (2 cups)
• Yellow onion, celery, and red bell pepper, diced: 300 g total (about 1 onion, 2 stalks, 1 pepper)
• Garlic cloves, minced: 2
• Butter: 60 g (4 tbsp)
• All-purpose flour: 30 g (1/4 cup)
• Chicken stock: 900 ml (3 3/4 cups)
• Whole milk: 480 ml (2 cups)
• Fresh thyme leaves plus salt and black pepper: 1 tsp plus to taste

Instructions

Step 1: Season the 680 g chicken thighs with salt and pepper. Melt the 60 g butter in a large pot over medium-high heat, then brown the chicken 4 minutes per side. Move it to a plate and lower the heat to medium.

Step 2: Stir the 300 g diced vegetables into the butter and cook 6 minutes, until soft and sweet. Add the garlic and the 1 tsp thyme leaves, then cook 30 seconds before you sprinkle in the 30 g flour. Stir the flour constantly for 1 minute so it loses its raw taste.

Step 3: Pour in the 900 ml chicken stock a little at a time, whisking as you go, then add the 480 ml whole milk and the 800 g potatoes. Bring the pot to a gentle bubble, lower the heat, and simmer 18 minutes, until the potatoes are tender.

Step 4: Shred the chicken, return it to the pot, and add the 300 g corn kernels. Simmer 5 more minutes, until the corn is hot and the chowder has thickened enough to coat your spoon.

Step 5: Taste and adjust salt and pepper. Ladle the chowder into bowls and serve hot with a few extra thyme leaves if you have them.

Instant Pot Chicken Potato Soup

This one gets you the same deep, savory bowl in about half the time, and the pressure cooker does not sacrifice any of the soft, spoonable texture you want from the potatoes.

Ingredients (makes 4 servings)

• Boneless, skinless chicken thighs: 680 g (1.5 lb)
• Yukon Gold potatoes, halved: 700 g (1.5 lb)
• Yellow onion, carrots, and celery, cut into 2 cm pieces: 400 g total (about 1 onion, 2 carrots, 2 stalks)
• Garlic cloves, minced: 3
• Olive oil: 1 tbsp
• Chicken stock: 1.2 L (5 cups)
• Fresh thyme sprigs: 4
• Heavy cream: 120 ml (1/2 cup)
• Kosher salt and black pepper: to taste

Instructions

Step 1: Set your Instant Pot to sauté and add the 1 tbsp olive oil. Season the 680 g chicken thighs with salt and pepper, then brown them in the pot for 3 minutes per side. Move the chicken to a plate and press cancel.

Step 2: Add the 400 g cut vegetables and the garlic to the still-warm pot, stirring for 2 minutes so they soften slightly. You do not need to brown them, just slick them with the remaining oil and juices.

Step 3: Pour in the 1.2 L chicken stock, add the 700 g halved potatoes and the thyme sprigs, and return the chicken. Lock the lid, set the valve to sealing, and cook on high pressure for 10 minutes. Let the pressure release naturally for 5 minutes before you release the rest.

Step 4: Open the lid, lift out the chicken and thyme, and shred the meat. Return the chicken to the pot and stir in the 120 ml heavy cream, then set the Instant Pot to sauté for 2 minutes to heat everything through. Watch that the soup does not boil.

Step 5: Taste and adjust salt and pepper with your own spoon. Serve the soup in warm bowls with a final grind of black pepper.

The single most important step across all these pots is the simmer itself. Keep the heat under the soup gentle once the potatoes are in, so they soften without turning to mush, and taste the broth before you finish. A little salt at the end will always do more than any extra ingredient. Pick the version that matches your mood tonight and let the pot do the rest.