This Chicken Soup with Potatoes is the perfect comfort food, filled with tender chicken, vegetables, creamy cheese, and hearty potatoes. It’s a cozy, satisfying dish that can be enjoyed any time of the year. The best part? It’s easy to make and stores well for future meals.

Chicken Soup with Potatoes

Why You’ll Love This Recipe

Comforting and Hearty: A perfect balance of protein, vegetables, and creamy cheese, this soup will warm you up from the inside out.
Make-Ahead and Storage Friendly: This soup makes great leftovers. The flavors meld beautifully after a day or two, and it freezes well for later.
Simple and Versatile: Packed with everyday ingredients, this is an easy recipe that can be adapted to fit what you have on hand.

Ingredients

1 tablespoon olive oil
1 tablespoon unsalted butter (20 g)
1 medium onion, chopped
2 medium carrots, chopped
2 to 3 celery sticks, chopped
2 to 3 garlic cloves, minced
1/2 tablespoon chopped fresh rosemary
1/2 tablespoon chopped fresh thyme
1 pound chicken breast (450 g)
2 tablespoons all-purpose flour
2 cups milk (475 ml)
1 1/2 pounds potatoes, peeled and cubed (650 g)
4 cups chicken broth (1 liter)
1 cup low-fat cheddar cheese (120 g)
A handful of roughly chopped fresh parsley
Salt and freshly ground black pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Sauté the Vegetables

In a large pot, melt the butter with olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté for 7-8 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Step 2: Add Herbs and Chicken

Stir in the minced garlic, rosemary, and thyme, cooking for 1-2 more minutes until fragrant.
Add the chicken breast pieces to the pot and cook for 4-5 minutes, browning the chicken on all sides.

Step 3: Thicken the Base

Sprinkle the flour over the chicken and vegetables. Stir well to combine.
Gradually pour in the milk, stirring constantly to prevent lumps. Keep stirring until the mixture is smooth.

Step 4: Add Potatoes and Broth

Add the diced potatoes to the pot along with the chicken stock. Stir well, scraping any browned bits off the bottom of the pot.
Bring the soup to a boil, then lower the heat to a simmer. Let it cook for 20-25 minutes until the potatoes are tender.

Step 5: Melt the Cheese and Season

Stir in the grated cheddar cheese, allowing it to melt into the soup and create a creamy texture.
Add in the fresh parsley, then season the soup with salt and freshly ground black pepper to taste. Adjust as needed.

Step 6: Serve the Soup

Once the soup is seasoned to your liking, remove it from the heat and serve immediately.
Ladle the soup into bowls and garnish with additional parsley, if desired.

Notes

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The soup freezes well for up to 3 months. Be sure to let it cool completely before storing.
Reheating: To reheat, place the soup on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, you can add a splash of milk or broth.
Gluten-Free: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and ensure that the broth is GF-friendly.

Servings and Timing

Prep Time: 10-15 minutes
Cook Time: 35-40 minutes
Total Time: 45-55 minutes
Servings: 4 servings

Variations

Herb Options: You can add other fresh herbs such as parsley, bay leaves, or sage to add more depth of flavor to the soup.
Vegetarian Version: To make this soup vegetarian, replace the chicken with mushrooms or other hearty vegetables and use vegetable broth instead of chicken stock.
Creamier Version: For an extra creamy soup, you can add a dollop of sour cream or use more cheese.

Storage/Reheating

Storage: Store leftovers in an airtight container for up to 3 days in the fridge. For longer storage, freeze in a freezer-safe container for up to 3 months.
Reheating: Reheat on the stovetop or microwave. Add more liquid (milk or broth) if needed to thin it out after freezing or storing.

FAQs

Why does this recipe use both olive oil and butter?

The olive oil has a higher smoke point and prevents the butter from burning. The butter adds a rich, creamy flavor to the base of the soup.

Can I make this soup in the slow cooker?

Yes! To make this soup in a slow cooker, sauté the garlic and onions first, then add everything else, including the chicken, to the slow cooker. Cook on low for 6-8 hours, stirring occasionally.

How do I store this soup if I want to make it ahead?

You can prepare the soup up to step 4, refrigerate it, and then finish the cooking process when you’re ready to serve. Alternatively, fully cook it and store it in the fridge for up to 3 days.

Can I use other types of cheese for this soup?

Yes! While cheddar is classic for its melty texture, feel free to substitute with other cheeses like Gruyère, Monterey Jack, or even Parmesan.

Conclusion

This Chicken Soup with Potatoes is a comforting, hearty, and creamy dish that’s perfect for any time of year. With its flavorful broth, tender chicken, hearty potatoes, and creamy cheese, it’s a meal everyone will love. Whether you’re looking for a cozy family dinner or a dish to make ahead, this soup is sure to become a favorite!

Chicken Soup with Potatoes

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Author: Amelia
Total Time: 45-55 minutes

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Description

A comforting, creamy chicken soup made with tender chicken, hearty potatoes, and melted cheese, perfect for cozying up on a chilly day.

Instructions

Step 1: Sauté the Vegetables

In a large pot, heat olive oil and butter over medium heat.

Add the chopped onion, carrots, and celery. Sauté for 7-8 minutes, stirring occasionally until the vegetables soften and become fragrant.

Step 2: Add Herbs and Chicken

Stir in the minced garlic, rosemary, and thyme. Cook for 1-2 minutes to release the flavors.

Add the chicken breast pieces to the pot and cook until browned on all sides, about 3-5 minutes.

Step 3: Thicken the Base

Sprinkle flour over the chicken and vegetables, stirring well to coat everything evenly.

Gradually pour in the milk, stirring constantly to avoid lumps. Allow the mixture to thicken slightly.

Step 4: Add Potatoes and Broth

Add the cubed potatoes and chicken broth to the pot. Stir to combine and scrape up any browned bits from the bottom of the pot for extra flavor.

Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.

Step 5: Melt the Cheese and Season

Stir in the cheddar cheese until it melts smoothly into the soup, creating a creamy texture.

Add the fresh parsley and season with salt and black pepper to taste.

Step 6: Serve the Soup

Once the soup is well-seasoned, remove from heat.

Serve the soup hot in bowls, garnished with additional parsley if desired.

Notes

Keep Fresh: Store in an airtight container in the refrigerator for 2-3 days. The flavors improve over time, but the potatoes may soften.

Freeze: Let the soup cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

Reheat: Reheat on the stovetop over medium-low heat, stirring occasionally. If too thick, add a splash of milk or broth.

FAQ:

Why does this recipe use both olive oil and butter?

Using both gives a balanced flavor. Olive oil has a higher smoke point, preventing the butter from burning, while butter adds a rich, creamy flavor to the soup.

Do I need to cook the vegetables before adding the liquid?

Yes, sautéing the vegetables first helps build a deeper, richer flavor for the soup. It softens them and allows the flavors to develop.

Why add the cheese at the end?

Adding cheese at the end prevents it from curdling. The residual heat gently melts the cheese, creating a smooth, creamy texture without any graininess.

Prep Time: 10-15 minutes
Cook Time: 35-40 minutes

Chicken Soup with Potatoes

Why You’ll Love This Recipe

Ingredients