Creamy Chicken Potato Soup That's Ready in an Hour (No Heavy Cream Needed)
This creamy chicken potato soup fills the house with warmth and doesn't need heavy cream. Yukon Gold potatoes and a simple roux make it thick and satisfying. One pot, about an hour, and it's the kind of meal my family asks for every week.
Equipment
- Large Dutch oven or heavy-bottomed pot (5-6 quart)
- Sharp Knife and Cutting Board
- Wooden spoon or silicone spatula
- Measuring Cups and Spoons
- Box Grater
Ingredients
- 2 tablespoons unsalted butter
For the Aromatics
- 1 medium onion, diced
- 2 large carrots, grated
- 2 stalks celery, diced
- 3 cloves garlic, minced
For the Roux and Liquid
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk or 2%
For the Soup
- 1.5 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
- 1 teaspoon dried thyme
- 1 teaspoon salt (divided or to taste)
- 1/2 teaspoon black pepper
- 2 cups cooked shredded chicken (rotisserie works great)
For Garnish (optional)
- Fresh parsley or chives, chopped
Instructions
- Melt 2 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, grated carrots, and diced celery. Cook until softened, about 5-6 minutes. Add the minced garlic and cook another 30 seconds until fragrant.
- Sprinkle the flour over the vegetables and stir constantly for 1 minute. The mixture will look dry and pasty — that's correct. Cook until it smells slightly nutty.
- Slowly pour in the chicken broth and milk, whisking continuously to prevent lumps. Scrape up any browned bits from the bottom of the pot. Bring to a gentle simmer.
- Stir in the diced potatoes, dried thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Reduce heat to low and let simmer gently for 15-20 minutes, stirring occasionally, until potatoes are fork-tender.
- Add the shredded chicken and stir to combine. Let warm through for 2-3 minutes. Taste and adjust salt and pepper as needed.
- Ladle into bowls and top with fresh parsley or chives, if desired. Serve with crusty bread for dunking.
Notes
Storage: Refrigerate in an airtight container for up to 4 days. The soup will thicken significantly; thin with a splash of broth or milk when reheating. For best results, freeze before adding the milk — thaw overnight, reheat gently, stir in milk at the end.
Key Tips: Cut potatoes into even 1/2-inch cubes for uniform cooking. Don't skip the 1-minute roux cook time — it prevents a floury taste. When adding milk, keep the soup at a gentle simmer to avoid curdling. Season salt in stages: half at the beginning, half at the end. Swaps: Use gluten-free all-purpose flour blend for gluten-free; olive oil and oat milk for dairy-free; add frozen peas and corn for extra veggies; add red pepper flakes or hot sauce for a spicy kick.