Can you freeze creamy chicken potato soup?

You can freeze creamy chicken potato soup, but it freezes best before adding dairy. The potatoes and chicken hold up well, and adding the cream after reheating keeps the texture smooth.

How do you thicken chicken potato soup?

You can thicken the soup by simmering it longer, mashing some potatoes, or using a cornstarch slurry. The starch in Yukon Gold potatoes also helps naturally thicken the soup.

What kind of potatoes work best for creamy soups?

Yukon Gold potatoes are best for creamy soups because they become soft and buttery without turning grainy. Russet potatoes can work, but they break down more quickly.

Can I use rotisserie chicken instead of cooked chicken?

Yes, rotisserie chicken is a great choice. It adds flavor and keeps the soup easy to prepare while giving you tender shredded chicken.

How can I make creamy soup without using heavy cream?

You can make creamy soup without heavy cream by using milk, evaporated milk, coconut milk, or cashew cream. These options keep the soup velvety and adaptable to dietary needs.

Creamy Chicken Potato Soup – 5 Comforting Reasons You’ll Love It

Description

This creamy chicken potato soup brings together tender potatoes, juicy chicken, and a silky broth for a cozy, comforting bowl of homemade flavor.

Ingredients

Scale

2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
3 celery stalks, sliced
3 carrots, sliced
4 cloves garlic, minced
4 cups chicken broth
2 cups cooked shredded chicken
3 cups diced Yukon Gold potatoes
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
2 tablespoons flour
1 cup milk
1 bay leaf

Cook Mode Keep your screen awake while you cook

Instructions

Heat butter and olive oil, then sauté onion, carrots, celery, and garlic until softened.
Pour in chicken broth and add diced potatoes, herbs, and seasonings.
Simmer until potatoes are tender and broth thickens naturally.
Stir in milk and heavy cream, mixing until smooth and creamy.
Fold in shredded chicken and continue simmering until heated through.
Remove bay leaf, garnish, and serve warm.

Notes

For a thicker soup, mash a portion of the potatoes before adding cream.
For a lighter version, replace heavy cream with evaporated milk.
Add fresh herbs at the end for a brighter flavor.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 5
Sodium: 720
Fat: 15
Saturated Fat: 7
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 28
Fiber: 3
Protein: 20
Cholesterol: 65