Cheesy Chicken And Potato Soup Recipe

This velvety, hearty Creamy Cheesy Chicken And Potato Soup is made with tender Russet potatoes, sharp cheddar, and shredded chicken, ready in under 45 minutes. Stirring the fresh cheese into the simmering broth creates a luxurious, golden consistency that coats every spoon. I love making this on rainy weeknights because it uses pantry staples I always have on hand.

Why This Classic Works

Many recipes rely heavily on cream alone for thickness, but I found that starting with a simple butter and flour roux provides much better stability. This classic French technique ensures the broth remains silky and thick even before the cheese is added, preventing that watery separation you sometimes get with quick soups.

I used to make the mistake of boiling the soup after adding the cheddar, which often caused the dairy to curdle and turn oily. Now, I always remove the pot from the heat completely before stirring in the cheese, guaranteeing a perfectly smooth, restaurant-quality finish every time.

Creamy Cheesy Chicken And Potato Soup Ingredients

• 4 tbsp unsalted butter
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 1/3 cup all-purpose flour
• 4 cups chicken broth (low sodium preferred)
• 1.5 lbs Russet potatoes, peeled and diced into 1/2-inch cubes
• 2 cups cooked chicken breast, shredded or cubed
• 2 cups whole milk
• 2 cups sharp cheddar cheese, freshly grated
• 1 tsp salt (plus more to taste)
• 1/2 tsp black pepper
• Green onions or crumbled bacon, for garnish

How To Make Creamy Cheesy Chicken And Potato Soup

1. Sauté Vegetables: Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-6 minutes until the onions are translucent and softened. Add the minced garlic and cook for 1 more minute until fragrant.
2. Create The Roux: Sprinkle the flour evenly over the vegetables. Stir constantly for 1-2 minutes to cook off the raw flour taste; the mixture should look pasty and golden.
3. Simmer The Base: Gradually whisk in the chicken broth and milk, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
4. Add Chicken: Stir in the cooked shredded chicken and let it heat through for about 2-3 minutes.
5. Melt The Cheese: Turn off the heat and remove the pot from the stove. Gradually stir in the grated cheddar cheese a handful at a time, mixing until fully melted and smooth before adding more. Taste and adjust salt and pepper if needed. Serve hot with your favorite toppings.

Recipe Tips

• Grate Your Own Cheese: Pre-shredded cheese contains anti-caking agents like potato starch that prevent it from melting smoothly. For a silky soup, always buy a block of sharp cheddar and grate it yourself.
• Cut Potatoes Uniformly: Make sure your potato cubes are roughly the same size (about 1/2 inch) so they cook at the same rate. This prevents having some mushy pieces while others are still hard.
• Don’t Boil The Cheese: High heat is the enemy of dairy-based soups. If you boil the soup after adding the cheese, the proteins will separate from the fat, resulting in a grainy texture.

What To Serve With Creamy Cheesy Chicken And Potato Soup

A crusty loaf of sourdough bread or garlic knots is essential for soaking up the rich, cheesy broth. To balance the richness of the meal, serve it alongside a crisp green salad tossed with a bright vinaigrette.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat to prevent separation. Freezing is not recommended for this soup, as the dairy and potatoes tend to become grainy and mushy when thawed.

FAQs

Can I use raw chicken instead of cooked?
Yes, you can. simply add raw chicken breast cubes to the pot at the same time as the broth and potatoes. Let them simmer until cooked through (about 15 minutes) before proceeding to the final steps.

Why is my soup grainy?
Graininess usually happens if the cheese was added while the heat was too high. To fix this in the future, always remove the pot from the burner before melting in the cheese.

Can I use frozen hash browns?
Absolutely. You can swap the fresh diced potatoes for frozen cubed hash browns. They will cook faster, so check for tenderness after simmering for just 10 minutes.

Nutrition

• Calories: 466 kcal
• Total Fat: 25g
• Saturated Fat: 14g
• Cholesterol: 90mg
• Sodium: 850mg
• Total Carbohydrate: 32g
• Protein: 28g

Try More Recipes:

• Creamy Crockpot Chicken And Mushroom Soup Recipe
• Crock Pot Creamy Chicken Corn Chowder Soup Recipe
• Maggianos Creamy Chicken And Potato Soup Recipe

Creamy Cheesy Chicken And Potato Soup

Recipe by Emily Mitchell

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Creamy Cheesy Chicken And Potato Soup combines tender Russet potatoes, sharp cheddar, and savory chicken for a meal ready in 40 minutes. This hearty weeknight dinner comes together easily in one pot. It offers comfort without spending hours in the kitchen.

Ingredients

• 4 tbsp unsalted butter

• 1 large yellow onion, diced

• 2 medium carrots, diced

• 2 stalks celery, chopped

• 3 cloves garlic, minced

• 1/3 cup all-purpose flour

• 4 cups chicken broth (low sodium preferred)

• 1.5 lbs Russet potatoes, peeled and diced into 1/2-inch cubes

• 2 cups cooked chicken breast, shredded or cubed

• 2 cups whole milk

• 2 cups sharp cheddar cheese, freshly grated

• 1 tsp salt (plus more to taste)

• 1/2 tsp black pepper

• Green onions or crumbled bacon, for garnish

Directions

• Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook for 5-6 minutes until the onions are translucent and softened. Add the minced garlic and cook for 1 more minute until fragrant.
• Sprinkle the flour evenly over the vegetables. Stir constantly for 1-2 minutes to cook off the raw flour taste; the mixture should look pasty and golden.
• Gradually whisk in the chicken broth and milk, scraping up any browned bits from the bottom of the pot. Add the diced potatoes, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
• Stir in the cooked shredded chicken and let it heat through for about 2-3 minutes.
• Turn off the heat and remove the pot from the stove. Gradually stir in the grated cheddar cheese a handful at a time, mixing until fully melted and smooth before adding more. Taste and adjust salt and pepper if needed. Serve hot with your favorite toppings.