This creamy, chunky Ground Chicken Potato Soup is made with savory ground chicken, tender russet potatoes, and sharp cheddar cheese, ready in just 45 minutes. The rich broth thickens naturally as the potatoes cook, creating a comforting bowl that rivals any restaurant chowder. I love making this easy one-pot meal on busy weeknights when I crave something hearty but lighter than traditional pork-based soups.
What Makes This Version Different
Most potato soups rely on bacon or ham for flavor, but I’ve found that ground chicken absorbs the savory broth and herbs beautifully, offering a lighter yet equally satisfying protein. The key I learned is to brown the chicken deeply with the onions and garlic—this creates a fond on the bottom of the pot that gives the white soup an incredible depth of flavor you’d usually miss with boiled poultry.
Another surprise was using russet potatoes instead of waxy ones; they break down slightly at the edges, thickening the soup naturally so you don’t need a heavy roux. This small swap results in a velvety texture that feels luxurious without being overly heavy, making it a perfect balance for a weeknight dinner.
Ground Chicken Potato Soup Ingredients
- 1 lb ground chicken
- 2 tbsp butter or olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth (low sodium preferred)
- 3 large russet potatoes, peeled and cubed (approx. 1/2 inch)
- 1 cup heavy cream or half-and-half
- 1.5 cups sharp cheddar cheese, shredded
- 1 tsp dried thyme
- Salt and black pepper to taste
- Fresh parsley or chives (for garnish)
How To Make Ground Chicken Potato Soup
- Brown the Chicken: Heat butter in a large Dutch oven or soup pot over medium-high heat. Add the ground chicken and cook for 6-8 minutes, breaking it apart with a wooden spoon until browned and cooked through.
- Sauté Veggies: Add the diced onion, carrots, and celery to the pot. Cook for 5 minutes until the onion is translucent and vegetables soften slightly. Stir in the minced garlic and thyme, cooking for just 1 minute until fragrant.
- Thicken the Base: Sprinkle the flour over the meat and vegetable mixture. Stir constantly for 1-2 minutes to cook off the raw flour taste—this helps thicken the soup later.
- Simmer Potatoes: Slowly pour in the chicken broth while scraping up any browned bits from the bottom of the pot. Add the cubed potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
- Finish the Soup: Remove from heat (or keep on very low). Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Season generously with salt and pepper before serving.
Recipe Tips
- Cut Uniformly: Keep potato cubes roughly the same size (1/2 inch) so they cook evenly; if they are too large, the outside will mush before the inside is done.
- Don’t Boil Dairy: Once you add the cream and cheese, do not let the soup come to a rolling boil, or the dairy may curdle and separate.
- Grate Your Cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting; block cheese melts much better for a silky soup.
What To Serve With Ground Chicken Potato Soup
Serve with crusty baguette or garlic bread to soak up the creamy broth. A crisp green salad with a vinaigrette dressing cuts through the richness of the soup perfectly.
How To Store
Store in an airtight container in the fridge for up to 3-4 days. Freezing is not recommended as dairy-based soups and potatoes often become grainy or mushy when thawed and reheated.
FAQs
Can I use ground turkey? Yes, ground turkey works well; just be sure to season it generously as it is leaner than chicken.
How do I make it thicker? If the soup is too thin, mash a few of the cooked potato chunks against the side of the pot or add a cornstarch slurry.
Can I use red potatoes? You can, but they are waxier and won’t thicken the soup as much as russets; you might need slightly more flour or cornstarch.
Nutrition
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 850mg
- Total Carbohydrate: 24g
- Protein: 24g
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Ground Chicken Potato Soup
4
servings15
minutes30
minutes45
minutesCreamy, hearty Ground Chicken Potato Soup with tender russet potatoes, sharp cheddar, and savory herbs ready in 45 minutes for a cozy weeknight dinner.
Ingredients
1 lb ground chicken
2 tbsp butter or olive oil
1 yellow onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth (low sodium preferred)
3 large russet potatoes, peeled and cubed (approx. 1/2 inch)
1 cup heavy cream or half-and-half
1.5 cups sharp cheddar cheese, shredded
1 tsp dried thyme
Salt and black pepper to taste
Fresh parsley or chives (for garnish)
Directions
- Brown the Chicken: Heat butter in a large Dutch oven or soup pot over medium-high heat. Add the ground chicken and cook for 6-8 minutes, breaking it apart with a wooden spoon until browned and cooked through.
- Sauté Veggies: Add the diced onion, carrots, and celery to the pot. Cook for 5 minutes until the onion is translucent and vegetables soften slightly. Stir in the minced garlic and thyme, cooking for just 1 minute until fragrant.
- Thicken the Base: Sprinkle the flour over the meat and vegetable mixture. Stir constantly for 1-2 minutes to cook off the raw flour taste—this helps thicken the soup later.
- Simmer Potatoes: Slowly pour in the chicken broth while scraping up any browned bits from the bottom of the pot. Add the cubed potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
- Finish the Soup: Remove from heat (or keep on very low). Stir in the heavy cream and shredded cheddar cheese until melted and smooth. Season generously with salt and pepper before serving.