Easy Potato Soup Chicken Broth Recipe

If you’re looking for a comforting dish that’s easy to prepare, hearty, and full of flavor, look no further than a Potato Soup with Chicken Broth. This creamy, savory soup is a classic favorite that feels like a warm hug on a cold day. It’s not just tasty-it’s incredibly versatile too. Whether you’re serving it as a main course or a side, it’s the kind of dish that satisfies the stomach and soul.

One of the best parts about potato soup is that it can be made in so many ways. By using chicken broth as the base, you get a rich, savory flavor that enhances the potatoes’ natural creaminess without overpowering them. This recipe is simple enough for beginners but packed with enough depth for seasoned cooks. Let’s dive into the ingredients and steps to make this delicious dish come to life!

Here’s a foolproof way to make a potato soup using chicken broth that’s smooth, rich, and full of flavor. You don’t need a fancy kitchen or any intricate techniques-just some basic ingredients and about 45 minutes of your time.

Ingredients Needed

The ingredients for this recipe are simple, but when combined, they create something magical. Here’s what you’ll need:

4 medium potatoes – peeled and diced (Russet or Yukon Gold work best)
1 tablespoon olive oil (for sautéing)
1 small onion – finely chopped (about 1/2 cup)
2 cloves garlic – minced
4 cups chicken broth – low-sodium is a great choice for better control over salt levels
1 cup whole milk (or heavy cream, for extra richness)
1/2 teaspoon dried thyme (optional but adds a warm, earthy flavor)
Salt and pepper to taste
1/2 cup shredded cheddar cheese (optional, but adds great creaminess and flavor)
1/4 cup chopped green onions (for garnish)
1/2 cup cooked bacon crumbles (optional, but who can resist the crunch and smoky flavor?)

Cooking Instructions

Making this potato soup is easy, and most of the time is spent letting the ingredients simmer and develop flavor. Follow these steps for the perfect bowl of comforting goodness:

Prep the potatoes: Peel and dice the potatoes into 1-inch cubes. Make sure they’re similar in size to ensure even cooking.
Sauté the aromatics: In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes until softened and slightly golden. Toss in the minced garlic and cook for another 30 seconds until fragrant. This is where the base of your soup starts to build, and those savory smells will begin to fill your kitchen.
Add the chicken broth: Pour in the chicken broth, stirring well to combine with the onions and garlic. Bring the mixture to a boil over high heat.
Simmer the potatoes: Once the broth is boiling, add the diced potatoes. Reduce the heat to medium-low, cover the pot, and let the potatoes simmer for about 20 minutes, or until they are tender when pierced with a fork.
Mash or blend the potatoes: Once the potatoes are tender, you can either mash some of them with a potato masher for a thicker consistency or use an immersion blender to blend part of the soup, leaving some chunks for texture.
Add the milk: Stir in the whole milk (or heavy cream for a richer soup). If you prefer a creamier soup, you can add more milk until it reaches your desired consistency. Heat through, stirring frequently.
Season: Add thyme, salt, and pepper to taste. If you like a little kick, you can throw in a pinch of red pepper flakes for some heat. Stir to combine.
Finish with cheese and bacon (optional): If you’re adding cheese, sprinkle it in and let it melt into the soup, making it extra creamy. Add the cooked bacon bits, green onions, and give it a final stir.

Ingredient Insights

To truly appreciate this dish, it’s essential to understand the role each ingredient plays:

Potatoes: The star of the show! They bring a creamy, velvety texture to the soup, and their neutral flavor lets the broth and seasonings shine. Russets are starchy and break down easily, thickening the soup, while Yukon Golds hold their shape better and lend a slightly buttery flavor.
Chicken Broth: Using chicken broth (instead of just water) adds a savory, umami-rich depth to the soup. It infuses the potatoes with flavor as they cook, making every spoonful more satisfying. Low-sodium versions are great to control the salt level yourself.
Milk or Cream: This ingredient helps balance the richness of the chicken broth, creating the silky-smooth texture that makes potato soup so indulgent. Whole milk is perfect for a balanced consistency, but heavy cream will give you that extra luxurious feel.
Cheddar Cheese: When stirred into the hot soup, cheese creates an irresistibly creamy, cheesy base that complements the potatoes beautifully. If you’re a cheese lover, go for a sharp cheddar for an added burst of flavor.
Bacon: If you’ve ever had bacon with your potato soup, you’ll know it’s a match made in heaven. The salty, crispy texture contrasts perfectly with the creamy soup, and it adds a savory richness that elevates the entire dish.
Green Onions: A fresh garnish of green onions adds a bright, sharp bite that cuts through the richness and provides a pop of color.

Expert Tips

Don’t overcook the potatoes: You want the potatoes to be tender, but not mushy. Overcooking them will make the soup too starchy and can result in a less pleasant texture.
Use an immersion blender: If you don’t have one, a regular blender can work too, but make sure to blend only half of the soup and leave some chunks for texture.
Season in layers: Taste the soup as you go and adjust the seasoning. The flavors deepen as it simmers, so add salt and pepper gradually, adjusting for the final taste.
Add herbs: Fresh herbs like parsley or chives can be added right before serving for an added freshness. A bay leaf during the simmering process can also lend some depth to the flavor, just remember to remove it before serving.
Make it ahead: This soup actually tastes better the next day! The flavors meld together beautifully, so feel free to make a big batch and store leftovers for lunch the next day.

Recipe Variations

The beauty of potato soup lies in its versatility. You can tweak this basic recipe in so many ways:

Vegan Option: Replace the chicken broth with vegetable broth, and swap the milk with a plant-based alternative like coconut milk or almond milk. Skip the cheese and bacon, and use nutritional yeast for a cheesy flavor.
Loaded Potato Soup: Add more toppings like sour cream, shredded cheese, and chopped bacon. You can also add roasted garlic for an extra layer of flavor.
Spicy Potato Soup: Add diced jalapeños or a few dashes of hot sauce to the soup for a spicy kick. A bit of smoked paprika can also give it a smoky heat.
Vegetable Potato Soup: Throw in some carrots, celery, or even some leafy greens like spinach or kale for added nutrients and color.
Slow Cooker: Throw all the ingredients into a slow cooker and let it do the work. Just sauté the onions and garlic beforehand, and cook on low for 6-8 hours.

Final Words

There’s something incredibly comforting about a bowl of potato soup, and this easy chicken broth version checks all the boxes. It’s a perfect dish for cold evenings, lazy weekends, or whenever you need something that feels like home.

With simple ingredients, this recipe can be made in under an hour, and yet it tastes like it’s been simmering for hours. It’s the ultimate in comfort food that’s both satisfying and versatile. Whether you keep it classic or add your own twist, this soup will never disappoint.

Easy Potato Soup Chicken Broth Recipe