My chicken potato soup recipe has a creamy texture you will love. This hearty soup is filled with chicken, bacon, and potatoes. It has quickly become one of our favorite soups. The best thing is that it is naturally gluten-free so you can indulge your creamy cravings without worry!
Looking for comfort food in a bowl? My chicken potato soup recipe has a creamy texture you’ll love. It’s perfect any night of the week!
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This soup has a cream base and is similar in texture to chowder. If you love chowder, my Gluten Free Clam Chowder recipe is also a winner!
Why we love this hearty chicken and potato soup:
- This soup is made with wholesome ingredients and no artificial ingredients, so you’ll be serving something as nutritious as it is delicious.
- You can serve it on its own or as a starter for a gluten-free main dish, or make it for taking to work all week! The soup is full of tender chicken pieces, which add great protein.
- Any gluten free flour will work in this recipe! You do not need it to contain xanthan gum! It is naturally gluten free!
- This soup is a total comfort food, and it can be made with bacon or ham. If you are looking for a great chicken soup with potatoes recipe, this is it!
- Freeze this soup so you have soup on hand when you want it!
If you love soup, I have lots of delicious gluten free soup recipes on the blog!
Allergen Information:
This homemade chicken potato soup is gluten-free, soy-free, oat-free, nut-free, and egg-free
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Potatoes – I recommend Yukon gold potatoes or russet potatoes for this recipe. Both potatoes have a creamy texture, perfect for this homemade soup recipe.
- Chicken – I really love using leftover rotisserie chicken in this recipe. If you do not have it on hand, you can use raw boneless chicken cut into small pieces of cooked chicken.
- Bacon – You can make this soup recipe with any bacon or turkey bacon.
- Onion- Use a yellow onion for this recipe. The flavor mellows as it cooks.
- Chicken broth—Use low-sodium chicken broth if you can. If you only have regular chicken broth, you may need to adjust the added salt.
- Flour – Any flour will work well as a thickener in this recipe.
- Heavy cream – I used heavy cream, but some people prefer to substitute cream cheese. I will talk about this in the recipe card more. Do not use skim milk.
- Oil – I recommend a light oil. I do not recommend olive oil as it is not as good with high-heat cooking.
Step-By-Step Photos and Directions:
Step 1: Heat the oil, diced onion, and chopped bacon on medium heat in a large Dutch oven or soup pot. Cook until the bacon begins to brown and the onions become more translucent.
Step 2: Add the chicken if you are using raw chicken. Cut the chicken into small pieces and put it into the pot.
NOTE: If you are using a rotisserie or cooked chicken, you will add it later.
Step 3: Wash and peel your potatoes. Dice them into bite-sized pieces and add them to the pot. Add the flour and mix to coat all of the ingredients. This will help you prevent lumps.
HINT: You can use regular, cassava, or gluten-free flour.
Step 4: Add the low-sodium chicken stock, sea salt, black pepper, and the seasoning blend. If you are using cooked or rotisserie chicken instead of raw chicken, add it now.
Mix the ingredients and cover the pot. Bring to a boil over medium-high heat for 10 minutes, then reduce the heat to a simmer. Simmer for another 10 minutes.
Step 5: Add the heavy cream and mix it in. Simmer for 5 more minutes and turn off the stove.
Step 6: Insert an immersion blender into the soup. You do not want to blend all of the soup, so I recommend doing a quick swirl around the pot with the immersion blender.
Step 7: Add the cheddar cheese and mix in. The cheese melts into the thick, creamy soup, adding even more flavor. The texture and consistency of this chicken potato chowder are absolutely perfect, almost like a New England chowder.
Top this soup with green onions or chives, sour cream, and shredded cheese.
Storage/Freezing Instructions:
You will want to store your leftover soup properly after you’ve had your fill. Let it cool first, and then put it in airtight containers. It will keep fresh for up to 3 days in the refrigerator.
You can also stash some in your freezer for a fast way to get comfortable in a bowl any time the mood strikes. I love using Souper Cubes, which allows you to freeze soup in single-serving portions. Just freeze the soup and pop the cubes into a freezer bag. It should keep fresh in the freezer for up to 4 months.
Frequently Asked Questions:
In this soup recipe, the thickener is the starch from the potatoes and flour.
You can use either raw chicken or cooked chicken in this soup recipe. One of my favorites is using leftover rotisserie chicken.
I like to serve these gluten free breadsticks with this creamy soup. They are perfect for dipping! You can also serve this Kale and Apple Salad to make it a soup and salad!
More Gluten Free Soup Recipes:
- Gluten Free Fish Chowder
- Instant Pot Chicken Vegetable Soup
- Roasted Acorn Squash Soup
- Hearty Lentil Bacon Soup
- Wedding Egg Drop Soup
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Creamy Chicken Potato Soup Recipe With Bacon
Ingredients
- 5 cups potatoes * see note
- 1 yellow onion
- 32 ounces low sodium chicken broth
- ½ cup heavy cream
- 2 chicken breasts * see note
- 6 slices bacon
- 2 tablespoons cooking oil
- 1 teaspoon sea salt
- ½ teaspoon celery salt
- ½ teaspoon garlic powder more to taste
- ¼ cup flour * see note
- ½ teaspoon black pepper
- ⅓ cup cheddar cheese
Instructions
- Heat the oil, diced onion, and chopped bacon on medium heat in a large Dutch oven or soup pot. Cook until the bacon starts to brown and the onions become more translucent in color.
- Add the chicken if you are using raw chicken. Cut the chicken into small pieces and put it into the pot.
- NOTE: If you are using a rotisserie or cooked chicken, you will add it later.
- Wash and peel your potatoes. Dice them into bite-sized pieces and add them to the pot. Add the flour and mix to coat all of the ingredients. This will help you prevent lumps.
- Add the low sodium chicken stock, sea salt, black pepper, and the seasoning blend. Add the cooked or rotisserie chicken now if you are using that instead of raw chicken.
- Mix the ingredients and cover the pot. Bring to a boil over medium-high heat for 10 minutes, then reduce the heat to a simmer. Simmer for another 10 minutes.
- Add the heavy cream and mix it in. Simmer for 5 more minutes and turn off the stove.
- Insert an immersion blender into the soup. You do not want to blend all of the soup so I recommend doing a quick swirl around the pot with the immersion blender.
- Add the cheddar cheese and stir it in. The cheese melts into the thick creamy soup adding even more flavor. The texture and consistency of this chicken potato chowder are absolutely perfect, almost like a New England chowder.
- Top this soup with green onions or chives, sour cream, and shredded cheese.
Notes
- I recommend using either Yukon gold potatoes or russet potatoes in this soup recipe.
- You can use raw chicken breasts cut into small pieces or pre-cooked chicken like a rotisserie chicken. Follow the directions above because they are added at different times depending on which you choose to use.
- You can use regular flour, cassava flour, or gluten free flour.
- This soup will keep fresh in an air-tight container in the refrigerator for up to 3 days. You can also freeze this soup and it will keep fresh for up to 4 months.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
It looks identical to a soup I was served in a restaurant the other day. I wanted to recreate that soup so I replaced the chicken with 1 lb of breakfast sausage and added the cooked crumbled sausage when I added the cream. I also added a little more cheese. It was delicious!!
I am so glad you enjoyed this soup. I love to take it in a hot Thermos for lunch! It is perfectly hearty.
Hi Sandi can I use a regular blender? I don’t have an immersion blender.
Hi Jerrie, of course, a regular blender should also work. Just be really careful to fill no more than 1/2 way because the hot liquid can rise up and burn you.
Good idea. Thank you.
Has anyone tried making this with some non-dairy version of heavy cream? Help! Want to try it but can’t do cream.
This is a brand new recipe so I haven’t seen any mention of making this dairy-free yet. Hoping someone will chime in. I have seen heavy cream that is dairy-free, I think by the So Delicious brand?
We are blending the chicken in with all the other ingredients??
Hi Lois, If you are using raw chicken you blend it in when you add the broth. If you are using cooked, it goes a little later. If you go to the recipe step by step directions in the post, this is explained better. Thank you.