This healthy chicken potato soup is the ultimate comforting meal and is so easy to make from scratch! Loaded with chicken, tender potatoes, sweet corn, vegetables and bacon, this hearty and creamy soup is always a hit. Made in one pot and ready to serve in less than 30 minutes! {Gluten-free}
Creamy Chicken and Potato Soup…Without Cream!
I’m a huge fan of creamy soups, so it’s no surprise that lately we’ve been loving this healthy chicken potato soup recipe!
It’s loaded with bite-sized pieces of tender chicken, potatoes, bacon, corn and other veggies for a super hearty, satisfying and yummy dinner (or lunch the next day)!
You may be surprised that this potato soup is made with absolutely no cream or flour, but instead uses skimmed evaporated milk for a lighter option to provide that rich and creamy soup base. It still offers that nice creamy texture, while reducing some of the extra saturated fat and calories that you would find in your traditional creamy soup recipe.
Plus, the bacon and corn infuse extra richness and mouthwatering flavour into every bite for pretty much the best soup ever!
So if you’re looking for the ultimate warm and cozy meal that the entire family will love, you’ll definitely want to add this homemade chicken and potato soup to your menu rotation. It’s always a winner!
For more healthy potato recipes, check out these Healthy Roasted Potatoes and Slow Cooker Loaded Baked Potato Soup!
Why We Love This Healthy Potato Soup Recipe
- One pot: All of the ingredients for this soup can be cooked up in one pot for super quick and easy clean up!
- Lightened up: This simple chicken potato soup recipe is made without cream and instead uses evaporated skimmed milk for a lighter, yet still deliciously creamy option.
- Family-friendly: There’s something about that chicken, bacon, potato and corn combo that always keeps everyone running back for more. It makes a delicious balanced meal perfect for the whole family!
Ingredient Notes
- Bacon: Incorporates more depth of flavour and added protein to the soup. For a healthier option, look for a leaner reduced sodium and/or nitrate-free bacon if possible.
- Fresh vegetables: Onion, garlic, celery, and potatoes add extra flavour and texture to the soup. Use white peeled potatoes for best results.
- Frozen vegetables: Mixed frozen carrots and peas and frozen corn kernels make this soup even more easy to make since it cuts down on chopping, while also adding extra colour and nutrients.
- Broth: I typically like to use reduced sodium chicken broth to cut down on sodium. If you don’t have chicken stock, you can also sub in vegetable broth if that’s what you have.
- Seasoning: Dried thyme, poultry seasoning, salt and pepper provide just the right amount of flavour. You can typically find poultry seasoning in the spices section at the grocery store.
- Chicken: Adds extra protein for a hearty soup. Use leftover or freshly cooked and diced chicken breast or chicken thighs, or a rotisserie chicken.
- Evaporated milk: Helps provide a lightened up, yet creamy consistency so no heavy cream is required. Use 2% partly skimmed evaporated milk for a lighter option. You can also sub in whole milk if preferred.
- Cornstarch: Helps to thicken the soup slightly. You can also sub in arrowroot or tapioca starch.
How to Make Chicken Soup with Potatoes – Step by Step Instructions
- In a large saucepan, heat oil over medium-high heat. Add the bacon and cook until browned, about 3 minutes, scraping off any bits of bacon that stick to the bottom of the pan with a wooden spoon.
- Next, add the onions, celery, and minced garlic. Cook and stir until vegetables become fragrant and begin to soften, about 3 minutes.
- Add broth, diced potatoes, thyme and poultry seasoning. Bring to a boil, then reduce heat to low and simmer, covered, for 10 minutes.
- Add the frozen corn kernels, peas and carrots. Simmer for an additional 5 minutes.
- Stir in chopped chicken.
To Make the Soup Creamy
- In a measuring cup or bowl, whisk together evaporated milk and cornstarch until smooth with no lumps. Add to chicken and vegetable mixture in the pot. Increase heat so that the soup comes to a gentle simmer and begins to thicken. Stir often.
- Add parsley and season with salt and pepper, to taste. Serve hot.
To Make in Slow Cooker or Instant Pot
If you’d prefer to make this soup in the slow cooker or instant pot, follow the directions below:
Slow cooker:
- In a large saucepan, heat oil over medium heat. Add the bacon and cook until browned, about 3 minutes, scraping off any bits of bacon that stick to the bottom of the pan with a wooden spoon.
- Next, add the onions, celery, and garlic. Cook and stir until vegetables become fragrant and begin to soften, about 3 minutes. You can also do these steps in the slow cooker if it has a saute function.
- Transfer the bacon and vegetables to the crock pot and add the remaining ingredients, other than the chicken.
- Cook on low for 6-8 hours. Add the diced chicken in the last 10 minutes of cooking to warm through. Stir in parsley and season with salt and pepper, to taste.
Instant pot:
- Switch on the Instant Pot’s saute function and add bacon. Cook the bacon until golden brown. Add the onion, celery and garlic and cook until vegetables are softened and fragrant.
- Add the potatoes, corn kernels, peas, carrots, chicken broth, thyme, and poultry seasoning. Give everything a quick stir, close the lid and turn the valve to sealing. Use the manual setting to cook the soup for 10 minutes. After 10 minutes, switch to quick release by turning the valve to venting with the back of a spoon.
- Turn on the saute function (switch to normal heat) and bring the soup to a simmer. Whisk together evaporated milk and cornstarch and add it to the soup. Keep stirring the soup until it comes to a boil. Simmer for 4-5 minutes until the soup starts to thicken. Turn off the pressure cooker. If the soup is too thick, add extra broth or evaporated milk to thin it out. Stir in parsley and season with salt and pepper, to taste.
Keep scrolling to the recipe card below for the full printable recipe!
Tips for the Best Chicken Potato Soup
- Adapt broth to taste: I recommend adding the smaller quantity of chicken broth at first and then add more at the end if you prefer a thinner soup. If left on the thicker side, it’s like a chicken potato chowder!
- For extra creaminess: If you prefer an even creamier soup, add more evaporated milk.
- Thin out soup as needed: This soup tends to thicken as it sits. If it’s been sitting for a while, you may wish to add some extra broth or evaporated milk to thin it out slightly before serving.
- To make this soup even faster: I recommend using leftover rotisserie chicken or diced chicken breast.
How to Store
To store: You can store this chicken potato vegetable soup in a covered pot or airtight container in the fridge for up to 4 days. You may wish to add some extra broth or evaporated milk before reheating and serving as it tends to thicken up as it sits since the potatoes absorb some of the excess moisture.
To reheat: Place the leftover soup in a large saucepan over medium low heat, stirring frequently, until heated through.
Recipe FAQs
Unfortunately, potato soup doesn’t tend to freeze well. The issue is that the potatoes tend to become grainy when defrosted and also sponge up excess moisture, resulting in a soup with a more dry consistency. Plus, dairy-based soups may separate and lose their creamy consistency. For best results, enjoy potato soup within a few days of preparing.
The potato soup is thickened by adding a slurry, which consists of 1 cup of evaporated milk whisked together with 1 tablespoon cornstarch. Add the slurry mixture to the soup and simmer for several minutes until lightly thickened. You can add slightly more cornstarch if you prefer an even thicker consistency.
Yes, this loaded potato soup is gluten-free since it uses cornstarch rather than flour to thicken the soup.
The type of potatoes that you use will depend on the type of potato soup you’re preparing. Round white potatoes, also known as waxy potatoes, tend to be a good bet for most soups since they’re low in starch and hold their shape better after cooking. This makes them one of the better options when you want chunks of potato in your soup.
What to Serve with Potato Soup
This chicken potato soup is hearty enough to serve on its own, but you can also serve it up with your favourite sides!
Try it along with:
- Crusty bread
- Crackers
- Dumplings
- Tossed Green Salad
- Spring Mix Salad
Optional Toppings
Serve this creamy soup plain or load it up with some tasty toppings!
Try adding:
- Sliced green onions
- Chives
- Additional fresh parsley
- A sprinkle of shredded cheddar cheese
- A drizzle of hot sauce
- Extra crispy bacon bits
- Fresh thyme sprigs
- A dollop of sour cream
Recipe Variations & Ideas
- Switch up the veggies: Try adding spinach, leeks, mushrooms or broccoli.
- To give a spicy kick: Add a pinch of red pepper flakes or some finely diced green hatch chilis.
- Instead of bacon: Try ground sausage.
- To make vegetarian: Leave out the chicken and bacon and sub in vegetable broth for the chicken broth.
- To make dairy-free: Swap out the evaporated milk for unsweetened almond milk or blended cashew cream.
More Simple Chicken Soup Recipes
- Healthy Chicken Noodle Soup
- Chicken Pastina Soup
- No Noodle Chicken Soup
- Creamy Chicken Enchilada Soup
- White Chicken Chili with Salsa Verde
- Healthy Chicken Soup {No Noodles}
- Pumpkin Chicken Soup
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Chicken Potato Soup {Without Cream}
Ingredients
- 1/2 tablespoon olive oil
- 4 slices bacon diced into 1/4 inch slices
- 1 medium yellow onion chopped (about 1 cup)
- 3 celery stalks, diced (about 1 cup)
- 2 garlic cloves minced
- 3-4 cup reduced sodium chicken broth (or more for a thinner soup)
- 2 cups peeled and cubed white potatoes (about 2 medium potatoes)
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon poultry seasoning
- 1 cup frozen corn kernels
- 1 cup frozen peas and carrots
- 2 cups diced cooked chicken breast (about 2 chicken breasts)
- 1 cup part-skim 2% evaporated milk
- 1 tablespoon cornstarch
- 1-2 tablespoons minced fresh parsley
- Salt and pepper to taste (I used 1/2 teaspoon each salt and pepper)
Instructions
- In a large saucepan, heat oil over medium heat. Add the bacon and cook until browned, about 3 minutes, scraping off any bits of bacon that stick to the bottom of the pan with a wooden spoon.
- Next, add the onions, celery, and garlic. Cook and stir until vegetables become fragrant and begin to soften, about 3 minutes.
- Add broth, potatoes, thyme and poultry seasoning. Bring to a boil, then reduce heat to low and simmer, covered, for 10 minutes.
- Add the frozen corn kernels, peas and carrots. Simmer for an additional 5 minutes.
- Stir in chopped chicken.
- In a measuring cup or bowl, whisk together evaporated milk and cornstarch until smooth with no lumps. Add to chicken and vegetable mixture in the pot. Increase heat so that the soup comes to a gentle simmer and begins to thicken. Stir often.
- Add parsley and season with salt and black pepper, to taste. Serve hot with desired toppings.
Notes
- Adapt broth to taste: I recommend adding the smaller quantity of chicken broth at first and then add more at the end if you prefer a thinner soup. If left on the thicker side, it’s like a chicken potato chowder!
- For extra creaminess: If you prefer an even creamier soup, add more evaporated milk.
- Thin out soup as needed: This soup tends to thicken as it sits. If it’s been sitting for a while, you may wish to add some extra broth or evaporated milk to thin it out slightly before serving.
- To make this soup even faster: I recommend using leftover rotisserie chicken or diced chicken breast.
Nutrition
Adapted from Yum & Yummer Cookbook
I am making your soup and on the list of ingredients, it doesn’t say how much celery but in the directions it says to cook celery w onion. how much celery is needed?
Sorry about that! You’ll need 3 celery stalks diced or about 1 cup. Just updated the recipe. Thanks for the heads up and hope you enjoy the soup!
What would be considered a serving?
A serving would be about 1 1/2 cups of soup. Hope that helps!
Looks wonderful but unfortunately I can’t do dairy or nuts. Would soy or oat milk/cream or tofu sour cream/cream cheese work? Thanks!
I haven’t personally tried it with a plant-based alternative, but I would think the soup would still work well with soy or oat milk. Please let me know how it goes if you try it out!