This creamy chicken potato soup is instantly warm and comforting with lots of tender chicken, potatoes, corn, veggies, and, of course, bacon! My secret ingredient is evaporated milk, which makes it ultra creamy without any heavy cream. All ready in just 35 minutes! {Gluten-free}
Creamy Chicken and Potato Soup…Without Cream!
Although most creamy soups start with a roux (butter and flour) or require you to add heavy cream at the end, this version skips the cream and roux!
I love to use skimmed evaporated milk instead, which still adds a nice creamy texture, while reducing some of the extra saturated fat and calories.
It turns what could be a really high-calorie, high-fat soup into something much more nutritious. In fact, one serving has less than 300 calories plus 28g of protein for the perfect healthier, filling and comforting soup!
For more healthy potato recipes, check out these Healthy Roasted Potatoes, Dill Potato Salad and Slow Cooker Loaded Baked Potato Soup!
Before You Get Started
- This an easy one-pot recipe you can make in in a Dutch oven, in a slow cooker, or even your Instant Pot! Read the instructions first to follow the right process.
- Make the bacon first! We want the bacon fat to melt and infuse into the onions, which will add maximum flavor into the soup.
- Double the batch from the get-go to have lots of extras for leftovers. We love it the next day with some crusty bread or a dinner roll!
Ingredient Notes
- Bacon: A little bacon can go a long way! For a healthier option, look for a leaner reduced sodium and/or nitrate-free bacon if possible.
- Fresh vegetables: We’re using a classic mix of onion, garlic, celery, plus peeled potatoes. Russets or Yukon Gold potatoes are the best ones for soup!
- Leftover cooked chicken: It can be leftovers from dinner, leftover rotisserie chicken, or even canned chicken in a pinch! Just cut it all into bite-sized pieces.
- Evaporated milk: I swear by 2% partly skimmed evaporated milk for homemade mac and cheese and creamy soups. It’s cooked down to make it extra thick and creamy but without all the added fat!
- Cornstarch: To thicken the soup. Arrowroot or tapioca starch work, too.
How to Make Chicken Soup with Potatoes – Step by Step Instructions
- In a large saucepan, heat a little olive 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. This is really where the flavor starts, so don’t skip this step!
- Next, add the onions, celery, and minced garlic and cook until the veggies start to soften and smell delicious.
- Add the broth, diced potatoes, thyme and poultry seasoning, then bring everything to a boil. At this point, reduce the heat to low and simmer, covered, for 10 minutes.
- Add the frozen corn kernels, peas and carrots. Simmer for an extra 5 minutes to soften them up.
- At this point, you’re ready to stir in the 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
- Sautee the bacon and veggies in a pan like normal, then add them to the crockpot with all 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:
- Instead of starting the mixture on the stovetop, you can use the saute function. Follow the steps just like normal using the saute function.
- Once you add the potatoes, corn kernels, peas, carrots, chicken broth, and seasonings, stir then 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.
- 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.
Scroll 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.
Can you freeze potato soup?
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.
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 favorite sides!
Try it along with:
- Crusty bread
- Crackers
- Dumplings
- Tossed Green 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 Healthy Chicken Soup Recipes
I love making high fiber, high protein soups so you can get a full meal in a bowl – protein, veggies, and starches. Chicken is the perfect protein source, and is the star of these recipes:
- Healthy Chicken Noodle Soup
- Chicken Pastina Soup
- Creamy Chicken Enchilada Soup
- White Chicken Chili with Salsa Verde
- Pumpkin Chicken Soup
Did you make this recipe? Scroll down to leave a star rating and review!
Creamy Chicken Potato Soup {No 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 diced 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!