Description
Creamy, cozy Chicken Pot Pie Soup with Yukon Gold potatoes, cheddar, garlic, and fresh herbs. Family friendly, customizable, and perfect for meal prep.
Ingredients
2.5 lbs Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces
4 tablespoons unsalted butter or 3 tablespoons olive oil plus 1 tablespoon butter
1 large yellow onion, finely chopped
5–6 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken or vegetable broth
2 cups whole milk or half-and-half
1/2 cup heavy cream, optional
2 cups sharp cheddar cheese, freshly shredded
1 tablespoon fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Pinch of cayenne pepper or smoked paprika, optional
Optional garnishes: crumbled bacon, extra shredded cheddar, sour cream or Greek yogurt, fresh chives or parsley, croutons
Instructions
1. Peel and cube potatoes into 1/2-inch pieces, then rinse under cold water to remove excess starch.
2. In a large pot over medium heat, melt butter or heat oil and butter. Add chopped onions and sauté until soft and translucent, about 5–7 minutes.
3. Add garlic and cook for 1–2 minutes, stirring constantly until fragrant.
4. Stir in flour and cook for 1–2 minutes to eliminate the raw taste.
5. Gradually whisk in broth to prevent lumps, scraping the bottom of the pot, then bring to a simmer.
6. Add potatoes and simmer on medium-low for 15–20 minutes, covered, until potatoes are very tender, stirring occasionally.
7. Partially blend the soup with an immersion blender or blend half in a standard blender, then return it to the pot.
8. Reduce heat to low. Stir in milk and optional cream, then add parsley, chives, and thyme. Heat gently for 5 minutes without boiling.
9. Remove from heat. Gradually stir in cheese by handfuls until fully melted and smooth.
10. Taste and adjust seasoning with salt, pepper, and optional cayenne or smoked paprika. Serve hot with preferred garnishes.
Notes
Use Yukon Gold potatoes for the best creamy texture; avoid waxy varieties like red potatoes.
Shred cheese from a block for smoother melting.
Do not boil soup after adding dairy to avoid curdling.
Only blend part of the soup to keep a hearty texture.
Add fresh herbs at the end to preserve flavor and color.
To thicken, simmer longer or add a cornstarch slurry; to thin, add more broth or milk.
For a vegan version, use olive oil, plant-based milk and cream, vegetable broth, and vegan cheese.
To freeze, cool completely and store in airtight containers. Thaw in the fridge, reheat gently on the stovetop, and consider adding dairy or cheese during reheating for best texture.
Soup can be made ahead and refrigerated for up to 3–4 days. Reheat gently and stir in a splash of milk or broth if thickened.
Suggested toppings: bacon, extra cheese, sour cream, chives, croutons.
Suggested sides: crusty bread, garlic toast, salad, grilled cheese, dinner rolls.
Yields about 6–8 servings; approximately 450–550 calories per serving depending on ingredients and portion size.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 500