Easy Chicken Potato Soup Recipe for Busy Nights in 2026

If you’ve ever wanted a soup that feels like a warm blanket, this one’s it. This chicken potato soup recipe is creamy, cozy, and packed with tender chicken, soft potatoes, and classic soup veggies.

And here’s the fun twist. Instead of thickening the soup with a flour-based roux, we’ll use sourdough starter to make it rich and velvety.

No sourdough starter? No problem. You can use flour instead and still get that same comforting, creamy texture. Either way, you’re ending up with a big pot of “please give me another bowl.”

So grab your soup pot. Let’s make something that hits the spot.

Why This Chicken Potato Soup Recipe Is Different

Rich flavor. Smart technique. Zero waste.

What sets this chicken potato soup apart isn’t just the taste, it’s the way it’s made. Instead of using traditional flour to make a roux, this recipe uses a sourdough starter as the thickener.

That’s right, your leftover sourdough starter gets a second life, turning the broth rich and creamy without any extra flour. It’s a clever and delicious way to reduce food waste and bring tangy, fermented depth to the soup’s flavor.

Plus, the choice of ingredients is intentional. Yukon Gold potatoes are used instead of russets because they hold their shape better and don’t dissolve into mush.

The soup builds from a classic base of sautéed onions, carrots, and celery, then layers in chicken breast, garlic, herbs, and broth for a truly satisfying bowl.

Whether you’re using sourdough or flour, you’ll end up with a soup that’s creamy, hearty, and totally comforting with a rustic twist that sets it apart.

Ingredients You’ll Need

Category	Ingredient	Notes
Cooking Base	Olive oil	For sautéing the vegetables
Vegetables	Onion (diced)	Classic aromatic flavor base
	Celery (diced)	Adds depth and light crunch
	Carrots (diced)	Sweetens the broth as it cooks
	Yukon Gold potatoes (cubed)	Less starchy, holds shape better than russets
Protein	Chicken breast (diced)	Cooks directly in the broth; use thighs if preferred
Thickener	Sourdough starter (unfed)	Main thickening agent; can substitute with flour if starter unavailable
	OR All-purpose flour	Use if sourdough starter is not on hand
Liquid Base	Chicken broth	Use homemade or store-bought for body and richness
	Milk	Adds creaminess without needing cream
Seasonings	Garlic powder	Blends smoothly into the soup
	Salt	Season to taste
	Black pepper	Adds a bit of bite
	Thyme (dried or fresh)	Essential herb that completes the flavor profile
Toppings	Chopped chives (optional)	Adds color and fresh flavor to serve
Serving Side	Sourdough bread (optional)	Great for dipping and completing the meal

Tools You’ll Need

Nothing complicated.

• A large soup pot or Dutch oven
• A cutting board and a knife
• A stirring spoon or spatula
• Measuring cups

That’s it. No gadgets. No drama.

Step-by-Step: How to Make Creamy Chicken Potato Soup

This soup is simple, but the order matters. Think of it like building a comfy house. You lay the foundation first, then add the cozy stuff. If you dump everything in at once, it still cooks… but it won’t taste as rich, and the texture won’t be as smooth.

The big “secret” here is the thickener. Instead of a classic flour roux, you can use sourdough starter. It acts like a roux, thickens fast, and gives the soup a creamy body.

No starter? Flour works the same way in this method. The steps below follow the exact flow from your provided material, just expanded and organized so it’s easy to follow.

Step 1: Sauté the Veggies Until Soft

Start with a large soup pot over medium heat. Let the pot heat for a minute so it’s ready. Then pour in your olive oil and let it warm up. You’re not trying to smoke the oil. You just want it hot enough that the vegetables sizzle when they hit the pot.

Now add your diced:

• onions
• celery
• carrots

This mix is the classic soup base for a reason. Onions bring sweetness and depth. Celery gives that savory “soup smell.” Carrots add mild sweetness that balances the salt later. When these cook together, they make the kitchen smell like comfort.

Stir every so often. Don’t walk away and forget. You’re not trying to brown them hard. You’re just softening them so they melt into the soup later.

In the original method, the goal is mainly to soften the onions and celery. The carrots will keep cooking later once the potatoes go in.

You’ll know you’re ready when:

• The onions look soft and a little translucent
• The celery loses its raw crunch
• Everything smells warm and savory

This step is like warming up the soup’s overall flavor. If you rush it, the soup can taste sharper and less “blended.”

Step 2: Season the Veggies Early

Once the veggies are soft, it’s time to season. Add:

• garlic powder
• black pepper
• salt

This is a small step, but it makes a big difference. Seasoning early helps the vegetables absorb flavor while they’re hot. It also evenly distributes the seasoning throughout the soup.

Stir well so the spices coat the veggies. You want that garlic powder touching everything. This is when the smell really pops. The mix of onions, celery, and garlic is one of those cozy kitchen scents that instantly feels familiar.

A quick tip: start with a moderate amount of salt here. You can always add more later. Chicken broth can already be salty, so you don’t want to overdo it upfront.

Step 3: Add Your Thickener (Starter or Flour)

Here’s the step that makes this recipe “different.” You’re going to create a quick, thick base before adding the liquid.

Add one of the following:

Option A: Sourdough starter. If you have sourdough starter (even leftover/unfed), scoop it in and stir it through the vegetables. It’s going to thicken pretty quickly, just like a roux would.

Option B: Flour. No starter? Use flour instead. Sprinkle it in and stir until it coats everything. Either way, the method is the same. You’re basically making a quick roux-style base. And here’s the key from the original process:

Cook it for about one minute. Not five minutes. Not “until you remember.” One minute is perfect. You want it cooked just enough so it starts doing its job, but not so long that it sticks to the bottom of the pot.

Keep stirring during this step. The thick base can grab onto the pot fast. Stirring keeps it smooth and prevents burning.

This stage should look like a thick coating around the vegetables. It won’t look like soup yet. That’s normal.

Step 4: Loosen It With Broth (No Clumps Allowed)

Now you’re going to turn that thick base into a smooth soup base.

Pour in a small amount of chicken broth first, about a cup is perfect. This is the anti-clump trick. If you dump all the broth in at once, the thickener can clump up, especially if you used flour.

Add the first cup of broth and stir immediately. Scrape the bottom of the pot as you stir. You’re lifting all that thickened mixture so it blends into the liquid.

You want it smooth before you add the rest. Think of it like mixing pancake batter. You add liquid slowly so you don’t end up with flour pockets.

Once it’s smooth and loosened, add the remaining chicken broth and stir again.

At this point, it should look like a creamy broth base starting to form. You’ll notice it already has more body than plain broth.

Step 5: Add Milk, Potatoes, and Chicken

Now you build the “meal” part of the soup.

Add:

• Milk
• Yukon Gold potatoes
• Diced chicken breast

Stir well so everything is spread evenly.

Why Yukon Gold potatoes matter here

The original recipe specifically calls out Yukon Golds for a reason. They’re less starchy than russets and hold up better in soup. In other words, they stay in nice chunks instead of dissolving.

That’s what you want in this soup: big, tender pieces of potato you can actually bite into. It makes the soup feel hearty and satisfying.

Why diced chicken works best

The chicken is cut into small pieces so it cooks right in the soup. No separate cooking. No extra pans. And because the pieces are small, they cook evenly and stay tender.

Now the pot looks like real soup. You’ve got creamy broth, chunks of potatoes, and chicken pieces hanging out in there.

Step 6: Simmer Until Potatoes Are Fork-Tender

Turn the heat up a bit and bring the soup to a simmer. You want gentle bubbling, not a wild rolling boil.

As the soup simmers, two important things happen:

1. The chicken cooks through.
2. The potatoes soften until tender.

And while that’s happening, your sourdough starter (or flour) keeps thickening the broth. The soup slowly transforms from “brothy” to “creamy.”

The lid trick

A really helpful tip from the original method: place the lid half on.
This lets steam escape while still helping trap heat. It reduces liquid loss while keeping the soup simmering steadily.

So don’t seal it completely. Don’t leave it totally open. Half-on is the sweet spot.

Simmer until the potatoes are fork-tender. That means you can poke one with a fork and it slides in easily.

Depending on the size of your potato pieces, this can take 20–30 minutes. Smaller cubes cook faster. Larger chunks take longer.

Stir occasionally so nothing sticks to the bottom and everything cooks evenly.

Step 7: Don’t Forget the Thyme

This is the “please don’t skip me” step.

Once the soup is close to done, add thyme. Fresh thyme is great if you have it, but dried thyme works just as well.

Thyme brings the whole soup together. Without it, the soup can taste like it’s missing something. With it, everything tastes more complete and cozy.

Stir it in and let the soup simmer a little longer. In the original process, it’s about five more minutes.

This gives the herbs time to wake up and flavor the broth.

Step 8: Taste and Adjust

Now you do what every good cook does. You taste.

Scoop up a spoonful and ask:

• Does it need a bit more salt?
• More pepper for warmth?
• A touch more garlic powder?

Adjust slowly. Add a little, stir, and taste again.

Also check texture:

• Too thick? Add a splash of broth.
• Too thin? Let it simmer a bit longer with the lid slightly off.

This soup is forgiving. You can guide it into the exact texture you love.

5 Tips for the Best Chicken Potato Soup

Little tips that make a big difference.

1. Let the Veggies Soften Fully Before Thickening

Before you stir in the sourdough starter or flour, make sure your onions and celery are soft and translucent. This step builds the base flavor.

If the vegetables are still raw when you add the thickener, they won’t develop the sweet, deep notes that make the soup taste slow-cooked even when it’s not.

2. Stir Constantly When Adding the Starter or Flour

The thickener step is quick but critical. Whether you’re using sourdough starter or flour, stir it into the hot veggies and keep it moving for about a minute. Don’t walk away.

This keeps it from sticking to the bottom and ensures the thickening is smooth, not gritty or clumpy.

3. Add the Broth Gradually for a Clump-Free Finish

Pour just 1 cup of broth at first and stir thoroughly. This loosens the thickened base gently. Once it’s smooth, add the remaining broth. It’s like making gravy; if you add liquid too fast, you’ll get lumps. Take it slow, and you’ll get creamy perfection.

4. Simmer With the Lid Half-On

This simple trick helps your soup stay rich without boiling away too much liquid. Half-covering the pot traps heat while still letting steam escape. It’s especially useful when using milk and starter, which can thicken more as the soup reduces.

5. Don’t Skip the Thyme

It may seem small, but thyme adds that subtle, earthy depth that rounds everything out. Dried or fresh, just don’t forget it. Add it near the end so it doesn’t lose its flavor during long cooking.

Easy Variations That Still Taste Amazing

Variation	What to Add	Flavor Boost
Creamy Corn Version	1 cup frozen or canned corn (drained)	Adds sweetness and extra texture
Hearty Bean Boost	1 can white beans (drained and rinsed)	Makes the soup more filling without needing extra meat
Spinach Swirl	2 cups fresh spinach (stir in at the end)	Adds a pop of green and extra nutrients
Spicy Kick	¼ to ½ tsp red pepper flakes or cayenne	For those who like a little heat in their comfort food
Cheesy Topper	Shredded cheddar or Parmesan (sprinkled on top)	Melts into the soup and adds a savory richness
Herb Upgrade	Swap thyme for Italian seasoning or fresh parsley	Changes the flavor profile to match other meals
Mushroom Twist	1 cup sliced mushrooms (sautéed with the veggies)	Deepens the earthy taste of the soup
Bacon Crumble	Crispy bacon bits added before serving	Salty crunch adds contrast to the creamy soup

Serving Ideas

Pair this soup with cozy companions.

1. Thick-Cut Bread for Dipping

Nothing beats a crusty slice of sourdough or rustic country bread dipped into a bowl of creamy soup. You already used sourdough starter, so why not serve it with the finished loaf?

2. Light Side Salad

A simple salad of greens, vinaigrette, and maybe a few shaved veggies is all you need. It balances the richness of the soup and adds color to the meal.

3. Croutons or Toasted Breadcrumbs

Add a crunchy topping to contrast the creaminess. Bonus points if you make your own croutons from leftover bread.

4. Soup + Sandwich Combo

Make it a full meal with a grilled cheese or turkey sandwich on the side. The soup becomes the cozy companion instead of the main act.

5. Family-Style Dinner

Serve the pot right at the table with toppings like:

• chopped chives
• shredded cheese
• crispy bacon
• sour cream

Let everyone build their own bowl however they like.

Final Thoughts: A Bowl of Comfort, Anytime You Need It

This creamy chicken potato soup is more than just a meal; it’s a warm, cozy hug in a bowl. Whether you’re using sourdough starter or flour, the result is a comforting, hearty soup that comes together easily and tastes like it’s been simmering all day.

It’s perfect for cold nights, busy weeks, or when you just need a dinner that soothes the soul. From the soft potatoes and juicy chicken to the rich broth and herbaceous finish, every bite brings comfort, simplicity, and satisfaction.

So next time you’re wondering what to make for dinner, remember this soup. It’s the kind of dish that makes everyone around the table go quiet for a moment, except for the sound of spoons scraping the bottom of their bowls.

Warm Up Next With These Cozy Recipes

Looking for more comforting soup recipes to add to your rotation? Try these next favorites, all just as easy and satisfying:

• 🥣 Cozy Chicken Dumpling Soup Recipe for Winter: Perfect for chilly nights! Soft, fluffy dumplings float in a creamy broth filled with tender chicken.
• 🍋 Simple Lemon Chicken Orzo Soup for Busy Nights: Bright, zesty, and filling. A lightened-up soup with a Mediterranean twist.
• 🥕 Creamy 30-Min Chicken Vegetable Soup Recipe: Packed with fresh veggies and finished in just half an hour. A weeknight staple!