Today I’m bringing you a truly luscious soup that is basically a warm hug in a bowl! If you’re looking for the ultimate comfort food, this Loaded Chicken Potato Soup is a total game-changer. It’s thick, incredibly creamy, and packed with all the savory goodness of a loaded baked potato but in a silky, spoonable form. Trust me, you’re going to love how the smoky turkey bacon and sharp cheddar melt into every single bite. It’s the kind of meal that makes a chilly evening feel like a special occasion!

Why You’ll Love This Recipe

Maximum Comfort: This is the definition of “soul-warming” food—perfectly thick, cheesy, and satisfying.
One-Pot Magic: Aside from prepping your chicken and turkey bacon, everything happens in one pot, making cleanup a breeze.
Better Than a Restaurant: It has that rich, velvety texture you usually only find at high-end bistros, but made right in your own kitchen with simple ingredients.

Ingredients

Get ready to fill your kitchen with the most incredible aroma! Here is what you’ll need to create this masterpiece:

Olive Oil: Used to sauté our aromatics and get the base of the soup started.
Onion & Garlic: The “flavor foundation” that gives the soup its wonderful savory depth.
Cooked Chicken Breast: Your main protein; it stays tender and soaks up all the creamy broth.
Potatoes: These provide heartiness and a natural starchiness that makes the soup so filling.
Chicken Broth: The flavorful liquid base that ties everything together.
Milk & Heavy Cream: The secret to that ultra-luxurious, silky texture we all crave.
Cheddar Cheese: Adds a sharp, salty kick and that beautiful golden color.
Turkey Bacon: Brings a delicious smoky flavor and a bit of crunch to the party.
All-Purpose Flour: Helps thicken the soup into a rich, velvety consistency.
Spices (Paprika, Thyme, Salt, Pepper): A warm blend that enhances the savory chicken and earthy potatoes.
Green Onions: The perfect fresh, bright finish to cut through the richness.

Note: The exact measurements for all ingredients can be found in the recipe card right under this article!

How to Make the Recipe

Step 1: Sauté the Aromatics

Heat your olive oil in a large pot over medium heat. Toss in those finely chopped onions and sauté for about 3–4 minutes until they are soft, translucent, and smelling amazing. Stir in the minced garlic and let it cook for just 30 seconds—just until it’s fragrant.

Step 2: Create the Roux

Sprinkle your flour over the onions and stir well. This creates a light roux, which is the secret trick to making sure your soup isn’t watery, but perfectly thick and luscious.

Step 3: Simmer the Potatoes

Slowly pour in the chicken broth, stirring constantly to make sure there are no lumps. Add in your cubed potatoes along with the salt, pepper, paprika, and dried thyme. Bring it to a gentle boil, then turn the heat down and let it simmer for 15–20 minutes until those potatoes are fork-tender.

Step 4: Make it Creamy

Stir in your diced cooked chicken. Now, for the best part: pour in the milk and heavy cream. You’ll see the soup transform into a rich, creamy dream right before your eyes!

Step 5: The Loaded Finish

Add that shredded cheddar cheese and the crumbled turkey bacon. Stir gently until the cheese is completely melted and everything is well combined. Let it simmer for another 5 minutes to let the flavors marry.

Step 6: Garnish and Serve

Remove from the heat and ladle the soup into bowls. Top with fresh green onions and maybe a little extra cheese because, let’s be honest, you deserve it!

Pro Tips for Making the Recipe

Don’t Overcook the Potatoes: You want them tender enough to melt in your mouth, but not so soft that they turn into mashed potatoes in the broth.
Use Freshly Grated Cheese: Pre-shredded cheese is coated in potato starch to keep it from sticking, which can make soups grainy. Grating your own cheddar ensures a perfectly smooth melt!
Whisk Slowly: When adding the broth to the flour and onion mixture, go slow and whisk or stir constantly to ensure a silky-smooth base.

How to Serve

This soup is a meal all on its own, but it’s even better with a few friends! I love serving this with a big hunk of crusty sourdough bread for dipping—it’s perfect for soaking up every last drop of the creamy broth. If you want a little more crunch, a simple side salad with a tangy vinaigrette provides a nice contrast to the richness of the soup.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors actually get even better the next day!

Freezing

Because this soup contains a lot of dairy (milk and cream) and potatoes, it may change texture slightly when frozen. If you do freeze it, keep it in a freezer-safe container for up to 2 months.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. If the soup has thickened too much in the fridge, just splash in a little extra milk or broth to loosen it back up.

FAQs

1. Can I use chicken thighs instead of breast? Absolutely! Chicken thighs are actually even juicier and would work beautifully in this recipe. Just make sure they are cooked and diced before adding them to the pot.

2. What are the best potatoes to use for this soup? I recommend Russet potatoes for a softer, fluffier texture that helps thicken the soup, or Yukon Golds if you want the potato chunks to hold their shape a bit better. Both are delicious!

3. Can I make this soup in a slow cooker? Yes! You can add the broth, potatoes, and spices to a slow cooker and cook on low for 6–8 hours. Stir in the cream, cheese, cooked chicken, and bacon during the last 30 minutes of cooking.

4. How can I make this soup even thicker? If you like an ultra-thick soup, you can take a potato masher and gently smash a few of the potato cubes directly in the pot. This releases their starch and thickens the base naturally!