Chicken Salad Chick Potato Soup Recipe

Ah, the cozy comfort of a bowl of soup on a crisp day. There’s something about a rich, creamy soup that warms you from the inside out. And when it comes to comforting soups, Chicken Salad Chick’s Potato Soup is a standout. If you’ve ever visited a Chicken Salad Chick location, you know their potato soup is nothing short of a dream. It’s thick, creamy, and just bursting with flavor. But the best part? You don’t have to go to the restaurant to enjoy it! This homemade version captures all the deliciousness of the original, and it’s surprisingly simple to make.

So, let’s dive into how you can recreate this hearty, soul-satisfying soup right in your own kitchen. Whether you’re looking for something to serve for dinner, take to a gathering, or just want to indulge yourself, this potato soup recipe is sure to impress.

Chicken Salad Chick Potato Soup Recipe

This recipe gives you that perfect balance of creamy, savory, and just enough seasoning to make each bite delightful. With its comforting texture and flavor, you can easily imagine yourself curled up with a bowl of this by the fire or serving it at your next family gathering.

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients Needed

The beauty of this recipe is that it uses ingredients that are easy to find and familiar to most of us. Here’s what you’ll need:

• Russet potatoes (about 4 large ones): These are the perfect choice because they break down well while cooking, giving you that thick, creamy texture. You can also opt for Yukon Gold potatoes if you prefer a slightly different flavor and texture.
• Butter (4 tbsp): The base of any good creamy soup. It adds richness and depth of flavor.
• Yellow onion (1 medium, chopped): Adds a savory, slightly sweet taste that really enhances the other ingredients.
• Garlic (2 cloves, minced): A must for any soup. It adds a bit of zing and fragrance.
• Chicken broth (4 cups): For that savory foundation. You can use low-sodium broth if you’re watching your salt intake, or even vegetable broth for a vegetarian version.
• Heavy cream (1 cup): This gives the soup its velvety smooth texture. Half-and-half can be substituted, but heavy cream makes it extra luxurious.
• Milk (1 cup): A balance of richness without being too thick, providing a perfect texture for the soup.
• Shredded cheddar cheese (1 ½ cups): The cheese gives the soup its signature cheesy, savory flavor. Feel free to use a sharp cheddar for more depth.
• Bacon bits (½ cup): For that crispy, salty crunch that elevates every bite. You can also use crumbled bacon if you prefer.
• Chives or green onions (for garnish): Adds a fresh, mild onion flavor and a pop of color.
• Salt and pepper (to taste): These are essential to bringing all the flavors together.
• Flour (2 tbsp): This will help thicken the soup and give it a creamy consistency without the need for a roux.

Cooking Instructions

Now that you’ve gathered your ingredients, let’s get to cooking! Here’s a step-by-step guide on how to make Chicken Salad Chick’s delicious potato soup:

1. Prep the potatoes: Start by peeling the potatoes, cutting them into 1-inch cubes, and setting them aside. The smaller the cubes, the quicker they’ll cook down and break apart for that creamy texture.
2. Sauté the onion and garlic: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Cook the potatoes: Add the cubed potatoes to the pot and stir them with the onions and garlic. Pour in the chicken broth, ensuring the potatoes are covered. Bring the mixture to a boil, then reduce the heat and let it simmer. Cook for 20-25 minutes or until the potatoes are fork-tender. The potatoes should break apart easily when pressed with a spoon or fork.
4. Mash the potatoes: Using a potato masher, mash the potatoes to your desired consistency. You can leave it a bit chunky or mash it until smooth, depending on how creamy you like your soup.
5. Make it creamy: Stir in the heavy cream, milk, and flour. The flour will help thicken the soup. Keep stirring to avoid any lumps from forming. Let the soup simmer for an additional 10 minutes, stirring occasionally.
6. Add cheese and bacon: Stir in the shredded cheddar cheese and cooked bacon bits. Continue stirring until the cheese is melted and the soup is smooth. Taste and season with salt and pepper as needed.
7. Garnish and serve: Ladle the soup into bowls and garnish with chopped chives or green onions. You can also top with more shredded cheese or a sprinkle of bacon bits for extra flavor.

Ingredient Insights

Let’s break down a few of the key ingredients and why they’re essential to this recipe:

• Russet potatoes: These are starchy potatoes that break down during cooking, which is exactly what you want for a creamy soup. They help thicken the broth and create that signature creamy texture that makes this soup so satisfying.
• Heavy cream: While you could use milk or half-and-half, the richness of heavy cream is what gives this soup its luxurious, velvety texture. It’s what separates this from a thinner, broth-based soup and turns it into a hearty, indulgent meal.
• Cheddar cheese: The sharpness of cheddar cheese adds depth and umami to the soup. It melts smoothly into the broth, contributing both flavor and that cheesy stringiness that everyone loves in a creamy soup.
• Bacon bits: The crispy bacon bits not only add flavor but also texture. The saltiness and crunch of the bacon create a delightful contrast to the creamy potatoes and cheese. You can never go wrong with bacon in a soup like this.

Expert Tips

To take this recipe to the next level, here are a few tips from the pros:

• Make ahead: This soup tastes even better the next day! The flavors have more time to meld, so consider making it ahead and letting it sit in the fridge overnight. Just be sure to reheat it gently over low heat, adding a bit more milk or cream if it thickens too much.
• Avoid over-mashing: If you want a chunky texture, be careful not to over-mash the potatoes. You want some pieces left intact to create that perfect balance between smooth and chunky.
• Use homemade broth: If you have the time, homemade chicken broth will elevate the soup to another level. It adds richness and a deeper flavor than store-bought options.
• Add extra flavor with spices: A pinch of smoked paprika or thyme can bring a little extra depth and warmth to the soup. Experiment with seasonings to match your personal taste.

Recipe Variations

While this version of the Chicken Salad Chick potato soup is fantastic, there are plenty of ways to make it your own:

• Add vegetables: Toss in some carrots, celery, or even corn to change up the texture and flavor profile. You could also add in some spinach or kale for a green, nutrient-packed boost.
• Swap the bacon: For a vegetarian version, skip the bacon or use a plant-based bacon alternative. If you want a smoky flavor without the bacon, a dash of smoked paprika or liquid smoke will do the trick.
• Spicy potato soup: Want to kick things up a notch? Add some diced jalapeños or a dash of cayenne pepper for a spicy twist.
• Chicken or turkey: If you have leftover cooked chicken or turkey, this is a great way to repurpose it. Simply shred the meat and add it to the soup for some extra protein and flavor.

Final Words

There’s nothing like a hearty bowl of soup that hits all the right spots-creamy, cheesy, savory, and filling. Chicken Salad Chick’s potato soup is an absolute favorite for a reason. It’s easy to make, packed with flavor, and perfect for almost any occasion. Whether you’re in need of a warm meal on a chilly evening, preparing a comforting dish for a gathering, or just indulging in something decadent, this recipe delivers every time.

The best part? You can customize it to your preferences, whether you want to add some heat, extra vegetables, or a twist on the toppings. It’s a foolproof way to bring restaurant-quality comfort food right into your own kitchen.