Craving the rich, creamy potato soup from Chicken Salad Chick? You’re not alone. This comforting bowl is loaded with flavor and perfect for cozy nights. Our homemade version brings the same warmth and satisfaction—without the restaurant trip. It’s simple, hearty, and incredibly easy to make. Ready to recreate your favorite? Let’s get started.
Introduction: Why This Copycat Chicken Salad Chick Potato Soup Recipe
Chicken Salad Chick is best known for its signature chicken salads, but their potato soup is a hidden gem that keeps fans coming back. Creamy, hearty, and full of flavor, it strikes the perfect balance between comfort and simplicity.
This copycat recipe captures everything people love about the original:
- Silky-smooth texture from well-cooked potatoes and creamy base
- Savory depth from a blend of simple ingredients and seasonings
- Customizable toppings like bacon, cheese, and chives to make it your own
Unlike many restaurant-style soups, this one is easy to make at home with minimal prep and budget-friendly ingredients. It doesn’t rely on complicated steps or hard-to-find items, which means anyone can master it—even beginners.
Whether you’re serving it for dinner, meal prepping for the week, or just craving a bowl of warmth, this recipe delivers that same cozy experience—right from your kitchen.
Ingredients You’ll Need
To recreate the creamy, comforting flavor of Chicken Salad Chick’s potato soup, you’ll need a handful of simple, pantry-friendly ingredients. Most of these are kitchen staples, making this recipe both affordable and convenient.
Main Ingredients
- Russet potatoes (4–5 medium): These starchy potatoes break down nicely, giving the soup its thick, creamy texture. Peel and dice them evenly for even cooking.
- Butter (4 tablespoons): Adds richness and flavor to the base of the soup.
- Yellow onion (1 medium, finely chopped): Brings subtle sweetness and depth.
- Garlic (2–3 cloves, minced): Adds a gentle kick and aromatic base.
- Chicken broth (4 cups): Provides savory flavor and thins the soup to the right consistency.
- Heavy cream (1 cup): Gives the soup a velvety finish. You can substitute with half-and-half for a lighter option.
- Milk (1 cup): Helps balance out the richness of the cream without sacrificing smoothness.
- All-purpose flour (3 tablespoons): Used to create a roux, which thickens the soup naturally.
- Salt and black pepper (to taste): Essential for bringing out the flavor of the ingredients.
Optional Add-ins (for a loaded version)
- Shredded cheddar cheese (1 cup): Stirred in or used as a topping for extra richness.
- Cooked bacon bits (½ cup): Adds smoky, savory crunch.
- Green onions or chives (2 tablespoons, chopped): A fresh garnish that complements the creamy base.
- Sour cream (2 tablespoons): Optional, but adds tang and creaminess when served.
Substitutions & Notes
- Vegetarian option: Use vegetable broth instead of chicken broth.
- Dairy-free version: Substitute with plant-based milk and butter alternatives, though texture may vary.
- Lighter version: Use reduced-fat milk and half-and-half instead of heavy cream.
Recommended Equipment
Making a smooth, creamy potato soup like the one from Chicken Salad Chick doesn’t require fancy tools, but using the right equipment can make the process quicker, easier, and more consistent. Here’s what you’ll need:
Large Soup Pot or Dutch Oven
A heavy-bottomed soup pot or Dutch oven distributes heat evenly, helping prevent scorching or uneven cooking. You’ll use this for sautéing the vegetables, simmering the soup, and blending (if using an immersion blender).
- Tip: Choose a pot with a lid to help speed up cooking and reduce splatter.
Cutting Board and Chef’s Knife
You’ll need a sturdy cutting board and a sharp chef’s knife to dice the potatoes, onions, and mince the garlic. Consistent cutting ensures even cooking.
Measuring Cups and Spoons
Accurate measurements are key for the roux and liquid ratios. Have a full set of measuring cups and spoons handy for dry and liquid ingredients.
Wooden Spoon or Silicone Spatula
Use a wooden spoon or heatproof spatula for stirring while cooking. These tools are gentle on your cookware and ideal for stirring roux and soup.
Whisk
A whisk is helpful when combining flour and butter to make a smooth roux and for incorporating milk and cream without lumps.
Potato Masher or Immersion Blender (Optional)
For a chunky texture, use a potato masher to partially mash some of the potatoes once they’re soft. For a silky-smooth soup, an immersion blender lets you blend the soup directly in the pot without extra dishes.
- Alternative: You can use a standard blender, but make sure to cool the soup slightly and blend in batches to avoid splatter.
Ladle
A ladle makes serving hot soup easier and less messy, especially when dishing out into bowls or containers.
Step-by-Step Instructions
This recipe is straightforward, even for beginners. Follow these simple steps to create a rich and creamy bowl of potato soup just like Chicken Salad Chick’s.
Step 1: Prep the Ingredients
- Peel and dice the potatoes into ½-inch cubes.
- Chop the onion finely.
- Mince the garlic.
Measure out all other ingredients so they’re ready to go.
Step 2: Sauté the Aromatics
In a large soup pot or Dutch oven, melt 4 tablespoons of butter over medium heat. Add the chopped onion and cook for 3–4 minutes, until softened and translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Step 3: Make the Roux
Sprinkle 3 tablespoons of flour into the pot and stir constantly. Cook the flour for about 1 minute to eliminate the raw taste. It should form a smooth, slightly thick paste. Slowly pour in 1 cup of chicken broth, whisking constantly to prevent lumps. Once smooth, gradually add the remaining 3 cups of chicken broth.
Step 4: Add the Potatoes and Simmer
Stir in the diced potatoes and season with salt and pepper to taste. Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are fork-tender.
Step 5: Blend or Mash (Optional)
For a chunky soup, mash some of the potatoes with a potato masher right in the pot. For a smoother texture, use an immersion blender to partially or fully blend the soup. Leave some chunks if you like a mix of creamy and textured bites.
Step 6: Add Cream and Milk
Stir in 1 cup of heavy cream and 1 cup of milk. Heat gently for 3–5 minutes until warmed through. Do not boil after adding dairy—this can cause curdling.
Step 7: Adjust Seasoning
Taste and add more salt, pepper, or a pinch of garlic powder or onion powder if desired. For extra richness, stir in ½ cup of shredded cheddar cheese until melted.
Step 8: Serve Hot
Ladle into bowls and add your favorite toppings like:
- Crumbled bacon
- More cheddar cheese
- Chopped green onions or chives
- A dollop of sour cream
Pro Tip: If you plan to freeze or store the soup, hold off on adding cream and toppings until reheating for best texture.
Chef’s Tips & Common Mistakes to Avoid
Creating a creamy, flavorful potato soup isn’t difficult—but a few smart tips and avoiding common pitfalls can make all the difference. Whether you’re a beginner or a seasoned home cook, these insights will help you perfect your copycat Chicken Salad Chick potato soup.
Chef’s Tips for Perfect Potato Soup
Use Russet Potatoes for Creaminess
Russet potatoes break down during cooking, giving the soup its smooth, thick body. You can mix in a few red or Yukon golds for some texture, but russets are key for that silky finish.
Don’t Rush the Simmering
Allow the potatoes to fully cook and soften before blending or mashing. Undercooked potatoes will result in a grainy texture.
Layer the Flavors Early
Sautéing onions and garlic at the start builds a strong flavor base. If desired, you can also sauté diced celery or carrots along with the onion for added depth.
Blend Wisely
For a rustic texture, mash just half the potatoes with a potato masher. For a smoother soup, use an immersion blender. Always blend off the heat and carefully—especially if using a countertop blender.
Add Dairy Last
Always stir in cream and milk after removing the soup from a boil. Heating dairy over high heat can cause curdling and ruin the texture.
Taste as You Go
Adjust seasoning gradually. Potatoes absorb salt, so you may need more than you think—especially after adding the broth and cream.
Load It Up!
If you like a heartier soup, add shredded cheese, bacon, or even chopped cooked chicken toward the end. It transforms the dish into a full meal.
Common Mistakes to Avoid
Boiling the Soup After Adding Cream
Once dairy is in the pot, keep the heat low. High heat can split the cream and create a gritty or greasy texture.
Skipping the Roux Step
The flour-butter roux is essential for thickening the soup without needing cornstarch or heavy fillers. Don’t skip or rush it—it only takes a minute but adds body and richness.
Not Blending Enough (or Too Much)
Over-blending can make soup gluey, while under-blending may leave it watery. Blend or mash until you reach your preferred consistency—smooth, but with a little texture is ideal.
Using Low-Quality Broth
Since broth forms the base of the soup, poor-quality or overly salty broth will affect the final taste. Use low-sodium, good-quality chicken broth so you can control the seasoning.
Skipping Toppings
The toppings bring contrast in flavor and texture. A sprinkle of cheese or crisp bacon takes the soup from basic to irresistible.
Recipe Variations
One of the best things about this Chicken Salad Chick–inspired potato soup is how versatile it is. Whether you’re looking to lighten it up, make it heartier, or customize it to suit dietary needs, there’s a variation for you. Here are some creative ways to tweak the base recipe without losing its comforting essence.
Loaded Potato Soup
Transform the basic version into a loaded potato soup—just like a fully dressed baked potato in a bowl.
- Add-ins: Stir in shredded cheddar cheese, cooked crumbled bacon, and a dollop of sour cream.
- Toppings: Finish with more cheese, bacon, green onions, and a sprinkle of black pepper.
- Extra richness: A splash of ranch dressing or cream cheese adds a tangy twist.
Chicken Potato Soup
Want to make it a full meal? Add protein!
Add cooked shredded or cubed chicken toward the end of cooking. Use leftover rotisserie chicken or slow-cooked chicken breast for ease. A sprinkle of poultry seasoning or thyme pairs well.
Veggie-Loaded Potato Soup
Great for vegetarians or those wanting more fiber. Add chopped vegetables like broccoli, carrots, celery, or corn. Sauté the veggies with onions at the start or simmer them with the potatoes. Use vegetable broth instead of chicken broth for a fully meat-free option.
Lighter Version
Cut calories while keeping the flavor. Swap heavy cream for evaporated milk, low-fat milk, or even unsweetened oat or almond milk. Use olive oil instead of butter for sautéing. Skip cheese and bacon, and season more with herbs for added depth.
Dairy-Free or Vegan Option
Craving that creamy feel without the dairy?
Replace milk and cream with coconut milk, oat milk, or a cashew cream blend. Use vegan butter or oil for the roux. Choose plant-based cheese or nutritional yeast for a cheesy note.
Spicy Kick
If you like heat, you can easily spice things up. Add red pepper flakes, diced jalapeños, or cayenne pepper. Stir in a spoon of chipotle in adobo for a smoky heat.
Herb-Forward Version
Add fresh or dried herbs to give the soup a garden-fresh flavor:
Try thyme, rosemary, parsley, or dill. Add during the simmer for maximum infusion, or sprinkle fresh herbs on top before serving.
Serving Suggestions
The beauty of this Chicken Salad Chick–style potato soup is that it’s comforting, filling, and incredibly versatile. Whether you’re enjoying it as a cozy main dish or as part of a larger meal, how you serve it can elevate the entire experience. Here are some great ways to present and enjoy your homemade potato soup:
Serve Hot and Fresh
Ladle the soup into warm bowls immediately after cooking for the best texture and temperature. If the soup has been refrigerated, reheat gently on the stovetop over medium-low heat. Stir often and avoid boiling, especially if it contains dairy.
Add Toppings
Toppings add color, flavor, and texture. Here are some classic and creative additions:
- Shredded cheddar cheese: melts over the top for gooey richness.
- Crispy bacon bits: for crunch and smoky flavor.
- Sour cream: adds tangy contrast to the creaminess.
- Chopped green onions or chives: a pop of color and freshness.
- Cracked black pepper or paprika: enhances the visual appeal and flavor.
Tip: Serve toppings in small bowls so everyone can customize their own soup.
Pair with Bread or Crackers
Soup and bread are a timeless combo. Try:
- Crusty French bread
- Garlic toast or buttered rolls
- Cheese biscuits or cornbread
- Saltine or oyster crackers for a classic touch
Add a Light Side Salad
Balance the richness of the soup with something fresh:
- A crisp green salad with vinaigrette
- Coleslaw for crunch and contrast
- Tomato cucumber salad with lemon dressing
Serve with Protein (Optional)
If you’re serving the soup as a side, pair it with:
- Grilled or baked chicken
- Ham sandwiches
- Chicken salad sandwiches, especially the Classic Carol if you want to stay on-brand!
Soup Bar for Gatherings
Hosting a group? Create a potato soup bar:
- Set out the soup in a slow cooker or large pot
- Arrange toppings buffet-style
- Offer breads, salads, and drinks nearby
This is great for casual dinners, game nights, or winter gatherings.
Best Pairings & What to Serve with It
While this Chicken Salad Chick–style potato soup is hearty enough to stand alone, pairing it with the right side dishes, salads, or sandwiches can turn a cozy bowl into a full, satisfying meal. Here’s what complements its creamy, savory flavor best:
Sandwiches
The creaminess of the soup balances perfectly with a crisp or savory sandwich:
- Chicken Salad Sandwich: Stay true to the theme with a scoop of Classic Carol on a croissant or sandwich roll.
- Turkey Club: Crisp bacon, fresh lettuce, and turkey pair beautifully with warm soup.
- Grilled Cheese: A golden, buttery grilled cheese (classic or with extras like tomato or ham) is the ultimate comfort pairing.
- Ham & Swiss Melt: The saltiness of ham cuts through the richness of the soup.
Tip: Choose smaller sandwich portions if you’re serving the soup as the main course.
Fresh Salads
Balance the soup’s warmth with a cool, crunchy salad:
- Garden Salad: Mixed greens with cucumber, cherry tomatoes, red onion, and a light vinaigrette.
- Caesar Salad: The crisp romaine and tangy dressing contrast well with the creamy soup.
- Broccoli or Kale Slaw: A crunchy, slightly sweet slaw works well as a side.
Breads & Biscuits
Bread is the classic companion to soup. Try:
- Cheddar Biscuits: Fluffy, cheesy, and buttery—great for dipping.
- Cornbread: A sweet-salty contrast to the soup.
- Garlic Breadsticks: Adds a savory edge.
- Soft Dinner Rolls: Serve warm with butter or honey.
Protein Sides
Round out the meal with simple proteins:
- Grilled Chicken Strips
- Baked Ham
- Roasted Turkey Slices
- Boiled or Deviled Eggs (especially if serving for brunch or lunch)
Cheese & Charcuterie (For Appetizer Style Meals)
Make your meal feel elevated by serving:
- Sharp cheddar, Swiss, or gouda
- Cured meats like prosciutto or salami
- Olives, nuts, and crackers
This works especially well for entertaining or small gatherings.
Drinks That Work Well
- Iced tea or lemonade Refreshing and light
- Sparkling water with lemon Helps cleanse the palate
- Chardonnay or light red wine If you’re serving for dinner
- Apple cider Perfect for fall and adds a cozy feel
Storage, Reheating & Make-Ahead Tips
Whether you’re prepping this Chicken Salad Chick–style potato soup in advance or saving leftovers, proper storage and reheating will help maintain its creamy texture and fresh flavor. Here’s how to handle it like a pro:
Storing Leftovers
Refrigerator:
Let the soup cool to room temperature first.nStore in an airtight container for up to 4 days. Label with the date if you’re prepping meals ahead.
Freezer (with caution):
Potato soups don’t freeze well if they contain dairy (milk or cream can separate). If you plan to freeze, hold off on adding the cream and milk. Freeze the base soup in freezer-safe containers or heavy-duty zip bags for up to 2 months. Add the dairy only when reheating, once thawed.
- Tip: Freeze in individual portions for easier meal planning.
Reheating Instructions
On the Stove:
Pour soup into a saucepan. Heat over medium-low, stirring frequently. If it’s too thick, add a splash of milk or broth to loosen it up. Avoid bringing it to a boil—this can cause the dairy to split or the texture to become grainy.
In the Microwave:
Place soup in a microwave-safe bowl. Cover loosely with a lid or paper towel. Heat in 30–45 second intervals, stirring in between, until fully warmed. Add milk or broth if it thickens too much.
- Pro Tip: Add fresh toppings (like cheese or bacon) after reheating to avoid sogginess.
Make-Ahead Tips
You can prepare the base of the soup (without dairy) 1–2 days ahead and store in the fridge. When ready to serve, reheat and stir in milk and cream just before serving for the freshest taste. Chop your veggies in advance and store in separate containers to save time on busy weeknights. Planning to serve this for guests? Keep it warm in a slow cooker on the “Keep Warm” setting after adding the cream.
What to Avoid
- Boiling after adding dairy: Causes curdling and separation.
- Reheating too many times: Try not to reheat the same batch more than once—portion out what you need.
- Freezing with toppings: Always store toppings separately to preserve texture.
Nutritional Information & Dietary Notes
Understanding the nutritional profile of this Chicken Salad Chick–style potato soup can help you make informed choices, especially if you’re tracking calories, managing dietary restrictions, or preparing meals for the whole family. Below is a general breakdown, along with tips for making it lighter or diet-friendly.
Estimated Nutrition Per Serving (1 ½ cups)
Note: Values may vary based on exact ingredients and portion size.
- Calories: ~320–400 kcal
- Total Fat: 18–25g
- Saturated Fat: 10–13g
- Carbohydrates: 35–40g
- Fiber: 3–4g
- Sugars: 4–6g
- Protein: 6–9g
- Cholesterol: 40–60mg
- Sodium: 800–1000mg
Key Nutritional Highlights
- Potatoes: Great source of complex carbohydrates, fiber, vitamin C, and potassium.
- Cream and Butter: Contribute to the creamy texture and richness but also increase saturated fat and calorie content.
- Onions and Garlic: Low-calorie flavor enhancers with antioxidant properties.
- Chicken Broth: Adds protein and depth, but can be high in sodium—opt for low-sodium versions when possible.
Healthier Ingredient Swaps
If you’re looking to reduce calories, fat, or sodium, here are some smart substitutions:
- Heavy Cream: Use evaporated milk, half-and-half, or low-fat milk for a lighter option.
- Butter: Try olive oil or avocado oil.
- Cheese & Bacon Toppings: Use sparingly or opt for reduced-fat versions.
- Chicken Broth: Choose low-sodium or homemade broth to control salt levels.
- Thickening with Flour: You can replace with pureed cauliflower or white beans for added fiber and fewer carbs.
Dietary Considerations
- Vegetarian: Easily adapted—just swap chicken broth for vegetable broth and skip meat toppings.
- Gluten-Free: Replace all-purpose flour with a gluten-free alternative like rice flour or cornstarch.
- Dairy-Free: Use plant-based butter and milk (like oat milk, coconut cream, or almond milk) for a fully dairy-free version.
- Low-Carb/Keto: This soup is not naturally low in carbs due to the potatoes, but you can make a keto-friendly version by substituting cauliflower for potatoes.
Tip: Always double-check labels if you’re cooking for someone with dietary allergies or restrictions.
Conclusion
This Chicken Salad Chick–inspired potato soup brings together everything you love in a comfort dish—rich, creamy texture, hearty potatoes, and customizable flavor. Whether you’re making it as a cozy weeknight meal, prepping ahead for guests, or adapting it to fit your dietary needs, this recipe is simple, satisfying, and endlessly versatile. With the right tips, toppings, and pairings, you’ll have a homemade soup that rivals any restaurant favorite. Give it a try, and don’t be surprised if it becomes a go-to in your kitchen!
FAQS
Chicken Salad Chick Potato Soup Recipe
Ingredients
Equipment
Method
- In your slow cooker, add the diced bacon, chicken broth, potatoes, and onion.
- Place lid on top and cook low for 6-7 hours or high for about 4 hours.
- Once the potatoes are tender and done, cook the bacon grease (or butter) in a small saucepan over medium heat.
- Whisk in the flour and continue stirring for about 1 minute.
- Slowly pour in the evaporated milk and continue to simmer for about 3-4 minutes, or until mixture gets really thick.
- Pour milk mixture immediately into slow cooker and stir to combine.
- Add in the cheese, sour cream, salt, and pepper stirring once more until all is well combined.
- Serve with toppings of choice!