Healthy Crockpot Potato Soup with Chicken
Healthy Crockpot Potato Soup with Chicken: A thick, creamy, and seemingly sinful potato soup with chunks of chicken and tons of vegetables.
Potato Soup with Chicken Recipe
Don’t you love meals that feel and taste super naughty, but aren’t? Today we’re sharing a Crockpot Potato Soup with Chicken that is so comforting, healthy, and so tasty too.
Potato soup has always been one of my favorite soups. It’s a hearty, low-cost, family-friendly dish my mother turned into an art form over the years. Making it always reminds me of her.
We ate potato soup often during my childhood. It always made the house smell deliciously welcoming.
I’ve remade my mom’s potato soup many times over the years. It never ceases to amaze me how simple it is. It’s also easy to adjust for personal taste and for health.
Crockpot Potato Soup Recipe
Today I’m sharing my Healthy Crockpot Potato Soup with Chicken, a variation of my mom’s soup.
Yes, chicken and potato soup is a carb-based dish. Yet it can still be made as a low-fat dinner, loaded with vitamins and minerals!
This healthy slow cooker soup recipe is dairy-free, gluten-free, low fat (especially if you use turkey bacon), and packed with protein and veggies!
You can make this Crockpot Potato Soup either in a crockpot as directed, or on the stovetop if you are short on time. Either way, you end up with a lovely rustic, yet silky, texture and a spectacular savory flavor.
What Ingredients You Will Need
To make this healthy potato soup recipe get these ingredients or their substitutes!
- Bacon – To make this a little healthier use turkey bacon or low-sodium bacon.
- Onion – Delicious onion helps flavor the whole soup.
- Garlic – A fragrant and humble ingredient that helps the base flavor of the soup.
- Russet Potatoes – You can use other potatoes for this recipe but russet has the perfect amount of starchiness to thicken it up.
- Chicken Breast – Don’t add this if you want to make this soup vegetarian. If you want a faster version, add rotisserie chicken at the end instead.
- Carrots – These are full of beta carotene, an antioxidant our body transforms into vitamin A.
- Celery – This is full of fiber which aids in digestion.
- Chicken Broth – To make this healthier use low-sodium chicken broth or vegetable broth.
- Dried Thyme – A gentle flavor that blends perfectly into the soup.
- Chopped Parsley – For color and flavor.
- Salt and Pepper – For the best possible taste!
How to Make Potato Soup
Instructions…
- Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6-quart slow cooker.
- Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, salt, and black pepper.
- Place the lid on the slow cooker. Turn on low and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it’s cooked through, you can remove the chicken and refrigerate it until the potatoes are tender and breaking apart. If you happen to have a slow cooker, you do not want to overcook the chicken.)
- Remove the chicken breast from the crockpot. Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.)
- Shred or chop the chicken and add it back to the slow cooker along with fresh parsley. Stir well. Serve warm topped with low-fat cheese if desired!
Crockpot or Stovetop
This is a simple long slow cooker recipe.
It takes a lot of time for the potatoes to break down and thicken the broth in a crockpot. That means you really can leave this chicken potato soup in the crockpot bubbling all day, even up to 12 hours. Then come home to a wafting bacon and herb aroma that will make you smile!
On the flip side, the stovetop version takes less than an hour.
That makes our Crockpot Healthy Potato Soup with Chicken versatile enough for any night of the week.
Stovetop Directions
This recipe is great on the stovetop as well!
- Brown the bacon, onions, and garlic as directed above in a large sauce pot.
- Add the chicken breast, sliced potatoes, carrots, celery, chicken broth, thyme, salt, and black pepper to the pot. However, increase the broth to 12 cups, and lower the salt to 1 teaspoon. Simmer on medium until the chicken has cooked through, about 20 minutes.
- Remove the chicken and set it aside. Continue simmering, stirring occasionally, until the potatoes are extremely soft and thicken the broth, 30-40 minutes total.
- Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.)
- Shred or chop the chicken and add it back to the pot along with fresh parsley. Stir well.
- Serve warm in a bowl topped with low-fat cheese if desired!
Check the Recipe Card to Learn How to Make Healthy Crock Pot Potato Soup with Chicken!
Frequently Asked Questions
Can I Freeze This Potato Soup Recipe?
Yes! This potato soup freezes really well! The only thing to keep in mind is to thaw very slowly so the potatoes don’t turn to mush. You can do this by thawing in your refrigerator the reheating the next day.
Freeze for up to three months!
How long Will Leftovers Last in the Fridge?
You can store this recipe in an airtight container in the refrigerator for 3 to 5 days!
Can I Use Other Potatoes?
Of course, you can use other types of potatoes, though the more starchy potatoes will help with the creamy texture. Those would be Russet, Idaho, and Yukon Gold potatoes. The starch in the potato helps give us the desired consistency of this creamy potato soup.
Want To Intensify The Flavor?
This soup recipe is meant to be a lean soup with a light balanced flavor. You can kick up the zest by adding 4 teaspoons chicken bouillon (as well as the chicken broth) 1 tablespoon dried Italian seasoning, and 1 teaspoon crushed red pepper. (Reduce the salt by half.)
Side Dishes
Try serving this soup with our Apple Chop Salad and Zucchini Parmesan Bread!
I think mom would approve of my adjusted Healthy Crockpot Potato Soup with Chicken. And I think you will too!
Other Great Comfort Food Recipes
- Loaded Baked Potato Soup
- Fried Goat Cheese Green Salad
- Healthy Chicken White Bean Soup
- Tuna Chickpea Kofta with Harissa Greek Yogurt Dip
- The Best Queso with Sharp Cheddar Cheese
- Smoked Cheese Dip (Spread) with Sour Cream
Check the printable recipe card below for the nutrition information including carbohydrates, protein, cholesterol, fiber, and vitamin c percentages as well as prep time and total time for this recipe.
Healthy Crockpot Potato Soup with Chicken
Ingredients
- 4 slices bacon chopped (could be low fat turkey bacon)
- 1 large onion, peeled and chopped
- 3 cloves garlic, minced
- 3 pounds russet potatoes, peeled and sliced thin
- 1 1/2 pounds boneless skinless chicken breast
- 2 cups sliced carrots
- 2 cup sliced celery
- 8 cups chicken broth
- 2 teaspoons dried thyme
- 1/3 cup fresh chopped parsley
- salt and pepper
Instructions
- Place a skillet over medium heat. Add the bacon and cook until brown, then add in the onions and garlic. Saute for 3-4 minutes to soften. (If using turkey bacon, cook in a nonstick skillet.) Pour the onions mixture into the crock of a large 6-quart slow cooker.
- Place the chicken breast on top of the onions. Add the sliced potatoes, carrots, celery, chicken broth, thyme, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper.
- Place the lid on the slow cooker. Turn on low and cook for 8-12 hours, stirring occasionally, until the potatoes are extremely soft. (Check the chicken at 7 hours. If it's cooked through, you can remove the chicken and refrigerate it until the potatoes are tender and breaking apart. If you happen to have a slow cooker, you do not want to overcook the chicken.)
- Remove the chicken breast from the crock. Stir the potato soup vigorously to break up the potatoes and thicken the broth. (You can make it extra creamy by partially pureeing the soup with an immersion blender. Or place 1 1/2 cups of the soup in a regular blender, puree, then stir back into the soup.)
- Shred or chop the chicken and add it back to the slow cooker along with fresh parsley. Stir well. Serve warm topped with low-fat cheese if desired!
Video
Notes
Nutrition
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Needs less chicken broth. Way too liquidy
I did 5 hrs on low and then 2 hrs on high and it was great! I kept it on low for the rest of the night after to see if it would thicken slowly. I think to get that creamy texture I will have to use a blender and blend 1-2 cups. The left overs the next day was night and thick! Almost like a chicken noodle soup but without noodles since all the carbs from the taters. Loved it!!
This was very easy to put together, and made a delicious and substantial meal., When I opened the door from being out for the afternoon the wonderful aroma of it cooking was a surprise…even my husband liked it and he isn’t a soup kind of guy.
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Yummy
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Looks good and easy. Can’t wait to try it out.
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Hi Sommer,
Your recipe became my go-to recipe if wanted to offer a complete meal in one cooking. I tried to play around with it and used ground chicken balls instead of chicken breast, and it still tasted amazing! I love this recipe so much.
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Oh yum!! Soups + crockpots are a match made in heaven. Love that you added protein to this recipe!
We LOVED this soup! Not only was it super delicious, but it was also so easy to make! The flavor was spot on and the consistency was hearty and comforting. Definitely making again!
Delicious and super easy! I love soup but I get sick of my old staples. This is def in the rotation now!
Thank you.
I made this today for my mom who wasn’t feeling well. She loved it too. This is a superb recipe. I would definitely make again.
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Cooked stove top method. This ggma loves loves the simplicity yet the depth of flavors that is enjoyed in every bite of my new favorite soup! Never have I ever followed a recipe with out my own touch, this one didn’t need me to butt into it! Perfect, God bless you for lifting my palete back to keeping it simple! Don’t mess with this recipe, 55 years of cooking and I finally paid attention. Thank you.
This looked so delicious. I was so excited to try this after I loaded up my slow cooker and turned it on. I am not sure if it was the slow cooker I used, but after 12 hours the potatoes were still not soft enough to break apart when stirred. I used my emulsion blender, but it still didn’t have a nice consistency. The soup was also a bit bland.
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I am waiting with baited breath for the colder weather to hit TX so I can start making food like this again. This sounds delicious.
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Yeah make this recipe its supper cool in taste its full of lol
Its make my last diner full of LOL
Am love in this recipe
Thank you so much
Sounds great! I have 2 cups of chopped cooked chicken in the freezer. When should I put this in instead of using uncooked chicken and is 2 cups enough? TIA
Hi Maria,
If it’s already cooked just add it in at the end to warm. Maybe 30 minutes before serving if it is frozen.
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This is really agood piece of info
Thank you for sharing
I’m making this for dinner tonight. Is the timing correct? 8-12 hours?? Should that below on low? Thanks! I can’t wait to taste this!
Hi Brittany,
Yes, raw potatoes take a bit of time in the crockpot. You can dice them smaller to cook a little faster. :)
Looks absolutely delicious. Was running out of ideas on what to make next in my crockpot and this is it!
Cheers, Drew
I was looking at exactly this type of kitchen recipe and finally, I found here. I really appreciate your effort in writing such an amazing guide of healthy recipes.
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Thanks so much for sharing this recipe, Sommer! I absolutely love Crockpot soups, especially this time of year. I think I’ll make this for Super Bowl Sunday. I also can’t wait to try your Chicken Tortilla soup! :)
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Very tasty, great flavor. Will definitely make again. I used the suggested chicken bouillon and Italian seasoning. However, after nearly 10 hours in the crockpot the potatoes were not soft, so I transferred the soup to a pot and boiled it on the stove for about 45 more minutes. This worked well and the soup was delicious.
Tasted good and was very filling, BUT:
1. 3 lbs of potatoes?? I used a freaking 7 quart crockpot and I had to take out about two cups worth of potatoes or else it would have overflowed. I had to take out about a cup and a half of broth as well. Please note that I used Yukon gold instead of Russet and finely cubed them (1/2” wide) instead of sliced. I don’t have an immersion blender so I just went with the classic potato cube shape.
2. I was immediately wary of the cook time; 8-12 hours on high with boneless chicken breasts in there just felt like I was asking for something to go wrong. I decided to set a time for 6 hours and check in then. The chicken’s internal temp was 190° by five hours in and the potatoes were done. I’m glad I used my senses…
So yea, the overflowing ingredients really caught me off guard. When in doubt, check the chicken earlier than it says.
Yeah 3 pounds seems like way too many. I’ve looked at a lot of similar recipes today and they are like 3 large potatoes and 2 pounds of chicken. I will be cubbing as well since that’s how I typically do potatoes in soup. Really was just looking for a good base recipe to tweak to my liking based on what I have to use up in my fridge/cupboard lol.
Last December I made a very large slow cooker pot of this delicious potato chicken soup /stew for a Christmas gathering. Everyone loved it and went back for second and third servings. I loved how easy it was to make and how great it tastes. My husband asked me if I was going to make this again this year. So this week I am going to make a much smaller portion of this recipe for the two of us. Knowing there will be lots of great left overs that I can freeze.
Made this tonight in my Instant Pot and it was amazing! Got enthusiastic thumbs up from my son and husband! The best part of cooking this in the Instant Pot is browning the bacon on the saute function as the brown bits on the bottom of the pot lend so much flavour to the finished soup. I set my Instant Pot to cook on high pressure for 10 minutes and then I did a quick release. Highly recommend this soup in the Instant Pot!
Hi Amy! Did you follow the slow cooker instructions, except instead of cooking low 8-12 hours you did the high pressure for 10 minutes (with the potatoes, chicken, veggies, broth, etc.)? I’m newer to the Instant Pot but would love to try this method. TIA!
Not a fan of Thyme. Will fined adequate substitute.
Could this be made in the instant pot?
Hi Alissa,
Probably… Yet since I haven’t tried this method, I can’t give exact instructions. If you give it a try, please report back! :)
I made this as a stovetop version and it cooked much faster for me than the recipe says (which I appreciated on a busy Tuesday night!). Great fall/winter soup that I’ll be making again for sure.
Hi Sommer,
I had a quick question for you, in looking at the “Want to intensify the flavor?” I am wondering you suggest to add 4 teaspoons chicken bouillon, is that the chicken bouillon cubes, or “better than bouillon” jar?
Thank you! Making this in the slow cooker tomorrow!
Hi Alyssa,
1 teaspoon of bouillon paste is the same as 1 cube, so you can use either 4 teaspoons or 4 cubes. Hope this helps!
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Delicious! A new family favorite. Thanks for sharing.
Absolutely delicious!!
Hello, I am making this dish tomorrow. My crock pot runs pretty hot. I was thinking of doing the 8 to 10 hrs but on low, what do you think?
Hi Stephanie,
That sounds about right, but the only way to know is to test it out. Crock pot temperatures do vary quite a bit!
only one word…..PERFECT!!!
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How many servings does this recipe make?
Hi Carla,
It makes approximately 8 – 1.5 cup servings.
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I made this as a gift to my mom for Mother’s Day and it was a big hit! I used the tips to intensify the flavor and served with extra bacon and green onions in addition to the parsley and cheese. Thanks for such a great recipe!
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I didn’t realize I needed 10-12 hours! I started it in the crock pot. Can I finish on the stove?
I am going to make this all of the time now. SO good!!
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It’s sooooo good! I’ve made it twice. I used Better than Boullion instead of regular chicken broth. Freezes well so dinner is easy when you’re tired! We love it!
Been on the hunt for new healthy recipes during quarantine and this is one of my favorites so far! Was super easy, healthy, and delicious! I forgot the parsley, which I didn’t realize until after I ate it. Tossed in some red pepper because we like spicy. The chicken was super easy to shred after about 8 hours. Definitely use the immersion blender if you have one – the consistency was perfect! Tasted super creamy and unhealthy :)
Great recipe! Made before and loved it and want to make again but only have boneless chicken thighs. How much earlier would you take them out?
Hi Alexander,
You can cook chicken thighs for the same length of time as chicken breasts. No need to adjust the cooking time. :)
Another winner! I made this for friends on a very snowy night here is Seattle. I was gone in a flash and several friends asked for the recipe. My slow cooker died just as I got everything in the pot (I had used to make chili earlier in the day, so I have no idea what happened), so I tossed in a pot on the stove, simmered for about 4o min until the potatoes and carrots started to soften then followed the rest of the recipe. Excellent. I’ve tried so many of your recipes and have never had one fail. Thank you so much for being such a great resource when I need inspiration or something fool proof and yummy.
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So good!! Will make it again!
One of my family’s favorites. I make a very similar and less healthy version with lots of cheese and sour cream. But this one satisfies the craving for that and it’s very filling and flavorful. Thank you.
Found this recipe this morning, and left it cooking all day. I only had red potatoes, so it didn’t turn out as thick, but still very tasty. Added frozen corn and peas as well. Yum! Thanks for the recipe.
Found this recipe this morning, and left it cooking all day. I only had red potatoes, so it didn’t turn out as thick, but still very tasty. Added frozen corn and peas as well. Yum! Thanks for the recipe.
Made this last night and it was amazing! I doubled the garlic, salt, pepper, and used a whole pack of bacon. Skipped the parsley. Took chicken out a little before 7 hours, shredded it, and set it aside until the 12 hours were up. Broke up the potatoes the best I could and then added the chicken back. Served over white rice and topped with a bit of shredded cheese. Best thing is, I’m not a veggie eater and I could not even tell there were carrots, onions, and celery in the soup! They got so soft and took in the flavor of the broth. I made the whole batch as kind of a meal prep and I will continue to eat this until it runs out. Would be especially good during the cold months.
We love this kind of comfort food but adding chicken was a great addition! Loved it!
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This was really amazing! Such a satisfying meal!
I love soups and this one looks amazing! I love that you can make it in the crockpot.
This is so delicious and comforting! I love how easy it is to make, and was loved by all in my house.
I made this last night because it is my husband’s favorite! He asked me to make it again for his birthday, thank you!
I could eat this every day and never get tired of it – so good!
So hearty and good! It was like a chicken pot pie but with potatoes instead of biscuits… which I’m 100% loving!
So good! This is a staple as soon as the weather starts to get cold!
This looks so creamy & tasty!! Love potato soups & adding the chicken makes it more hearty.
The perfect fall and winter comfort food! Love this!
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How long total does this take to cook on the stove?
Hi Kellie,
It takes about an hour. I have notes at the bottom of the recipe form to help!
Thank you for sharing this great recipes through this article! More energy
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Its looks so yummy. I will definitely make this dish for my family. Thanks for sharing.
This was so yummy! I did add the additional spices that were in the recipe notes along with increasing the thyme to about 1 very full Tablespoon. Cooked mine in the instant pot and I won’t do that again. Did 10 minutes and the chicken was done but potatoes were pretty much cooked to the point of disintegration! HA! But still super yummy. For leftovers today I’ll cook up some potatoes and add it to the pot. Thanks for such a great recipe!! Even my non soup liking 8 year old thought it was good! And that’s saying something! ;)
I followed the recipe to a T except I doubled the garlic and added the additional spices. Turned out great. I made it in the insapot. Very flavorful. I highly recommend adding additional fresh herbs I added 2 tsb of rosemary and thyme.
Best way to give this dish to the children.
Can you leave the potatoes unpeeled? I have a big bag of mini potatoes I was hoping to use and it would take forever to peel them.
Hi Cristine,
Sure! If you don’t mind the texture, leave the skins on. :)
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Made it as is without the thyme and parsley bc I didn’t have have any on hand and it was delicious!
Has anyone ever made this soup in an instant pot? I love it but just got an instant pot and thought it would work that way too! Any idea on how long to cook it?
I just made it in the instant pot. I put everything in the pot and cooked it on high for 10 minutes. Release the steam naturally. It was very good and save a lot of time.
yes it worked great. I did 25 min and fast released
I made this last weekend using russet potatoes and rotisserie chicken. I thought the 12 hrs. on high would be too long , but was just right. I took out 3 cups of the soup and blended with immersion blender when potatoes were cooked and before adding the chicken pieces at the end. Really thickened it up. The soup was filling and satisfying. Only hard part was peeling 3 lbs. of potatoes!
This looks and sounds amazing, but i have a question – am I supposed to cook it on high for 8-10 hours or on low for 8-10 hours?
Hi Natasha,
It’s 8-12 hours on high heat. Potatoes take a long time to soften in a slow cooker.
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Looking forward to making this! Have you tried this using an InstantPot? If so, what did you change?
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I only have golden potatoes. Will they work for this recipe?
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Do you think that i could parboil the vegetables in order to cut down om cooking time?
Hi Tonja,
If you want to cut down the cooking time, just cook the soup on the stovetop. :)
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Anyone thought of putting a packet a white gravy mix to thicken it?
And can I chop my chicken up ahead of time instead of putting the whole breast?
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Can’t quite put my finger on what was missing in the flavor department, but this was the world’s most okay-est soup. Made mine as instructed in the recipe. Maybe it’s just the fact that it’s 90 degrees here and I’m eating soup that is throwing the equation off?
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Super simple super yummy! I’ve been sick all week and This soup was just what I’ve been wanting! Thanks for sharing.
It was really good! Chicken cooked faster than 6.5 hours, I couldn’t figure out how to stir the pot vigorously without getting splashed by the soup, and I had to blend almost all of it to get the potatoes to break up. I added a little paprika and for a healthy soup, it was great!
Would red potatoes work?
Hi Vicki,
You can, but red potatoes aren’t as starchy so they won’t break down and thicken the soup as much. It will still taste great!
I’m a picky eater- especially when it comes to clean eating, and this was DELICIOUS! Did not taste “healthy” like many other meals that I’ve tried.
I made a half batch and followed recipe exactly. Absolutely LOVED it!!! I’m sure I’ll be making this tasty and filling soup often. Thanks for the awesome recipe!
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How long do you refrigerate for? Do you put the whole crockpot in the fridge? That’s the only part of the recipe that is confusing me.
Hi Lindsay,
Sorry for the confusion! You only refrigerate the chicken if you find it is fully cooked before the potatoes are soft. That way, the chicken doesn’t dry out. Slow cookers are funny things… Some cook a lot faster at the same setting as others. Does that make sense?
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I liked this recipe in terms of how simple it was. It’s always great to be able to just throw the ingredients in a crock pot and forget about it. I also liked the idea of blending some of the soup to create a creamy texture. That worked surprisingly well. The problem is there was almost no flavor when it all cooked down. I ended up having to throw pretty much my entire spice cabinet at it in order to make it edible.
Hi I made this and turned out amazing. But was wondering if it’s possible to to replace the celery with broccoli to turn it into potato broccoli chowder instead. Any suggestions ?
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Wish the recipe was written down. Can’t make it if I do not have that. Photos are pretty but little help.
Please press the red “click here for recipe” button at the bottom of the page. There you will find a printable version. :)
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I made it on the stove. Cooked chicken septate and pulled it very good. Used turkey bacon need 6 pieces instead of four
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Thank you for the recipie! Made this last night and it tasted great although my crockpot cooks fast so it only took 6 hours
Hi there! Have you or anyone tried this in an instant pot instead? I’m a bit of a noob to cooking haha but wanted to try it out! If not there’s always the stovetop for tonight :)
Hi! Can’t wait to make this. When checking the chicken at 7 hours, do you mean remove the chicken and put in the fridge, or just put the whole thing in the fridge?
Thanks!
I’m currently making this…. My crock pot tends to cook pretty hot so I began cooking on low instead of high but still had to remove my chicken just under 4 hours in. Chicken temp was about over 170 degrees internally and still climbing when I took the breasts out and they aren’t very tender, which is disappointing. I followed the recipe and my crock pot was quite full, so I’m wondering what could be done to prevent this next time? I’ll come back later after dinner with a full review.
Delicious! Perfect for autumn…a real family favourite
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Hi there,
Do you think I could replace bacon with shrimps? not a big fan of bacon… thank you!
Hi AJ,
You can replace it with anything you like, but I might choose sometime with a little more fatty essence than shrimp. If you don’t have an aversion to pork (just bacon) go with ham or sausage. Even chicken sausage would be a good choice! :)
Hello,
Is there a way to cut the sodium ? There’s a lot in there. Can chicken broth be substituted?
Hi Brittany,
You can definitely select a low sodium broth to use in this recipe. You can also buy low sodium bacon. Happy Cooking! :)
DELICIOUS!!!! Made in my crockpot, followed your cooking & blending directions, and it came out wonderfully. The family loved it. Thank you!
This looks so delicious! I have a Ninja Slow Cooker and this is definitely the time of year I break it out as I live in Florida and we are now on our second cold front of the season which it’s unusually early for! Thank you! Can’t wait to try it!
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Does this recipe freeze well?
Hi Emily,
Yes it does. Just make sure to thaw it slowly without stirring, so the potatoes don’t break into mush.
Hi! Im excited to try this recipe, i was just wondering if theres a way to do it the night before ? So i could just turn it on before i go to work for 7!
It was ok. I added some garlic salt and a couple bay leaves, still wasn’t super flavorful. Cooked in my instant pot for 30 minutes on high pressure and chicken and potatoes came out very tender though. Maybe next time I will try more potatoes and less broth, it was still pretty watery, even after purreeing most of the potatoes.
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I will be making this today. Do you drain the bacon grease before adding the onions?
Hi Karen,
I don’t, but you could drain some off if you like, to cut the fat. :)
Thank you so much!! Can’t wait to eat this tonight!!
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I made this for tonight and like I usually do, I changed it up a bit. I added more chicken since I didn’t want to deal with a stray chicken breast which was a mistake (my chicken was almost 2 lbs total) since it turned the soup into a chicken soup with potatoes – my fault entirely, not the recipe. Because of comments, I removed 1 healthy cup of broth from the pot before blending. With the one cup removed, the taste of the blended broth did not remind me of good potato soup. After blending I did have a thick broth, but it definitely was missing milk so I added some which helped (maybe 3/4 cup of whole milk into the entire crockpot). We will all add cheese, green onions and sour cream tonight. I was hoping for a good lower carb, lower fat potato soup but this one missed the mark for me. That said, I will make again as the base for a chicken vegetable soup. I enjoyed the thickness and chicken taste without having to add canned cream of chicken soup.
Great recipe! Easy to follow and delicious. I was wondering if you could put how many cups or ounces one serving is? I put this recipe into My Fitness Pal and the calorie count for one serving seemed high. I think I got more than 6 maybe more than 8 servings of this. Thanks!
Hi Hannah!
You should be able to get about eight 1 1/2 cup servings. The nutritional facts are listed at the bottom of the recipe. We use the website verywell.com to calculate these facts.
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Hi! I have this in the crockpot now…my one concern is that it is filled to about an inch from the top. Is that ok? Will everything cook through ok? I believe my crockpot is 6 quarts, but I don’t know if I’ve had it this full before.
Hi Jes!
When the crock is really full it does usually take a little longer. If you need to let it cook an extra 30-45 minutes, that’s ok. :)
Fantastic recipe! I’m now planning to make it for a friend who loathes garlic and wonder would it be ok to leave the garlic out altogether or is there something I could substitute for flavour?!
Is this a gluten free chicken recipe?
What would be your advice to convert this to a Instapot recipe? I like the idea of adding a rotisserie chicken in later so that the veggies can be timed appropriately. Any tips?
Hi Jennifer,
I actually don’t own an Instant Pot (Unbelievable right?!) If I were making this in a standard multi-cooker, I would cook the bacon and veggies first on the sauté setting. Then add the remaining ingredients and turn it down to the slow cook setting. Hope this helps!
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Hi! This looks great, and I’m planning on making it this week for a little get together I’m having. My question is how full does it fill your 6 Qt slow cooker? Would there be room to 1.5 or even double it?
Hi Chrissy!
Probably not. In all honesty, I would make a double-batch on the stovetop, and then keep it warm in a slow cooker for your event. That way, you can make it ahead and re-warm if needed. You will also have extra to refill the crock when it gets low. Happy cooking! :)
Thanks for the reply! My next question then is if your yield of 6-8 servings was with leftovers or if that was pretty stringent. Sorry for all the questions! I just got the slow cooker and I’m very excited about it, but getting used to its size (haven’t made soup yet!). As a kid, my family had a smaller one.
No problem! Yes, that would be approximately 6 – 2 cups servings, or 8 – 1 1/2 cups servings, total. Enjoy your slow cooker!
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Can I use bacon bits. Leaks instead of onions?
Hi Fred!
Absolutely, on both questions. Just be sure the rinse the leeks VERY well. They tend to be sandy near the root end.
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Your presentation is really interesting, I believe decoration and arranging food on the plate is really an art.
I made this tonight after a big cool down (and snow on the ground this morning!). I made it on top of the stove. Since I don’t have an immersion or stand blender, I just used my potato masher to break up the veggies a bit. Still found it a little thin so I just used a bit of corn starch to thicken it. This will be great to freeze for a cooler day! Those are plentiful here in Canada!!!
Haha I’m here today because Midwest got snow again…in April…so we need one last belly warming meal to go with it. Can’t wait to make.
Love how easy this is! I’m going to make this today or have my slow cooker make it, is more like it. What size slow cooker is this recipe for? Thank you so much.
Hi Krystal! Use a large 6 quart slow cooker. :)
Has anyone tried substituting the potatoes with cauliflower? I’m going to try that, assuming it won’t be as creamy but it will be less carbs.
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A dish that I can say colorful and healthy. Those soft and yellow potatoes, fresh and luscious greens, rich and flavorful carrots, and the star ingredient – chicken really makes me want to hit the kitchen and try the dish myself.
I’d love to try with some fresh herbs for a little variety and probably some chicken stock to add more flavor on the soup.
Paired with oven baked french garlic bread, this dish is an absolutely great for winter. Thanks for sharing this recipe. =)
Can this be made without the chicken and then add in shredded rotisserie chicken at the end??
Hi Megan, Absolutely! :)
I’m looking forward to making this for the upcoming week’s lunch meal prep. Thank you for sharing! Instead of potatoes, I’m going to try your recipe with turnips to save on calories.
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At what point would you recommend using the immersion blender to get the creamy texture? Right before serving?
Also, at the beginning when cooking the bacon, onion mix, must you cook the bacon to your preference (aka done) prior to adding in the onions?
Thanks!
Hi Sarah,
Yes, add the onions after the bacon is fully cooked. Adding the onions will keep the bacon from turning darker.
As for blending, I always do it after I’ve removed the cooked chicken. I puree it just a little to thicken the base. Then shred the chicken and stir it back. in. :)
I liked the taste. I used a combination of breast and thighs. I layered it like recipe suggested. I and so used russet potatoes. About 6 hrs in i stirred it as potatoes were very soft. Took chicken out as I t was done also so wentry ahead and shredded it. The only thing I could not get was the creamy look that you had on your photo. I was slightly disappointed but there taste was very pleasant. I will try it again
Hi Belinda,
Thanks for reporting back. As mentioned in the recipe, mine has been partially pureed to reach the ultra creamy texture. You can use an immersion blender or standard blender to achieve this. Happy Cooking!
I made this and it’s yummy, but not as creamy as yours looks. I used russet potatoes and cooked for around 8 hours on high, should I have cooked it longer? I’m tempted to add milk, but don’t want to! :)
Hi Nancy,
There’s a note in the recipe, that my soup has been slightly puree for a super creamy finish. You can use an immersion blender or standard blender to get the creamy texture. If using a standard blender, take 1 1/2 cups of the soup base out of the crock. Puree, then stir back into the soup.
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How much is a “serving” here? Is it a cup? Two cups? Trying to figure out if, calorie wise, this fits into my daily limit.
Hi!
I only have red potatoes on hand, will that work at all with this soup? It sounds delicious, but we are in the lull of a snow storm, so I would rather not venture out for a different kind of potato.
Thank you!
Hannah
Hi Hannah!
You can definitely use red potatoes and it will taste great, but the soup won’t be as creamy. You need the extra starch from russets for that.
Your recipe looks delicious. My question is, is it safe to freeze? And if yes, for how long?
Hi Debbie,
We frozen some last week, then reheated it on the stovetop. It turned out just fine. As for how long, 6 months is probably the limit.
I made this overnight and finished this morning. For those with thickening issues- once cooking is done, stirring the whole thing will break up potatoes and it’ll turn the broth into a creamy texture. I made it with chicken thighs and it came out well although something is missing with the flavor. I think adding a little lemon juice at the end would be good.
I liked the original recipe but I made a few changes, because of what I had. Used thighs and smoked bacon. Cheese to top added smoked gouda. Just let it simmer for longer no lid, so it got thicker. Little fresh chive and grated parmesan at the end. Did this stove top.
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I am looking into making this either tonight or tomorrow. Do you think substituting the russet potatoes for sweet potatoes would be a good idea? Trying to keep the family on a lower carb diet.
Hi Jerome,
This is a lower calorie and lower fat recipe, but not really low carb. You do need to use starchy potatoes for a thick hearty finish. I’m not sure sweet potatoes will quite do that.
However let me know how it turns out if you give it a try!
I made this tonight and it’s delicious but mine did not thicken up at all :( I used gold potatoes instead of russet potatoes because that’s what I had. Could that be why?
Hi Hillary,
Yes, you do need to use very starchy potatoes for the soup to thicken on its own. It’s also important to stir the soup well so the potatoes can break up and thicken the broth. Maybe try it again?
I’m loving slow cooker recipes, it makes cooking much more easier yet tastes great as always!
Can you freeze the soup afterwards to save for later? It makes such a large amount!
Hi Kristen,
Yes, you can definitely freeze it. Just thaw and reheat on the stovetop for a few minutes.
What are the macros on this? I need to be careful or just have a taste. Thanks!
Wow, it’s raining right now and all I want is a big bowl of this thick, hearty soup!
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I so want a bowl of this right now!
Hi Sommer! Do you have any advice on turning this into a vegetarian recipe? Thank you!
Hi Stacy,
Sure thing! Skip the bacon and add 3 tablespoons of butter. Then use vegetable broth instead of chicken broth, and remove the chicken altogether. You can add in a meat substitute if you like, but it’s not necessary. Let me know how it turns out! :)
This is a bowl of chunky, hearty deliciousness!
Looks wonderful (getting over a cold ) I have a 4 qt slow cooker any recommendations as to scale down portions?
this looks great- and so easy!
I have the same question as Helene. Seems like 9-12 hours on high maybe should be 9-12 hours on low.
Really enjoy your recipes!
Hi Kim,
Not sure if you saw my response above… Because this soup has so many dense heavy veggies in it, it takes a long time to fully heat and cook the soup, even on high. Of course all slow cookers vary a bit… I have made this in both my “slower” and “faster” slow cookers and both needed to be set on high heat. The “faster” (slightly hotter) slow cooker cooked the soup into a thick creamy broth in about 9 hours. The chicken was still tender when chopped. You can definitely set it on a low if you are nervous about your slow cooker. It just may take quite a bit longer.
I love when the slow cooker can do all thew work for me!
It’s starting to cool down here in Colordao. Can’t wait to add this to the regular dinner rotation!
This soup looks so hearty and I love that it comes from the crock pot. Always a good thing.
Since it is chicken breast, did you mean to say to cook on low for 9-12hrs instead of high?
Hi Helene!
Because this soup has so many dense heavy veggies in it, it takes a long time to fully heat and cook the soup, even on high. Of course all slow cookers vary a bit… I have made this in both my “slower” and “faster” slow cookers and both needed to be set on high heat. The “faster” (slightly hotter) slow cooker cooked the soup into a thick creamy broth in about 9 hours. The chicken was still tender when chopped. You can definitely set it on a low if you are nervous about your slow cooker. You can also check the chicken early, just to be safe. It just may take quite a bit longer than you realize.