Chicken Salad Chick Loaded Potato Soup Recipe

This chicken salad chick loaded potato soup recipe is rich, creamy, and packed with comforting flavours. Made with tender potatoes, crispy bacon, melted cheese, and a velvety broth, it delivers the perfect balance of indulgence and warmth. It is an easy, beginner-friendly soup that comes together in under an hour, making it ideal for cosy weeknight meals. The texture is thick and hearty, with every spoonful loaded with savoury goodness.

Ingredients

For the soup base

4 large potatoes, peeled and diced
1 small onion, finely chopped
2 cloves garlic, minced
750ml chicken stock
250ml whole milk
200ml double cream
2 tbsp butter
2 tbsp plain flour
Salt and black pepper, to taste

For the loaded topping

6 slices streaky bacon, cooked and crumbled
150g cheddar cheese, grated
3 spring onions, finely sliced
Extra cream or milk, if needed for thinning

How to Make chicken salad chick loaded potato soup recipe

Prepare the base: Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook gently for 5 minutes until soft, then stir in the garlic and cook for another minute.
Build the soup: Sprinkle in the flour and stir well to form a smooth paste. Gradually pour in the chicken stock, stirring continuously to avoid lumps.
Cook the potatoes: Add the diced potatoes and bring to a gentle boil. Reduce the heat and simmer for 15 to 20 minutes until the potatoes are tender.
Create the creamy texture: Use a potato masher to lightly mash some of the potatoes directly in the pot. This thickens the soup while still leaving some chunks for texture.
Add dairy: Stir in the milk and double cream. Allow the soup to heat through gently without boiling.
Season and adjust: Taste and season with salt and black pepper. Add a splash of milk if the soup is too thick.
Finish and serve: Ladle the soup into bowls and top generously with crispy bacon, grated cheese, and sliced spring onions.

Tips

How do I make the soup thicker?

Mash more of the potatoes or simmer the soup a little longer to reduce the liquid. Avoid adding too much flour as it can affect the flavour.

Can I make it smoother?

Yes, blend part or all of the soup using a hand blender for a silky texture, then stir in the toppings.

How do I prevent curdling?

Keep the heat low when adding milk and cream. Avoid boiling once dairy is added.

What potatoes work best?

Floury potatoes like Maris Piper or Russets give the best creamy texture.

Serving Suggestions

Serve with warm crusty bread or garlic toast
Pair with a simple green salad
Top with extra cheese for a richer finish
Add a dollop of sour cream for extra creaminess

Storage

Room temperature

Do not leave the soup out for more than 2 hours. Cool quickly before storing.

Refrigerator

Store in an airtight container for up to 3 days. Reheat gently on the stove, adding a little milk if needed.

Freezing

Freeze for up to 2 months. For best results, freeze before adding cream, then stir it in after reheating.

Nutrition

Calories: 420 kcal
Carbohydrates: 35g
Protein: 14g
Fat: 25g
Saturated Fat: 14g
Sodium: 780mg

These values are approximate and may vary depending on ingredients used.

FAQs

Can I make this soup ahead of time?

Yes, this soup keeps well and can be made a day in advance. Reheat gently and add a little milk to refresh the texture.

Can I use pre-cooked potatoes?

Yes, leftover boiled potatoes work well and reduce cooking time. Simply add them and simmer briefly.

Can I make this without bacon?

Absolutely, you can skip the bacon or replace it with a vegetarian alternative for a meat-free version.

What cheese works best?

Cheddar is classic, but you can also use Red Leicester or a mix of cheeses for added depth of flavour.