Chicken Salad Chick Loaded Potato Soup Recipe

This rich and comforting loaded potato soup is inspired by the much-loved Chicken Salad Chick version, known for its creamy texture and hearty flavor. Made with tender potatoes, crispy bacon, and a velvety cheese base, it’s the kind of soup that feels both indulgent and satisfying. Despite its luxurious taste, it’s surprisingly simple to prepare at home. From start to finish, you can have this warming bowl ready in under an hour.

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 unsalted butter
2 tbsp plain flour
150g cheddar cheese, grated
Salt and black pepper, to taste

For the Toppings

6 rashers bacon, cooked and crumbled
3 tbsp sour cream
2 spring onions, finely sliced
Extra grated cheddar cheese

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 for 4 to 5 minutes until softened. Stir in the garlic and cook for another minute.
Cook the potatoes: Add the diced potatoes and chicken stock. Bring to a gentle boil, then reduce heat and simmer for 15 to 20 minutes until the potatoes are tender.
Thicken the soup: In a small bowl, mix the flour with a little milk to form a smooth paste. Stir this into the soup along with the remaining milk and cream. Simmer gently until the soup thickens.
Blend for texture: Use a potato masher to lightly mash some of the potatoes for a thicker consistency, or blend partially if you prefer a smoother soup.
Add cheese and seasoning: Stir in the grated cheddar cheese until melted. Season with salt and black pepper to taste.
Finish and serve: Ladle the soup into bowls and top with crumbled bacon, sour cream, spring onions, and extra cheese.

Tips

How do I make the soup extra creamy?

Use full-fat milk and double cream for the richest texture. Avoid boiling once the cream is added to prevent splitting.

Can I use leftover baked potatoes?

Yes, baked potatoes work wonderfully and add deeper flavor. Simply dice and add them during the simmering stage.

How do I prevent the cheese from clumping?

Add the cheese gradually over low heat and stir continuously to ensure it melts smoothly into the soup.

What’s the best potato to use?

Floury potatoes like Maris Piper or Russets break down nicely and give a naturally thick texture.

Serving Suggestions

Serve with warm crusty bread or garlic bread
Pair with a fresh green salad for balance
Top with extra crispy bacon for added crunch
Enjoy as a hearty lunch or comforting dinner

Storage

Room Temperature

Do not leave the soup out for more than 2 hours. Allow it to cool slightly before storing.

Refrigerator

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

Freezing

Freeze without toppings for up to 2 months. Thaw overnight in the fridge and reheat slowly, stirring well.

Nutrition

Calories: 420 kcal
Carbohydrates: 32g
Protein: 14g
Fat: 26g
Saturated Fat: 14g
Sodium: 780mg

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

FAQs

Can I make this soup in advance?

Yes, this soup reheats very well. Prepare it a day ahead and store in the refrigerator, then gently reheat before serving.

Can I make it without cream?

You can replace the cream with additional milk, though the soup will be slightly less rich.

How do I thicken the soup naturally?

Mash some of the cooked potatoes directly in the pot to create a thicker, more rustic texture.

Can I add chicken to this recipe?

Yes, shredded cooked chicken can be added for extra protein and a heartier dish.