🥣 Creamy Chicken & Potato Soup (Instant Pot | Crockpot | Stovetop)

A cozy, hearty soup loaded with tender chicken, potatoes, veggies, and a creamy broth—comfort food made healthier and perfect for meal prep!

Servings & Timing

Prep Time: 15 minutes
Cook Time:

• Instant Pot: 9 minutes + release

• Crockpot: 6 hours (low)

• Stovetop: 30 minutes simmer
  Total Time: 25 minutes to 6 hours (depending on method)
  Yield: 6 servings
  Dietary Tags: High-Protein, Dairy-Optional, Gluten-Free

📝 Ingredients

• 2 tablespoons olive oil

• 1 lb boneless, skinless chicken breasts (about 2 large breasts)

• 1 cup celery, diced

• 1 cup carrot, sliced

• 1 cup onion, finely chopped

• ½ tablespoon garlic, minced

• 2 cups Yukon Gold potatoes, peeled & diced

• 1 cup Yukon Gold potatoes, peeled & quartered (to blend later for creaminess)

• ¼ teaspoon pepper

• ¼ teaspoon salt

• ¼ teaspoon dried parsley

• 3 cups chicken broth or bone broth (low sodium)

• ¼ teaspoon dried basil

• ¼ teaspoon dried rosemary

• 1 tablespoon fresh parsley (for garnish)

• ½ cup milk of choice (almond milk, whole milk, or other)

🔪 Instructions

Instant Pot

1. Sauté: Set to sauté. Heat olive oil, sear chicken for 2 minutes per side. Remove.

2. Veggies: Sauté celery, carrot, onion, garlic, salt, pepper, parsley, basil, and rosemary for 2 minutes. Add diced potatoes and stir.

3. Pressure Cook: Lay chicken on veggies. Place large potato quarters on top. Pour in broth. Cook on High Pressure for 9 minutes. Natural release for 5 minutes, then quick release.

4. Blend: Remove large potato pieces and chicken. Blend potatoes with ½ cup broth and milk until smooth. Return to pot.

5. Finish: Shred chicken, return to pot, and stir. Garnish with parsley.

Crockpot

1. Sauté (optional but recommended): Sauté veggies and garlic in olive oil until translucent.

2. Assemble: Layer chicken, veggies, and potatoes in crockpot. Add broth.

3. Cook: Low for 6 hours.

4. Blend & Finish: Same as Instant Pot steps 4 & 5.

Stovetop

1. Sauté: Cook veggies and garlic in olive oil until translucent.

2. Simmer: Add chicken, potatoes, and broth. Bring to boil. Reduce to simmer for 30 minutes.

3. Blend & Finish: Same as Instant Pot steps 4 & 5.

💡 Notes & Tips

• Milk: Any milk works! Use unsweetened almond milk for fewer W-W points.

• Veggie boost: Add a handful of spinach or kale before serving for extra greens.

• Storage: Soup stores well in the fridge up to 4 days or can be frozen for up to 3 months.

📸 Step-by-Step Guide

(Suggested photo ideas: sautéing veggies → chicken added to pot → cooked soup → blending potatoes → final creamy soup garnished with parsley)

Pro Tip: Don’t skip blending the large potato pieces—it’s the key to a creamy soup without heavy cream!

🥄 Ingredient Insights & Swaps

Why these ingredients?

• Chicken breast: Lean, high-protein base.

• Potatoes: Provide texture and creaminess.

• Veggies & herbs: Classic flavor base for chicken soup.

Substitutions:

• Swap chicken breast for boneless thighs (W-W points will increase slightly).

• Use vegetable broth for a lighter or vegetarian version (with chickpeas or white beans).

🎨 Flavor Variations & Serving Ideas

Add-Ins:

• A pinch of smoked paprika for depth.

• Fresh lemon juice before serving for brightness.

• Top with extra herbs or a sprinkle of Parmesan.

Serving Suggestions:

• Pair with a light green salad or whole grain bread.

🧊 Storage & Make-Ahead

• Refrigerate: Store in an airtight container up to 4 days.

• Freeze: Freeze portions for up to 3 months.

• Reheat: Warm gently on the stovetop or in the microwave, stirring occasionally.

🔎 Nutrition & W-W Points (per serving estimate)**

Calories: ~250 kcal | Protein: ~22g | Carbs: ~18g | Fat: ~10g

W-W Points (per serving, based on 6 servings, using almond milk and chicken breast):
➡️ 4 Points
➡️ 5 Points if using whole milk and full olive oil amount.

Points may vary based on specific brands and ingredient choices. For best accuracy, enter your ingredients into the W-W app.

Allergens: None (if using dairy-free milk)

❓ Frequently Asked Questions

Q: Can I use rotisserie chicken?
A: Yes! Skip the sauté and pressure cooking steps. Add shredded rotisserie chicken in Step 4 when blending potatoes.

Q: Can I make this dairy-free?
A: Absolutely. Use any plant-based milk or omit the milk for a lighter broth.

Q: Can I thicken without blending?
A: You can mash some of the smaller potatoes right in the pot for a rustic texture if you don’t want to blend.

📝 The Story Behind the Recipe

This recipe was born out of the need for a cozy, nourishing soup that’s hearty but not heavy. By blending a portion of the potatoes, it stays creamy without needing cream—a trick that makes this meal comforting, filling, and W-W-friendly!

🗨️ Let’s Chat!

Did you try this soup? What veggies or herbs did you add to make it your own? Comment below or tag me—I’d love to see your creations!