Introduction
Chicken Salad Chick Potato Soup lovers, you’re in the right kitchen. This Chicken Salad Chick Potato Soup Recipe 2026 is my chef-style, creamy Southern copycat that tastes just like the café favorite—warm, rich, and deeply comforting.
» As a chef, I’ve cooked everything from fine-dining plates to rustic home-style meals, but potato soup? That’s pure comfort food royalty.
» I still remember the first time I tasted Chicken Salad Chick’s potato soup—simple, smooth, and quietly perfect. No fancy tricks. No loud flavors. Just honest Southern warmth in a bowl.
I’ve tested it multiple times, adjusted the creaminess, balanced the seasoning, and simplified the steps so any home cook can nail it. Let me show you how I make it, chef to cook at home—no stress, no shortcuts, just good food.
So let’s get started!
👉 What Is Chicken Salad Chick Potato Soup?
Chicken Salad Chick’s potato soup is a classic Southern-style creamy potato soup served seasonally at the café.
» Smooth and thick without being heavy
» Mildly seasoned so the potato flavor shines
» Creamy, buttery, and comforting
» Designed to pair perfectly with sandwiches and salads
Unlike loaded potato soups, this one is simple. As a chef, I respect that. When ingredients are few, technique matters—and that’s where this recipe shines.
👉 Why You’ll Love This Chicken Salad Chick Potato Soup Recipe
This Chicken Salad Chick potato soup recipe is a favorite in my kitchen for good reason:
» Easy enough for weeknights
» Family-friendly and mild
» Great for meal prep and leftovers
» Creamy and cozy without cheese overload
» Made with simple, affordable ingredients
Chef tip:
This soup tastes even better the next day once the flavors have settled.
👉 Kitchen Tools Needed For Chicken Salad Chick Potato Soup Recipe
Nothing fancy here—just solid basics.
» Potato peeler
» Measuring cups & spoons
» Sharp knife & cutting board
» Large soup pot or Dutch oven
» Immersion blender or potato masher
Is this exactly the original recipe?
No—but it’s a very close chef-style copycat.
Ingredients for Chicken Salad Chick Potato Soup Recipe 2026
👉 Main Ingredients
♥ 2 lbs (5–6 medium) Russet potatoes
♥ 4 tablespoons unsalted butter
♥ 1 medium yellow onion, finely chopped
♥ 4 cups low-sodium chicken broth
♥ 2 cloves garlic, minced (optional but recommended)
👉 Dairy Ingredients
♥ 1½ cups whole milk
♥ ¾ cup heavy cream
👉 Seasonings
♥ 1 teaspoon salt (adjust to taste)
♥ ½ teaspoon black pepper
♥ ¼ teaspoon white pepper (optional, for authentic Southern flavor)
♥ ¼ teaspoon onion powder (optional)
👉 Chef’s Ingredient Tips
» Russet potatoes give the creamiest texture—this is what I use professionally.
» Use low-sodium broth so you can control salt levels better.
» Don’t replace heavy cream with all milk—it changes the signature richness.
» White pepper adds warmth without dark specks (a classic chef trick).
⭐ Recipes You May Also Like
» Longhorn Steakhouse Lamb Chops
» Outback Steakhouse Seasoned Rice
How to Cook Chicken Salad Chick Potato Soup Recipe 2026
This soup is all about patience, gentle heat, and balance. Follow these steps closely, and you’ll get that smooth, cozy café-style texture every time.
🍽️ Serving: 6 servings
⏱️ Prep Time: 15 minutes
🛌 Resting Time: 5 minutes
⏲️ Total Time: 50 minutes
💲Estimated Cost: Low Budget-friendly
👉 Step 1: Prep Potatoes Properly
♥ Start with 2 lbs of Russet potatoes.
♥ Peel all potatoes fully
♥ Now, cut the potatoes into small, even cubes (about ½-inch pieces)
♥ Now, rinse the potatoes perfectly with the help of cold water.
👨🍳 Chef Tip:
Small, even pieces cook faster and blend smoothly. Big chunks lead to uneven texture.
👉 Step 2: Build the Flavor Base
In a large pot or Dutch oven:
♥ Melt 4 tablespoons of unsalted butter over medium heat
♥ Add 1 finely chopped yellow onion
♥ No, you need to cook for at least 5 minutes until soft & light texture
♥ Add 2 cloves of minced garlic and cook for 30 seconds only
👨🍳 Chef Tip:
Never brown the onions. Browning changes the flavor and pulls the soup away from the Chicken Salad Chick style.
👉 Step 3: Add Potatoes & Broth
Now it starts feeling like soup.
♥ Add the diced potatoes to the pot
♥ Pour in 4 cups of low-sodium chicken broth
♥ Stir gently to combine
♥ Increase the heat slightly until it reaches a light boil, then reduce to medium-low.
♥ Simmer 15–20 minutes until potatoes are very tender
👨🍳 Chef Tip:
If a fork slides through the potato with no resistance, it’s ready. Slightly overcooked potatoes blend better.
👉 Step 4: Blend for Creaminess
This is the most important step.
♥ Use an immersion blender
♥ Blend half of the soup in an immersion blender for the perfect smoothness.
You should have:
♥ A thick, creamy base
♥ Some soft potato chunks remaining
👨🍳 Chef Tip:
Never blend the entire pot. Over-blending makes the potato soup gluey instead of creamy.
👉 Step 5: Add the Dairy Gently
Lower the heat to low.
♥ Stir in 1½ cups whole milk
♥ Add ¾ cup heavy cream
♥ Stir slowly until fully combined
♥ Let it warm gently for 5–7 minutes.
👨🍳 Chef Tip:
Always warm dairy before adding if possible. Cold dairy can cause curdling.
👉 Step 6: Season Slowly & Taste Often
Now season the soup:
♥ 1 teaspoon salt (start small)
♥ ½ teaspoon black pepper
♥ ¼ teaspoon white pepper (optional, but authentic)
♥ ¼ teaspoon onion powder (optional)
♥ Stir and taste.
👨🍳 Chef Tip:
Potatoes absorb salt gradually. Taste, wait one minute, then adjust.
👉 Step 7: Final Simmer & Texture Check
Now, the final step, gently simmer the soup on the low flame for at least 5 minutes for the perfect texture.
♥ Stir every minute
♥ Soup should coat the back of a spoon
♥ Add a splash of milk if too thick
👨🍳 Chef Tip:
Never let the soup boil once dairy is added—this keeps it smooth and creamy.
👉 Step 8: Rest Before Serving & Enjoy!
Turn off the heat and let the soup rest 5 minutes.
This allows:
♥ Flavors to settle
♥ Texture to thicken naturally
👨🍳 Chef Tip:
Just like stews, potato soup improves when it rests—even briefly.
✅ Final Texture & Taste Checklist (Chef Approved)
Before serving, your soup should be:
✔ Creamy but not heavy
✔ Mild, buttery, and comforting
✔ Smooth with soft potato bits
✔ Well-seasoned but not salty
Ingredient Substitutes For This Potato Soup Recipe
| Original Ingredient | Best Substitute | Chef’s Note |
|---|---|---|
| Russet potatoes | Yukon Gold potatoes | Still creamy, slightly buttery taste |
| Chicken broth | Vegetable broth | Works great for vegetarian version |
| Whole milk | 2% milk or oat milk | Slightly lighter texture |
| Heavy cream | Half-and-half | Less rich but still smooth |
| Butter | Olive oil or vegan butter | Flavor will be milder |
| Yellow onion | White onion or shallots | Keep the flavor gentle |
| Garlic (optional) | Garlic powder (¼ tsp) | Use sparingly |
👨🍳 Chef tip:
Avoid almond milk—it changes the soup flavor too much.
👉 Healthy Ingredient Swaps
If you want a lighter version, here’s how I adjust it:
» Reduce butter to 2 tablespoons
» Use herbs instead of extra salt
» Skip cheese and bacon toppings
» Add cauliflower and blend it with potatoes
» Use low-fat milk + half cream instead of full dairy
Chef note:
Healthy doesn’t mean bland—balance is everything.
👉 Recipe Variations & Add-Ins
While the classic is perfect, here are chef-approved tweaks:
» Slow Cooker: Cook low for 6–7 hours
» Veggie Boost: Add cauliflower or leeks
» Loaded Version: Add cheddar, bacon & chives
» Vegetarian: Swap chicken broth for veggie broth
» Lighter Option: Use all milk, skip heavy cream
Can I make it ahead?
Absolutely. It tastes better the next day.
Tips for the Authentic Chicken Salad Chick Potato Soup Recipe
These small details make a big difference:
» Use real butter, not substitutes
» Season slowly—potatoes absorb salt fast
» Keep the heat low for a smooth texture
» Overcook potatoes slightly for better blending
» Warm dairy before adding to prevent curdling
» Simmer gently—never rush it
» Blend only half the soup for perfect texture
» Season at the end, not the beginning
» If it tastes ‘flat,” add a pinch of salt—not more cream.
» Cut potatoes into small and even pieces for smooth cooking
👉 Storage, Reheating & Meal Prep Tips
Potato soup stores well if handled right.
» Fridge: 3–4 days in an airtight container
» Reheat: Low heat, stir often
» Freezing: Possible, but texture may soften
Chef’s advice:
Add a splash of milk when reheating.
👉 Garnish & Presentation Tips (Chef Style)
Presentation matters, even for comfort food.
Simple Garnish Ideas
♥ Chopped chives
♥ Cracked black pepper
♥ Small pat of butter
♥ Drizzle of cream
♥ Soft croutons
Serving Tips
♥ Use white bowls to show creaminess
♥ Serve hot, not boiling
♥ Wipe the bowl rim before serving
👨🍳 A clean bowl makes the soup feel restaurant-quality.
👉 Common Mistakes You Can Avoid While Cooking
I’ve seen these mistakes many times—avoid them and you’re golden:
❌ Boiling after adding milk or cream
❌ Over-blending until gluey
❌ Adding too much salt too early
❌ Cooking onions until brown
❌ Using waxy potatoes (like red potatoes)
Chef reminder:
Potato soup is gentle food—treat it gently.
What to Serve with Chicken Salad Chick Potato Soup
In my experience, these pair beautifully:
» Warm dinner rolls or cornbread
» Grilled cheese sandwich
» Simple green salad
» Crackers or toasted bread
Chef pairing tip:
Soft textures balance the soup best.
Best Alternate Soup Recipes You Must Try!
If you love this soup, try these next:
» Broccoli Cheddar Soup
» Southern Corn Chowder
» Creamy Cauliflower Soup
» Baked Potato Soup (Loaded Style)
» Chicken Noodle Soup (Southern Style)
» Creamy Chicken and Rice Soup
» Outback Steakhouse Walkabout Onion Soup
» Creamy Parmesan Italian Sausage Ditalini Soup
Chef tip:
Rotate soups weekly to avoid flavor fatigue.
Chicken Salad Chick Potato Soup Recipe Nutrition Facts
(Approximate per serving – based on 1 of 5 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 7 g |
| Carbohydrates | 28 g |
| Fat | 20 g |
| Saturated Fat | 11 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | ~580 mg |
📌 Nutrition will vary based on dairy and toppings used.
Chicken Salad Chick Potato Soup Recipe
Ingredients
Equipment
Method
- On a medium flame, melt the butter in a pot.
- Add onion and cook until soft and translucent.
- Stir in garlic and cook briefly.
- Now, add the potatoes, chicken broth and simmer gently until soft.
- Blend half the soup for a creamy texture.
- Lower heat and stir in milk and cream.
- Season gradually and simmer gently until thick and smooth.
- Let rest briefly before serving.
Notes
- Russet potatoes give the creamiest texture.
- Avoid boiling after adding dairy to prevent curdling.
- Soup thickens as it cools—add milk when reheating if needed.
- Tastes even better the next day.
Frequently Asked Questions
Can I freeze this potato soup?
You can freeze it, but expect a slight texture change. Potato soups can become grainy after thawing. I suggest freezing without cream, then adding fresh dairy when reheating for best results.
Can I make this soup without heavy cream?
Yes, you can use all milk or half-and-half instead. The soup will be slightly lighter but still creamy. I’ve done this many times when cooking for guests who prefer a lighter option.
What toppings go best with this potato soup?
Simple toppings work best. I like chopped chives, cracked black pepper, or a small pat of butter. These add flavor without overpowering the soup’s soft, comforting taste.
How long does potato soup last in the fridge?
Stored properly in an airtight container, this soup stays fresh for about three to four days. Reheat slowly on the stove and stir often to bring back its creamy texture.
Is Chicken Salad Chick’s potato soup recipe vegetarian?
The original version uses chicken broth, so it isn’t vegetarian. However, you can easily swap in vegetable broth. I’ve made it this way many times, and the soup still turns out creamy and comforting.
Can I make Chicken Salad Chick potato soup ahead of time?
Yes, and I actually recommend it. Making the soup a day ahead allows the flavors to settle. Just reheat gently on low heat and stir often to keep the texture smooth.
How close is this recipe to the original Chicken Salad Chick soup?
While the café recipe is private, this copycat version comes very close in taste and texture. The gentle seasoning, creamy base, and smooth finish match the Southern-style soup remarkably well.
My Final Conclusion
As a chef, this Chicken Salad Chick Potato Soup Recipe 2026 reminds me why simple food matters. It’s not about trends or fancy plating—it’s about warmth, comfort, and sharing something made with care.
» This soup is one of those quick homemade recipes you come back to again and again, especially on quiet evenings or chilly days. Make it your own. Serve it to people you love. And most of all—enjoy every spoonful.
If you try this recipe, save it, share it, and let it become part of your kitchen story too. if you have any thoughts or suggestions, then write to me in the comment section below! – I’d love to hear from you! till then..
Happy Cooking!
Recipes You May Also Like
» Olive Garden Broccoli Recipe
» McAlister’s Broccoli Cheddar Soup
» Outback Steakhouse Walkabout Onion Soup
