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Homemade Chicken Salad Chick Potato Soup - A perfectly made soup on my kitchen table
Antonio Morelli

Chicken Salad Chick Potato Soup Recipe

A creamy, Southern-style copycat potato soup inspired by Chicken Salad Chick. Smooth, comforting, and made with simple pantry ingredients, this soup is perfect for cozy dinners, meal prep, or chilly days.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Comfort Food, Main Dish, Soup
Cuisine: American, American, Southern
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs Russet potatoes, peeled and diced
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced (optional)
  • 4 cups low-sodium chicken broth
  • ¾ cup heavy cream
  • 1 tsp salt (adjust to taste)
  • ½ tsp black pepper
  • ¼ tsp white pepper (optional)
  • ¼ tsp onion powder (optional)

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Potato peeler
  • Immersion blender or potato masher
  • Measuring cups and spoons

Method
 

  1. On a medium flame, melt the butter in a pot.
  2. Add onion and cook until soft and translucent.
  3. Stir in garlic and cook briefly.
  4. Now, add the potatoes, chicken broth and simmer gently until soft.
  5. Blend half the soup for a creamy texture.
  6. Lower heat and stir in milk and cream.
  7. Season gradually and simmer gently until thick and smooth.
  8. 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.