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Loaded Chicken Potato Soup

Rated as 4.62 out of 5 Stars

"Chicken pot pie meets a loaded baked potato."
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2 h 40 m servings 510
Original recipe yields 8 servings


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Prick potatoes with a fork and wrap each potato in aluminum foil.
  3. Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins.
  4. Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat.
  5. Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes.
  6. Toss onion, carrots, and celery with enough olive oil to coat in a bowl.
  7. Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes.
  8. Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes.
  9. Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, 1/2 of the bacon bits, 1/2 of the green onions, and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes.
  10. Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.


  • Cook's Notes:
  • Soup will continue to thicken as it cools down. If you like your soup really thick, let it cool about 30 minutes before serving.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 510 calories; 28.3 36.4 28.5 100 950 Full nutrition

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Read all reviews 22
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Great flavor! It's a keeper. I used a half lb. of bacon sautéeing the veggies in the grease. I kept the skins on the potatoes and did the roux x3. Cheese x4, chicken stock 1 litre. More salt a...

This recipe makes good soup. While I kept all ingredients basically the same, I had already cooked potatoes and chicken on hand, which allowed me to save some steps, a lot of time and less was...

Absolutely wonderful. Wasn't sure about baking the potatoes then adding them but very happy with the result. Will certainly be making this again.

This was great. I used left over turkey instead of chicken and left over ham instead of bacon. Everything else was kept the same..

1) I totally simplified this recipe and it turned out great. I cooked it all in one pot except for the roux. Diced the bacon/ fried it / added the chicken. When pink gone, added the vegetables....

Mr. LTH REALLY liked this (and that's saying a lot, for soup), but I wasn't as sold. I did make quite a few tweaks...I just couldn't see chicken in this, so I left it out (and subbed beef stock...

Hands down one of the best potato soups I've had anywhere! Not really sure the chicken was even necessary. I subsituted frozen peas for the broccoli as that's what I had on hand.

I made this last night for my boys. It was very tasty. I started late so I put my slow cooker on high for an hour and the low for 4 and it was done. I think I would add more chicken maybe dark...

Great recipe! I omitted the bacon, really not necessary and used a ready cooked chicken from the deli. Saved a lot of time. Otherwise this is a keeper. Do Not discard those potato skins! I've po...