Chicken Salad Chick Loaded Potato Soup Copycat – Creamy, Cozy, and Easy

Craving that rich, velvety bowl of comfort from Chicken Salad Chick? This loaded potato soup copycat brings the same creamy texture, smoky bacon flavor, and cheesy goodness right to your kitchen. It’s simple enough for a weeknight, yet comforting enough for a chilly weekend at home.

You’ll build big flavor with a few pantry staples and a smart roux. The best part: it reheats beautifully, so you can meal prep a pot and enjoy it all week.

What Makes This Recipe So Good

• Ultra creamy texture: A buttery roux and whole milk (or half-and-half) give you that classic, smooth restaurant-style base.
• Plenty of mix-ins: Crispy bacon, sharp cheddar, and green onion make each spoonful loaded with savory flavor.
• Quick and reliable: Ready in under an hour, with simple steps and no fancy equipment.
• Flexible ingredients: Use Yukon gold or russet potatoes, and swap dairy based on what you have.
• Great leftovers: Tastes even better the next day as the flavors meld.

Shopping List

• Potatoes: 2 pounds Yukon gold or russet, peeled and diced
• Bacon: 6–8 slices, chopped
• Butter: 4 tablespoons (unsalted)
• All-purpose flour: 1/4 cup
• Onion: 1 medium yellow onion, finely diced
• Garlic: 2–3 cloves, minced
• Chicken broth: 4 cups (low-sodium)
• Milk or half-and-half: 2 cups (room temperature preferred)
• Sour cream: 1/2 cup
• Sharp cheddar cheese: 1 1/2 cups, freshly shredded (plus more for topping)
• Green onions: 3, thinly sliced
• Salt and pepper: To taste
• Optional: 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, hot sauce, or a pinch of cayenne

Instructions

1. Prep the potatoes: Peel and dice potatoes into 1/2-inch cubes. Rinse under cold water to remove excess starch.Set aside.
2. Crisp the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crisp, 6–8 minutes. Transfer bacon to a paper towel–lined plate. Leave about 2 tablespoons of bacon fat in the pot, discarding excess.
3. Sauté aromatics: Add the diced onion to the pot with the bacon fat.Cook 3–4 minutes until soft and translucent. Stir in minced garlic and cook 30 seconds until fragrant.
4. Make the roux: Add butter to the pot. Once melted, sprinkle flour over the onions and stir to form a paste.Cook 2 minutes, stirring often, to remove raw flour taste.
5. Add broth and potatoes: Gradually whisk in the chicken broth to avoid lumps. Add the diced potatoes. Bring to a simmer, then reduce heat to medium-low.Cover and cook 12–15 minutes, stirring occasionally, until potatoes are tender but not falling apart.
6. Adjust thickness: For a creamier texture, use a potato masher to gently mash some of the potatoes right in the pot. Mash more for thicker soup, less for chunkier soup.
7. Stir in dairy: Lower the heat. Slowly pour in the milk or half-and-half while stirring.Add sour cream and whisk until smooth. Do not let the soup boil after dairy is added to prevent curdling.
8. Add cheese: Stir in 1 1/2 cups shredded cheddar by the handful, letting each addition melt before adding more. Season with salt, pepper, and optional smoked paprika or garlic powder.Taste and adjust.
9. Finish and serve: Stir in half of the crispy bacon and some green onions. Ladle into bowls and top with remaining bacon, extra cheddar, more green onions, and a crack of black pepper. Add a dash of hot sauce if you like heat.

Storage Instructions

• Refrigerator: Cool completely, then store in airtight containers for up to 4 days.
• Freezer: Dairy-based soups can separate when frozen.If you must freeze, do so before adding sour cream and cheese. Freeze up to 2 months, thaw overnight, reheat gently, then add dairy and cheese.
• Reheating: Warm on the stove over low heat, stirring often. Add a splash of milk or broth if it’s too thick.Avoid boiling.

Health Benefits

• Potassium and vitamin C: Potatoes provide potassium for fluid balance and muscle function, plus vitamin C for immune support.
• Protein and calcium: Milk, cheese, and sour cream add protein and calcium for bones and satiety.
• Customizable richness: You can lighten it up by using 2% milk, reduced-fat sour cream, and less cheese while keeping the soup satisfying.
• Fiber boost options: Leaving some potato skins on or adding cauliflower florets can increase fiber while keeping the creamy vibe.

Pitfalls to Watch Out For

• Curdling dairy: Adding cold milk to very hot soup or boiling after adding dairy can cause separation. Keep heat low and warm the milk slightly if possible.
• Gummy texture: Over-mashing or overcooking potatoes can make the soup gluey. Cook just until tender and mash lightly.
• Greasy soup: Don’t skip draining excess bacon fat.Leave about 2 tablespoons for flavor; discard the rest.
• Clumpy cheese: Pre-shredded cheese has anti-caking agents that resist melting. Freshly shred your cheddar for a smoother finish.
• Under-seasoning: Potatoes soak up salt. Taste at the end and season again if needed.

Variations You Can Try

• Lightened-up version: Use 2% milk, Greek yogurt instead of sour cream, and turkey bacon. Add extra green onions and black pepper for flavor.
• Smoky ranch: Stir in 1–2 teaspoons ranch seasoning and a pinch of chipotle powder.Top with pepper jack cheese.
• Broccoli-cheddar twist: Add 2 cups small broccoli florets during the last 6–8 minutes of simmering. Mash lightly and finish with extra cheddar.
• Loaded chicken potato soup: Fold in 1–2 cups cooked shredded rotisserie chicken with the cheese step for extra protein.
• Gluten-free: Swap flour for 1:1 gluten-free all-purpose or thicken with a cornstarch slurry (2 tablespoons cornstarch mixed with 2 tablespoons cold water) added after potatoes are tender.
• Vegetarian: Skip bacon, use vegetable broth, and add 1 teaspoon smoked paprika or a dash of liquid smoke for depth.

FAQ

Can I make this in a slow cooker?

Yes. Add potatoes, onion, garlic, and broth to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours until potatoes are tender.

Make a stovetop roux with butter and flour, whisk in warm milk, then stir that mixture into the slow cooker. Add sour cream and cheese at the end. Finish with cooked bacon and green onions.

How do I avoid lumpy soup?

Whisk the broth gradually into the roux to prevent flour clumps.

After the potatoes cook, mash only a portion for texture. Add milk slowly over low heat, and use freshly shredded cheese so it melts smoothly.

What potatoes are best?

Yukon golds hold their shape and create a naturally creamy texture. Russets are starchier and will yield a thicker soup when partially mashed.

Both work well; choose based on your preferred texture.

Can I make it ahead?

Absolutely. The flavor improves overnight. Reheat gently on the stove, thinning with a splash of milk or broth if it’s too thick.

Add fresh toppings like bacon, cheese, and green onions right before serving.

Why did my soup separate?

Separation usually happens from high heat after adding dairy or from adding cold dairy to very hot soup. Keep heat low, warm the milk slightly before adding, and avoid boiling once dairy and cheese are in.

How can I thicken the soup without flour?

Mash more potatoes, blend a cup of the soup and stir it back in, or use a cornstarch slurry. Simmer briefly until it reaches your desired consistency.

What’s the best cheese to use?

Sharp cheddar delivers that classic loaded potato flavor.

For extra melt and tang, mix in a little Monterey Jack or white cheddar. Always shred it fresh for the best texture.

Wrapping Up

This Chicken Salad Chick Loaded Potato Soup copycat delivers cozy, restaurant-style comfort with simple ingredients and easy steps. With crispy bacon, creamy potatoes, and plenty of cheddar, it’s the kind of bowl that makes any night feel special.

Customize it to fit your taste or make it lighter without losing the magic. Grab a spoon, top it with green onions, and enjoy a warm, satisfying meal at home.