Indulge Guilt-Free: Healthy Cheesy Chicken Potato Soup (No Cream!)

The turn of the year often brings with it a fresh wave of resolutions and, for many of us, a renewed focus on healthy eating. But let’s be honest, when the weather outside is frightful – think relentless snow, biting winds, and icy commutes (or thankfully, for those of us working from home, just the thought of them!) – what we truly crave is comfort. That deep, soul-warming satisfaction that only a hearty bowl of soup can provide.

Cheesy Chicken and Potato Soup made without cream

I distinctly remember those days of braving snowy roads, a task I happily avoid now that my office is just steps away. There was one particularly memorable morning when my entire driveway was an unexpected ice rink. Staying home felt like the only sensible choice, despite my boss’s “heroic” tale of navigating a mountain pass. My survival instincts clearly prioritized a warm, safe home over a dangerous commute. And in that warm home, when the snow piles high, my culinary compass invariably points to soup. Not just any soup, but something that hits that sweet spot: comforting, deeply flavorful, yet surprisingly healthy.

The Secret to Creaminess: No Cream Required!

This desire for wholesome comfort led to the creation of this very special Cheesy Chicken Potato Soup. On the surface, it looks like a rich, decadent dish, brimming with creamy goodness. However, the true magic lies in what’s *not* in it: not a single drop of heavy cream or milk. “How is that possible?” you might ask. The secret, my friends, is a brilliant culinary hack that relies entirely on the humble potato.

Instead of relying on dairy fats for richness, we harness the natural starch and texture of potatoes. By pureeing a portion of the cooked potatoes from the soup itself, we create an incredibly velvety, thick base that mimics the mouthfeel of traditional cream-based soups. Think about your favorite mashed potatoes – smooth, creamy, and utterly satisfying. Now, imagine that texture, thinned slightly with broth, forming the luxurious body of your soup. It’s a game-changer! This technique not only keeps the soup lighter and healthier but also adds an earthy, wholesome potato flavor that dairy simply can’t replicate. It’s a testament to how simple, fresh ingredients can create profound flavors and textures.

This ingenious method means you can enjoy a truly comforting bowl of cheesy chicken potato soup without the guilt often associated with creamy dishes. It’s hearty enough to be a complete meal, especially with lean chicken for protein and fresh spinach for a vibrant dose of greens. And the best part? Nobody will ever suspect it’s made without cream. They’ll just be too busy savoring every delicious spoonful.

A Wholesome Start to the New Year

Full disclosure: this healthy potato soup wasn’t a recipe I would have naturally conceived. It came about as a challenge – to craft a nutritious potato soup perfect for those post-holiday dietary resets. And what a delightful challenge it was! Potatoes often get a bad rap, but they are, in fact, incredibly healthy vegetables. A single potato can provide a significant portion of your daily Vitamin C, boasts more potassium than a banana, and contributes to heart health, among many other benefits. When paired with lean chicken and nutrient-rich spinach, this soup becomes a powerhouse of wholesome goodness, setting you up for a healthy start to the new year.

The beauty of this Cheesy Chicken Potato Soup also lies in its “one-pot” nature. Everything comes together in a single Dutch oven or large pot, from sautéing the chicken and aromatics to simmering the potatoes and blending the base. This minimizes cleanup, making it an ideal choice for busy weeknights when you want a home-cooked meal without a mountain of dishes afterward. It’s the ultimate combination of flavor, health, and convenience.

Tips for Success & Enjoying Leftovers

When preparing this soup, remember that careful blending of hot liquids is crucial. Use caution, blending in batches if necessary, and ensure the blender lid is properly vented to allow steam to escape. As for the cheese, a good quality sharp cheddar melts beautifully, infusing the soup with that classic comforting flavor. And the touch of lemon juice at the end? It’s not optional! It provides a bright, acidic lift that balances the richness of the potatoes and cheese, making every bite sing.

Got leftovers? Fantastic! This Cheesy Chicken Potato Soup tastes even better the next day. Thanks to the pureed potatoes, it will thicken considerably in the refrigerator. To reheat, simply add a splash or two of extra chicken broth or water to achieve your desired consistency, stir thoroughly, and warm gently on the stovetop or in the microwave. It’s perfect for a quick and satisfying lunch or another cozy dinner. For an extra touch, serve it with some crusty bread for dipping or a light side salad.

Looking for more healthy and comforting soup ideas? Don’t miss my Kohlrabi Soup for another unique and nutritious option!

Cheesy Chicken Potato Soup

Yield:
4 servings

Prep Time:
20 minutes

Cook Time:
40 minutes

Total Time:
1 hour

This healthy one pot Cheesy Chicken and Potato Soup with spinach is a creamy potato soup made without cream, thanks to a unique blender technique that uses pureed potatoes as a natural thickener. Enjoy rich flavor and comforting texture in a lighter, more wholesome dish.

Ingredients

2 tablespoons vegetable oil
1 large boneless skinless chicken breast or 2 boneless skinless chicken thighs, cut into 1-inch pieces and seasoned with salt
1/2 cup diced white or yellow onion
1 clove garlic, minced
1 large carrots, diced
3 cups chicken broth or stock
1 pound Russet potatoes, peeled and cubed (roughly 2 large potatoes)
1/2 teaspoon salt plus more to taste (preferably kosher)
2 cups shredded cheddar cheese
4 cups fresh spinach leaves
1 tablespoon lemon juice
1 green onion, chopped

Instructions

In a Dutch oven or large pot, heat 1 tablespoon oil. Once hot, add the chicken in a single layer. Cook for 4 minutes then flip and cook until no longer pink in the middle, another 3-5 minutes. Transfer the chicken to a bowl and keep warm.
Add remaining 1 tablespoon oil to any meat drippings left in the pan. Once hot, add onion, carrot, and a big pinch of salt. Cook until softened, about 5 minutes.
Add the garlic and cook 1 minute.
Slowly stir in some of the broth, scraping up any brown bits left on the bottom of the pan, then finish stirring in the rest of the broth. Bring to a boil.
Once boiling, add the potatoes and salt. Turn the heat down to a simmer and cook until soft, roughly 10-12 minutes. Reserve 1 cup of the potato, carrot, and onion mixture.
Add half of the soup to a blender then puree for 30 seconds (be very careful as hot liquid expands when blended). Add the rest of the soup then puree until smooth.
Pour the soup back into the pot and bring to a boil. If it’s too thick, thin it out with some broth.
Stir in the cheese and spinach. Cook until cheese has melted and spinach has wilted, about 2-3 minutes.
Remove from the heat and stir in the lemon juice, reserved potato mixture, and chicken. Taste and adjust for salt then garnish with green onion.

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Chicken Pot Pie Baked Potatoes

Comforting Cheesy Chicken and Potato Chowder