Chicken Salad Chick Loaded Potato Soup Recipe

Chicken Salad Chick loaded potato soup is the kind of food that makes you feel warm and happy on a cold day.

Last winter, my neighbor came home from lunch and couldn’t stop talking about a creamy, cheesy soup she ate at a Chicken Salad Chick restaurant.

She said it was so good that she wanted to have it every day, but it cost too much to keep going back. That made me think – maybe we could make it at home.

So I tried it one weekend, and when she took her first spoonful, she smiled and said it tasted just like the one from the restaurant. That made me so proud and glad I tried.

Today I’m sharing copycat Chicken Salad Chick loaded potato soup recipe so you can enjoy it too. You can make it with simple ingredients from your local store.

No hard steps, just an easy, creamy, and tasty soup with soft potatoes, melted cheese, and crispy bacon on top.

It’s the kind of soup that makes the whole house smell good and brings everyone to the table ready to eat.

What Does “Loaded Potato” Mean

You might hear “loaded potato” and think of a baked potato with lots of toppings. That is exactly what it means!

A loaded potato is a baked potato that is filled with tasty things. It usually has cheese, bacon, green onions, and sour cream.

This soup takes all those wonderful parts and turns them into a warm, creamy bowl of comfort. Every spoonful is like eating a fully-loaded baked potato.

Chicken Salad Chick Loaded Potato Soup Ingredients

Before starting, here’s a complete list of ingredients. Substitutions are included to suit your pantry or preferences.

Main Ingredients

• 3 Large Russet Potatoes, Chopped – Russet potatoes are best for this soup because they have high starch content that creates a naturally creamy texture when cooked and mashed. You can substitute with Yukon Gold potatoes for a slightly sweeter, buttery taste and firmer texture.
• 2 Cups Shredded Sharp Cheddar Cheese – Sharp cheddar gives this soup its rich, tangy flavor and golden color. Monterey Jack or Colby cheese works too, though they’re milder and melt differently than cheddar.
• 6 Slices of Bacon, Chopped – Bacon adds smoky, salty crunch and flavor that makes this soup truly loaded. Turkey bacon is a leaner option that still provides good taste.
• 2 Tbsp of Butter – Butter adds richness and helps create the roux that thickens the soup base. You can replace it with margarine or olive oil for a lighter option.
• 1 Small Onion, Chopped – Onion adds mild sweetness and savory depth to the soup base. Shallots are a good alternative that provide a slightly sweeter, more delicate onion flavor.
• 1 Tbsp Minced Garlic – Fresh garlic gives the soup aromatic flavor and enhances all the other ingredients. Garlic powder can be used instead (about ½ teaspoon) when fresh garlic isn’t available, though fresh tastes better.
• 1/4 Cup All-Purpose Flour – Flour is essential for making the roux that thickens the soup and creates that velvety, smooth consistency. Gluten-free flour can be used instead for those who need to avoid gluten.

Liquid Base and Seasonings

• 2.5 Cups Chicken Broth – Chicken broth forms the flavorful liquid base of the soup and adds savory depth. Vegetable broth works perfectly for a vegetarian version.
• 2 Cups Whole Milk – Whole milk makes the soup creamy and smooth without being too heavy. Half-and-half makes it richer and thicker, while 2% milk works too for a lighter version.
• 1 Tsp Black Pepper – Black pepper adds mild heat and a little spice to balance the creaminess of the soup. You can adjust the amount based on your personal taste and preference for spiciness.
• 1/2 Tsp Onion Powder – Onion powder enhances and deepens the onion flavor throughout the soup. This ingredient is optional when using fresh onions, but it does add an extra layer of savory flavor.
• 1 Tbsp Seasoned Salt – Seasoned salt adds balanced seasoning with hints of herbs and spices mixed in. Regular salt plus a pinch of paprika works too and gives similar flavor results.
• Pinch of Thyme – Thyme adds a subtle herbal note that brightens the rich, heavy flavors of the soup. Just a small amount makes a difference. Oregano can be used as a substitute.
• Dried Parsley for Garnish – Dried parsley adds a pop of green color to your finished soup and makes it look more appealing. Fresh parsley is even better because it’s brighter and more flavorful than dried.
• Green Onions for Garnish – Green onions add freshness, color, and a mild onion bite to each bowl. Chives can replace them and provide a similar mild onion flavor and bright green appearance.

Equipment Needed

1. Large Pot – For cooking soup.
2. Cutting Board – For chopping vegetables and bacon.
3. Sharp Knife – For precise cuts.
4. Measuring Cups and Spoons – To get exact amounts.
5. Wooden Spoon or Spatula – For stirring.
6. Grater – For shredding cheese.
7. Potato Masher – Helps thicken the soup by mashing a few potatoes.
8. Ladle – For serving.

How to Make Chicken Salad Chick Loaded Potato Soup at Home

Step 1 | Cook the Bacon

Chop six slices of bacon into small pieces. Place them in a large pot and cook over medium heat until crispy. Remove most of the bacon and set it aside on a paper towel.

Leave about two tablespoons of the bacon grease in the pot – this adds rich flavor to the soup.

Step 2 | Sauté Butter, Onion, and Garlic

Add two tablespoons of butter to the bacon grease. Once melted, add the chopped onion and minced garlic.

Cook until the onion is soft and translucent, filling your kitchen with a mouthwatering aroma.

Step 3 | Make the Roux

Sprinkle in ¼ cup of all-purpose flour. Stir constantly for 1–2 minutes so it doesn’t burn. The roux will help thicken the soup.

Step 4 | Add the Liquids

Slowly pour in 2½ cups of chicken broth while stirring, then add 2 cups of whole milk. Stir continuously to avoid lumps. The mixture should become smooth and creamy.

Step 5 | Season the Soup

Add 1 teaspoon black pepper, ½ teaspoon onion powder, 1 tablespoon seasoned salt, and a pinch of thyme. Stir well so the seasonings are evenly distributed.

Step 6 | Cook the Potatoes

Add the chopped russet potatoes, making sure the pieces are similar in size for even cooking. Simmer over medium heat for 15–20 minutes, until the potatoes are fork-tender. Stir occasionally to prevent sticking.

Step 7 | Adjust Texture

Mash a few of the potatoes using potato masher or the back of a spoon to thicken the soup, leaving some chunks for texture.

Step 8 | Add Cheese and Bacon

Stir in shredded sharp cheddar cheese, one cup at a time, until fully melted. The soup will turn rich and golden.

Then add the crispy bacon to the pot (save a little for garnish). Stir and taste, adjusting seasoning with more salt or pepper if needed.

Step 10 | Garnish and Serve

Ladle the soup into bowls and top with reserved bacon, extra cheese, green onions, and a sprinkle of parsley.

Serve hot and enjoy your homemade creamy, cheesy Chicken Salad Chick Loaded Potato Soup!

Common Mistakes to Avoid

• Boiling After Adding Dairy: Never let the soup boil once milk or cheese is added. High heat makes dairy curdle and turn grainy. Keep the heat low and simmer gently for a smooth texture.
• Using Pre-Shredded Cheese: Store-bought shredded cheese has coatings that stop it from melting smoothly. Always shred cheese from a block for the best creamy texture.
• Uneven Potato Sizes: Cut all potatoes into even cubes (about ½ to ¾ inch). Uneven pieces cook differently, leaving some mushy and others undercooked.
• Skipping or Rushing the Roux: Don’t skip the roux or dump flour in all at once. Add flour gradually and stir well – it’s what makes the soup thick and creamy.
• Forgetting Bacon Garnish: Add some crispy bacon on top right before serving. If you mix it all in early, it gets soggy and loses that crunch.

Storage and Reheating Tips

1. How to Store Leftovers: Let the soup cool to room temperature before storing. Pour it into airtight containers and keep it in the refrigerator. This helps maintain freshness and prevents separation.

2. Refrigerator and Freezer Storage: In the fridge, it stays good for up to 4 days. For longer storage, freeze it in freezer-safe bags or containers for up to 2 months. Leave some space at the top for expansion when frozen.

3. Best Reheating Methods: To reheat, thaw frozen soup overnight in the fridge.
Warm it on the stove over medium heat, stirring often. Add a splash of milk or broth to bring back the creamy texture. Avoid boiling, as high heat can separate the cheese and milk.

What to Serve With Loaded Potato Soup

• Crusty Bread or Dinner Rolls – Perfect for dipping into the creamy soup. The bread soaks up all the cheesy broth.
• Simple Green Salad – A fresh salad with light dressing balances the richness of the soup. Use lettuce, cucumbers, and tomatoes.
• Grilled Cheese Sandwich – Pairs perfectly with soup. The crispy, buttery sandwich complements the creamy texture.
• Cornbread – Slightly sweet cornbread is a classic side. It adds a different texture and flavor.
• Steamed Vegetables – Broccoli, green beans, or carrots add color and nutrition to your meal.
• Crackers or Breadsticks – Simple and easy. Great for younger kids who want something crunchy.
• Coleslaw – The tangy crunch of coleslaw cuts through the richness of the soup nicely.

Chicken Salad Chick Loaded Potato Soup Recipe FAQs

1. Can I make this soup without bacon?

Yes, you can skip bacon or use turkey bacon for a lighter version. To keep the smoky taste, add a small dash of smoked paprika or liquid smoke. The soup will still taste creamy and flavorful.

2. Can this soup be made in a slow cooker?

You can, but you need to do the first steps on the stove. Cook the bacon and make the roux with the butter, onion, and garlic in a pot.

Once you have added the broth and milk and stirred it smooth, pour that mixture into your slow cooker. Then add the potatoes and seasonings.

Cook on low for 6-7 hours or on high for 3-4 hours. Add the cheese and bacon right before you serve.

3. Why did my soup turn grainy?

That happens when the cheese overheats. Always lower the heat before adding cheese and stir until it melts slowly.

Using pre-shredded cheese with anti-caking powder can also cause this issue – fresh cheese melts better.

4. Can I add other ingredients to this soup?

Of course! This recipe is a great base. You could add some cooked, chopped broccoli to make it like a broccoli cheddar soup. A little bit of hot sauce would give it a spicy kick.

Some people like to add a spoonful of sour cream at the end for extra tang and creaminess.

5. Can I use an immersion blender to make it smoother?

Yes, blend part of the soup for a creamier finish. Just don’t blend all of it – leaving some chunks of potato keeps it hearty. Pulse a few times, then stir well to combine.

This copycat recipe offers a creamy, flavorful version of the favorite loaded potato soup. It uses simple ingredients and clear steps that anyone can follow.

Feel free to adjust the ingredients to your own taste. I hope you try this recipe at home. Let me know how your version turns out.