This healthy one pot Cheesy Chicken Potato Soup with spinach is a creamy potato soup made without cream, thanks to a special technique using the blender.

Cheesy Chicken and Potato Soup made without cream

Well it finally happened. January turned into January by welcoming us with enough snow to make me not want to leave my apartment.

Luckily I work from home so I don’t have to leave. I do not miss those days where I would be forced to drive in snow and ice to show up for work.

One time I stayed home because my entire driveway was an ice skating rink (we all brought our work laptops home in case that happened, so I still worked).

The next day, my boss gave me a really hard time about it and told me how he managed to drive over the big mountain and show up for work.

Good for you. I didn’t want to die that morning, thankyouverymuch.

ANYWAY. When it’s cold and snowy outside, all I want to eat for dinner is soup.

Although I’m not one to go health crazy with kale and quinoa, at the same time I don’t want a heavy, fattening soup in January.

That’s when I developed this Cheesy Chicken Potato Soup.

Despite how creamy and comforting it looks, I didn’t use a single drop of cream or milk. None.

How is it possible to still have a creamy, fulfilling soup without sacrificing flavor? By using pureed potatoes as a thickener!

You may have heard of using potato flakes as a thickener, but I used fresh potatoes because that’s what I had on hand.

Think about your favorite mashed potatoes then think about adding more liquid to make it soup consistency.

Then stir in chicken, more potato, and spinach to make it a meal.

The best part is nobody will know you made this healthy by leaving out the cream.

Cheesy Chicken and Potato Soup made without cream

I must admit this cheesy chicken potato soup recipe is not one I would have naturally made.

However, I was challenged to make a healthy potato soup as most people are getting back on track with their eating habits after the holidays.

Potatoes are considered a healthy vegetable because they provide 45 percent of your daily vitamin C, have more potassium than a banana, are heart healthy, and more.

How’s that for starting the new year off right?

Cheesy Chicken and Potato Soup made without cream

If you have leftover soup, it will thicken up greatly in the refrigerator thanks to the pureed potatoes. Add some more chicken broth or water, stir it up, then reheat.

Want more healthy soup recipes? Check out my Kohlrabi Soup!

Cheesy Chicken Potato Soup

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 the blender.


  • 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


  1. 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.
  2. 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.
  3. Add the garlic and cook 1 minute.
  4. 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.
  5. 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.
  6. 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.
  7. Pour the soup back into the pot and bring to a boil. If it's too thick, thin it out with some broth.
  8. Stir in the cheese and spinach. Cook until cheese has melted and spinach has wilted, about 2-3 minutes.
  9. 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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