🥣 Creamy Chicken & Vegetable Potato Soup (Aldi Edition)
Cozy, creamy chicken and potato soup made with Aldi staples. Tender shredded chicken, Yukon Gold potatoes, mixed veggies, and a blended creamy broth that tastes like chicken pot pie in a bowl. Easy crockpot comfort for busy weeknights or meal prep.
🧂 Ingredients (Serves ~5)
- 1 1/2 lb Never Any! chicken breasts or thighs (~$6.00)
- 3 cups Yukon Gold (yellow) potatoes, diced (~$2.50)
- 2 bags Season’s Choice frozen mixed vegetables, 12 oz each (~24 oz total, ~$3.50)
- 1 small onion, diced (~$0.75)
- 6 cups chicken broth (~$3.00)
- 1 can cream of chicken soup (~$1.25)
- 1 can cream of mushroom soup (~$1.25)
- 8 oz full-fat cream cheese (~$1.50)
- 1/2 cup plain Greek yogurt (~$0.75)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp thyme or Italian seasoning
- Salt & black pepper, to taste
🍳 Directions
- Load the crockpot: Add chicken, diced potatoes, onion, chicken broth, cream of chicken soup, cream of mushroom soup, garlic powder, onion powder, thyme, salt, and pepper to the slow cooker. Stir gently to combine.
- Cook until tender: Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the chicken and potatoes are fork-tender.
- Blend the base: Remove the chicken and set aside to shred. Add the cream cheese and Greek yogurt to the crockpot. Use an immersion blender to blend the broth-and-potato mixture until creamy and smooth.
- Finish the soup: Shred the chicken with two forks and return it to the crockpot along with the two bags of frozen mixed vegetables. Stir, cover, and cook for another 20–30 minutes, until the veggies are heated through and tender.
- Taste & serve: Adjust salt and pepper as needed. Ladle into bowls and serve warm. Garnish with fresh parsley, shredded cheddar, or crusty bread on the side if you’d like.
💪 Macros (Per Serving — ~5 servings)
- Calories: ~620
- Protein: ~27 g
- Carbs: ~45 g
- Fat: ~36 g
- Fiber: ~4 g
🥔 Potato Note
Yukon Gold potatoes (often labeled “gold” or “yellow” at Aldi) work best here. They hold their shape, blend smooth without getting gummy, and add a naturally buttery flavor. Russets will make the soup thicker and softer, while red potatoes stay firmer and give you a lighter, brothier texture.
👨👩👧 Family Note
This soup is everything you want on a cold night — creamy, hearty, and mostly hands-off. It reheats beautifully and makes enough for leftovers, so it fits right into a Weekly Aldi Meal Prep rotation. Think chicken pot pie, but in cozy soup form.