Prep the ingredients. Peel and dice the potatoes into 1/2-inch cubes. Dice the onion, celery, and carrots. Mince the garlic. Pat the chicken dry and season lightly with salt and pepper.

Sear the chicken. In a large pot or Dutch oven, heat 1 tablespoon of oil or butter over medium-high. Add the chicken and sear 3–4 minutes per side until lightly browned. It doesn’t need to be cooked through. Remove to a plate and set aside.

Sweat the aromatics. Lower the heat to medium. Add remaining butter or oil, then the onion, celery, and carrots. Cook 5–6 minutes until softened, stirring occasionally. Add the garlic and cook 30 seconds until fragrant.

Build a light roux. Sprinkle in the flour and stir to coat the veggies. Cook 1–2 minutes to remove the raw flour taste. This step helps the soup thicken slightly without becoming heavy.

Add broth and seasonings. Gradually whisk in the chicken broth to avoid lumps. Add the bay leaf, thyme, smoked paprika (if using), and a pinch of salt and pepper.

Add potatoes and chicken. Stir in the diced potatoes. Return the seared chicken (and any juices) to the pot. Bring to a gentle simmer.

Simmer until tender. Cook uncovered for 18–25 minutes, stirring now and then, until the potatoes are tender and the chicken is cooked through.

Shred the chicken. Remove the chicken to a cutting board. Shred or chop into bite-sized pieces, then return it to the pot.

Adjust the texture. For extra creaminess, use a potato masher to lightly mash a portion of the potatoes right in the pot, or blend 1–2 cups of soup and stir it back in. Keep plenty of chunks for a hearty feel.

Finish with cream. Stir in the heavy cream or half-and-half. Simmer 2–3 minutes more. Taste and adjust salt and pepper. Remove the bay leaf.

Serve and garnish. Ladle into bowls and top with chopped parsley or chives. Add crumbled bacon and a sprinkle of cheddar if you like a loaded-soup vibe.