Chicken Leek Potato Soup Recipe

As I sat down to concoct this soul-warming bowl of Chicken Leek Potato Soup, I couldn’t help but feel like I was about to embark on a deliciously cozy adventure—think of it as a culinary hug in a bowl, perfect for those days when you just need a little extra comfort.

I love crafting a comforting bowl of Chicken Leek Potato Soup. The soft leeks and savory garlic bring depth, complemented by a touch of thyme.

A satisfying blend of shredded chicken and diced potatoes make it hearty, while a splash of heavy cream adds richness. It’s a nourishing meal perfect for chilly days.

Chicken Leek Potato Soup Recipe Ingredients

• Olive Oil: Rich in healthy monounsaturated fats, adds flavor.
• Onion: Adds natural sweetness and depth, provides antioxidants.
• Leeks: Mild and sweet, high in vitamins K and B6.
• Garlic: Enhances flavor, offers immune-boosting properties.
• Potatoes: Source of carbohydrates, adds creaminess when cooked.
• Chicken: Provides lean protein, making the soup hearty and satisfying.
• Thyme: Adds earthy flavor, contains antioxidants.
• Heavy Cream: Adds richness and smooth texture to the soup.

Chicken Leek Potato Soup Recipe Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 leeks, white and light green parts only, sliced
• 3 garlic cloves, minced
• 4 cups chicken broth
• 2 cups water
• 3 medium potatoes, peeled and diced
• 2 cups cooked chicken, shredded
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 bay leaf
• 1/2 cup heavy cream
• 2 tablespoons chopped fresh parsley for garnish

How to Make this Chicken Leek Potato Soup Recipe

1. In a big pot, warm the olive oil at medium heat. Toss in the diced onion and the sliced leeks, and let them cook for 5 minutes (you’ll want to sauté them until they’re soft and translucent).

2. Incorporate the minced garlic and sauté for one more minute until you can really smell it.

3. Add the chicken broth and water in, then toss in the diced potatoes, shredded chicken, dried thyme, salt, pepper, and bay leaf. Combine everything well.

4. Raise the heat to high and boil the mixture.

5. Once it reaches a boil, turn the heat down to low, cover the pot, and let it simmer. After about 20 minutes, check to see if the potatoes are tender; if they’re not, let them simmer a bit longer until they are.

6. Extract the bay leaf from the soup.

7. Combine the heavy cream and stir in. Allow the cream to heat through and thicken for about 2-3 minutes.

8. Taste and adjust seasoning with more salt and pepper if necessary.

9. Remove the pot from heat. Use a potato masher or immersion blender to slightly mash or blend the soup, leaving some chunks for texture.

10. Serve hot, garnished with chopped fresh parsley. Enjoy your comforting bowl of Chicken Leek Potato Soup!

Chicken Leek Potato Soup Recipe Equipment Needed

1. Large pot
2. Wooden spoon or spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cup
7. Potato masher or immersion blender
8. Ladle
9. Serving bowls

FAQ

• Q: Can I use chicken stock instead of chicken broth?
  A: Yes, chicken stock can be used in place of chicken broth for a richer flavor.
• Q: Can this soup be made ahead of time?
  A: Absolutely. This soup can be made a day in advance and reheated on the stove. It may thicken, so consider adding a splash of water or broth when reheating.
• Q: What can I use as a substitute for heavy cream?
  A: You can use half-and-half or a dairy-free alternative if you prefer a lighter soup.
• Q: How can I make this soup gluten-free?
  A: Ensure that the chicken broth you use is certified gluten-free to keep this recipe suitable for a gluten-free diet.
• Q: Can I freeze the chicken leek potato soup?
  A: Yes, the soup can be frozen, but it’s best to add the cream after reheating to prevent separation.
• Q: How do I clean leeks?
  A: Slice the leeks, then rinse them in a bowl of water to remove any hidden sand or dirt, draining well before cooking.

Chicken Leek Potato Soup Recipe Substitutions and Variations

• If you don’t have leeks, you can substitute with 2 more medium onions.
• To replace chicken broth, use vegetable broth for a different flavor, or water plus bouillon cubes.
• Swap heavy cream with coconut milk for a dairy-free option.
• Use 1 teaspoon of herbs de Provence instead of thyme for a different herbal note.
• For a more hearty soup, add sweet potatoes in place of regular potatoes for a different taste and texture.

Pro Tips

1. Leek Preparation Make sure to thoroughly rinse the leeks as they can hold dirt between their layers. Slice them first and then soak in a bowl of water to loosen any grit, then drain well before adding them to the pot.

2. Flavor Boost To deepen the soup’s flavor, consider adding a splash of white wine or a tablespoon of lemon juice before adding the broth. Allow it to reduce slightly to enhance the flavor complexity.

3. Herb Infusion For a more intense herbal aroma, consider tying your bay leaf and some fresh thyme in a piece of cheesecloth (making a sachet) before adding it to the soup. This makes it easier to remove later and can enhance infusions.

4. Creaminess Adjustment If you prefer a richer soup, you can increase the heavy cream up to 1 cup. Alternatively, for a lighter option, use half-and-half or a milk-cream mixture instead.

5. Texture Variation If you like a heartier texture, mash just half of the potatoes before adding the shredded chicken, leaving the other half chunky for a more varied mouthfeel.