Chicken, Leek and Potato Soup Recipe

Introduction

This Chicken, Leek and Potato Soup is a comforting, hearty dish perfect for chilly days. Packed with tender chicken, sweet leeks, and creamy potatoes, it’s simple to make yet full of flavor. Serve it with a dollop of sour cream and fresh dill for an irresistible finish.

Ingredients

• 1 1/4 to 1 1/2 pounds boneless skinless chicken breasts
• Salt and pepper
• 6 tablespoons unsalted butter
• 1 1/2 pounds whole leeks (root ends discarded), sliced into 1/2-inch rounds, rinsed of any grit
• 1 1/2 pounds baby potatoes, cut into bite-sized chunks
• 2 to 3 sprigs fresh thyme
• 7 cups chicken stock
• 2 garlic cloves
• Sour cream, for serving
• 1/4 cup roughly chopped dill, for serving
• 1 lemon, halved

Instructions

1. Step 1: Cut the chicken into bite-sized chunks, season with salt and pepper, and set aside.
2. Step 2: Melt 2 tablespoons of butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Once bubbling, add half the chicken and cook until golden brown on both sides, about 3 minutes per side. Transfer chicken to a plate and repeat with another 2 tablespoons butter and remaining chicken. Adjust heat to avoid burning.
3. Step 3: Add the remaining 2 tablespoons butter, leeks, potatoes, and thyme to the pot. Season with salt and pepper, then stir to lift any browned bits from the bottom. Cook, stirring occasionally, until leeks brighten, about 3 minutes.
4. Step 4: Pour in the chicken stock, cover, and bring to a simmer. Uncover and let it simmer until the liquid reduces slightly and potatoes are very tender, about 15 to 20 minutes. For a thicker texture, mash some potatoes with a wooden spoon.
5. Step 5: Finely grate the garlic into the pot and stir in the chicken along with any juices. Turn off the heat and adjust seasoning with salt to taste.
6. Step 6: Serve the soup in bowls topped or stirred with sour cream, fresh dill, a squeeze of lemon juice, and a sprinkle of black pepper.

Tips & Variations

• For extra depth, use homemade chicken stock or add a splash of white wine before simmering the soup.
• Rinse leeks thoroughly to remove any dirt hidden between layers, ensuring a clean soup.
• Swap baby potatoes for Yukon Gold for a creamier texture or leave the potatoes chunkier based on your preference.
• Add chopped carrots or celery with the leeks for additional flavor and nutrition.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally to prevent sticking. The soup may thicken when chilled; add a splash of water or stock to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for this soup?

Yes, boneless skinless chicken thighs work well too and can add more flavor. Adjust cooking time accordingly to ensure they are fully cooked and tender.

Is this soup freezer-friendly?

Yes, you can freeze the soup for up to 3 months. Cool completely before freezing and leave out the sour cream and dill until serving for the best texture and freshness.

Chicken, Leek and Potato Soup Recipe

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★★★★★

4.7 from 267 reviews

• Author: Thomas
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Halal

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Description

This comforting Chicken, Leek, and Potato Soup is a rich, savory dish perfect for cozy meals. Tender chicken pieces are browned for extra flavor, then simmered with fresh leeks, baby potatoes, and thyme in a flavorful chicken stock. Finished with garlic, fresh dill, and a squeeze of lemon, this soup offers a delightful balance of creamy and fresh tastes, perfect for a satisfying lunch or dinner.

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Ingredients

Scale 1x2x3x

Chicken

• 1 1/4 to 1 1/2 pounds boneless skinless chicken breasts
• Salt and pepper to taste

Vegetables and Herbs

• 1 1/2 pounds whole leeks, sliced into 1/2-inch rounds, rinsed
• 1 1/2 pounds baby potatoes, cut into bite-sized chunks
• 2 to 3 sprigs fresh thyme
• 2 garlic cloves, finely grated
• 1/4 cup roughly chopped fresh dill, for serving
• 1 lemon, halved, for serving

Fats and Liquids

• 6 tablespoons unsalted butter
• 7 cups chicken stock
• Sour cream, for serving

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Instructions

1. Prepare chicken: Cut the chicken breasts into bite-sized chunks. Season them generously with salt and pepper and set aside to season.
2. Brown chicken: Melt 2 tablespoons of butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Add half of the chicken pieces and cook until golden brown on both sides, about 3 minutes per side. Remove the browned chicken to a plate. Repeat this process with another 2 tablespoons butter and the remaining chicken pieces, adjusting heat as needed to prevent burning.
3. Sauté vegetables: Add the remaining 2 tablespoons butter to the pot along with the sliced leeks, baby potatoes, and fresh thyme. Season with salt and pepper. Stir occasionally, cooking until the leeks brighten in color and the vegetables start to soften, about 3 minutes. Scrape the bottom of the pot to lift any browned bits (fond) as you stir.
4. Simmer soup: Pour in the chicken stock, then cover the pot with a lid and bring to a gentle simmer. Once simmering, remove the lid and continue to simmer until the potatoes are very tender and the liquid slightly reduces, about 15 to 20 minutes. For a thicker soup, mash some of the potatoes gently with a wooden spoon while cooking.
5. Finish the soup: Finely grate the garlic directly into the pot. Stir in the browned chicken pieces along with any juices collected on the plate. Turn off the heat and adjust seasoning with salt to taste.
6. Serve: Ladle the soup into bowls. Garnish by topping or stirring in a dollop of sour cream. Sprinkle with chopped fresh dill and finish with a squeeze of lemon juice and a crack of black pepper. Serve hot and enjoy.

Notes

• To clean leeks properly, slice them then rinse thoroughly in cold water to remove any soil trapped between layers.
• For a creamier texture, partially mash potatoes in the soup during simmering.
• You can substitute chicken stock with vegetable stock for a lighter flavor.
• Leftover soup keeps well refrigerated for up to 3 days or can be frozen for up to 2 months.
• Adjust seasoning gradually, especially salt, as the stock and butter add flavor.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: American

Keywords: Chicken soup, leek soup, potato soup, comforting soup, easy dinner, hearty soup