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.
Ingredients
Scale
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
Instructions
- Prepare chicken: Cut the chicken breasts into bite-sized chunks. Season them generously with salt and pepper and set aside to season.
- 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.
- 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.
- 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.
- 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.
- 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
