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This chicken, potato, and leek soup is my favorite soup. Very comforting.

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Recipe Summary

prep:
10 mins
cook:
2 hrs 15 mins
total:
2 hrs 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

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  • Remove chicken and allow to cool. Strain stock and set aside.

  • Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock; cook at a simmer for 15 minutes.

  • Meanwhile debone the chicken and dice the meat.

  • Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.

Cook's Note:

Milk can be substituted for cream but be careful to turn down heat as milk will curdle.

Nutrition Facts

646 calories; protein 16.1g; carbohydrates 27.8g; fat 53.3g; cholesterol 199.8mg; sodium 557.7mg. Full Nutrition
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