chicken potato and leek soup in a bowl
Soups

Creamy Chicken Potato and Leek Soup

Cooks in 45 minutes Difficulty Easy 0 comments

There’s nothing quite as satisfying as a bowl of warm, creamy soup, especially when it combines the richness of chicken, the heartiness of potatoes, and the subtle sweetness of leeks.

If you’re looking for a comforting and nourishing dish that will delight your taste buds, then our recipe for creamy chicken potato leek soup is just what you need. In this blog post, we’ll guide you through the process of creating this delectable soup, providing tips and tricks along the way to ensure your soup turns out perfect every time.

The Magic of Chicken, Potatoes, and Leeks

Chicken, potatoes, and leeks are a match made in culinary heaven. The tender, juicy chicken adds protein and depth to the soup, while the potatoes provide a creamy texture and satisfying bulk.

The leeks, with their delicate flavor reminiscent of onions and garlic, bring a subtle sweetness that balances the dish perfectly. Together, these ingredients create a harmonious symphony of flavors that will have you craving seconds.

Nutritional Benefits

Chicken Potato and Leek Soup offers a balanced combination of nutrients, making it a wholesome and satisfying meal choice.

Potatoes provide a good source of vitamins C and B6, fiber, and potassium. Chicken adds high-quality protein, while leeks contribute vitamins A, K, and folate.

This soup is often made with a broth base, which can help with hydration and provide additional health benefits.

Culinary Variations

Chicken Potato and Leek Soup offers ample room for personalization and creativity in the kitchen.

Some variations incorporate additional ingredients such as carrots, celery, herbs, or spices to enhance the flavor profile.

The soup can be adapted to different dietary preferences, including vegetarian or vegan options by substituting chicken with plant-based alternatives or using vegetable broth.

Step-by-Step Recipe

Step 1: Gather your ingredients: Shredded chicken from a roast, potatoes, leeks, butter, chicken broth, heavy cream, garlic, and spices (bay leaves and thyme).

Step 2: Prep the ingredients: Shred the your roast chicken, slice the leeks, and dice the potatoes. Peel the garlic and gather the spices.

Step 3: Sauté leeks and garlic: In a large pot, melt butter over medium heat. Then, cook leeks and garlic, sautéing until fragrant but don’t brown!

Step 4: Add potatoes and broth: Stir in the diced potatoes, spices and pour in the chicken broth. Afterwards, bring to a boil, then reduce the heat and let it simmer until the potatoes are tender.

Step 5: Create the creamy base: Purée the soup, and then add in the heavy cream, stirring gently. Allow the soup to simmer for a few more minutes, allowing the flavors to meld together.

Step 6: Season to perfection: Season the soup with salt and pepper and don’t forget to add your shredded chicken!

Step 7: Serve and enjoy: Ladle the creamy chicken potato leek soup into bowls, garnish with fresh herbs if desired, and serve with warm crusty bread or a side salad. Your taste buds are in for a treat!

Tips for Success

  • For a thicker consistency, you can use an immersion blender to partially puree the soup.
  • Experiment with different herb combinations to customize the flavors to your liking.
  • Make a larger batch and freeze individual portions for quick and convenient meals on busy days.

Creamy chicken potato leek soup is a versatile and comforting dish that never fails to impress. Whether it’s a chilly winter evening or a cozy gathering with loved ones, this soup is sure to warm both your body and soul.

With our easy-to-follow recipe and helpful tips, you’ll be able to recreate this flavorful masterpiece in your own kitchen. So go ahead, embrace the magic of chicken, potatoes, and leeks, and savor the creamy goodness of this delightful soup. Bon appétit!

Creamy chicken leek and potato soup in a bowl

Creamy Chicken Potato Leek Soup

This hearty and nourishing dish brings together tender chicken, creamy potatoes, and delicate leeks in a velvety, flavorful soup that's sure to be loved by all members of the family!
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Course: Soup
Cuisine: Irish
Keyword: Winter Soul Soups
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 646kcal
Author: Micah Alvord
Cost: $20

Equipment

  • 1 Large pot

Ingredients

  • 4 tbsp unsalted butter
  • 5 leeks white and light green parts only, washed & roughly chopped
  • 1 bulb of garlic peeled
  • 6 – 8 potatoes roughly chopped
  • 8 cups chicken or vegetable broth
  • 2 bay leaves
  • 1 small bunch fresh thyme plus more for garnish if desired
  • salt and pepper season to taste
  • 1 cup heavy cream
  • Cooked shredded chicken

Instructions

  • On low to medium heat, melt the butter in the pot.
    4 tbsp unsalted butter
  • Lightly sauté leeks and garlic until leeks are soft and wilted. Stir regularly and adjust heat to low to prevent browning.
    5 leeks, 1 bulb of garlic
  • Add the rest of the ingredients (except for heavy cream and chicken). Bring to a boil and then lower heat to a simmer. Cook for 15 minutes until potatoes are soft. Tip: Place the fresh thyme with the sprigs in the soup. The boiling and simmering will detach the thyme leaves from the sprigs.
    6 – 8 potatoes, 8 cups chicken or vegetable broth, 2 bay leaves, 1 small bunch fresh thyme, salt and pepper
  • Once potatoes are soft, remove the thyme sprigs and scrape a little (if needed) to shake off any excess thyme leaves. Also remove all the bay leaves. Turn off heat.
  • Use a stick immersion blender, purée all the ingredients until smooth and creamy. If you don't have a stick immersion blender, you can use a blender and in batches, blend the soup until it is smooth and creamy.
  • Return pot back to stove and on low heat, add the heavy cream and shredded chicken. Mix well.
    1 cup heavy cream, Cooked shredded chicken
  • Enjoy!

Nutrition

Calories: 646kcal | Carbohydrates: 76g | Protein: 13g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 107mg | Sodium: 1803mg | Potassium: 1695mg | Fiber: 9g | Sugar: 11g | Vitamin A: 3110IU | Vitamin C: 77mg | Calcium: 168mg | Iron: 5mg

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