Best 2 Chicken Potato And Leek Soup Recipes

In a world of culinary delights, few dishes can rival the warmth and comfort of a hearty chicken potato and leek soup. This classic dish, a testament to the harmony of simple ingredients, has captivated taste buds for generations. Whether you're looking to chase away the winter chill or simply craving a soothing and nourishing meal, this soup promises to deliver a symphony of flavors that will leave you feeling satisfied and content. With its tender chicken, creamy potatoes, and aromatic leeks, this culinary creation is a true embodiment of comfort food, perfect for any occasion.

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CHICKEN, POTATO, AND LEEK SOUP

Chicken, Potato, and Leek Soup image

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

Provided by georgia

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 2h25m

Yield 8

Number Of Ingredients 8

Ingredients

1 (2 pound) fryer chicken
3 cups water
2 (14.5 ounce) cans chicken broth
1 tablespoon salted butter
3 large leeks, sliced
1 quart heavy cream
2 large potatoes, peeled and diced
1 pinch salt and ground black pepper to taste

Steps:

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).
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.

Nutrition Facts : Calories 646.2 calories, Carbohydrate 27.8 g, Cholesterol 199.8 mg, Fat 53.3 g, Fiber 3 g, Protein 16.1 g, SaturatedFat 30.4 g, Sodium 557.7 mg, Sugar 3.5 g

CHICKEN, POTATO, AND LEEK SOUP

Chicken, Potato, and Leek Soup image

Make and share this Chicken, Potato, and Leek Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken Breast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

4 bacon, slices coarsely chopped
2 teaspoons vegetable oil
2 (12 ounce) bone-in skin-on chicken breast halves
2 tablespoons unsalted butter
3 large leeks, chopped, white and green parts only (about 2 cups)
8 cups chicken stock
1 large baking potato, peeled and diced
1 teaspoon finely chopped fresh thyme
1/2 cup heavy cream
salt
fresh ground black pepper

Steps:

Cook bacon and oil together in a large saucepan over medium heat, stirring occasionally, until crisp and browned, about 8 minutes.
Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the saucepan.
Add the chicken to the fat, skin side down.
Cook until the skin is deeply browned, about 4 minutes.
Turn and cook the other side until lightly browned, about 2 minutes; transfer to a plate.
Pour off any fat in the saucepan.
Add the butter to the saucepan and return to medium heat.
Add the leeks and cook, stirring occasionally, scraping up any browned bits in the bottom of the saucepan, until tender, about 8 minutes.
Stir in the stock with the potato and thyme.
Return the chicken to the saucepan and bring to a boil.
Decrease heat to medium-low; simmer until the chicken is cooked through and the potato is tender, about 25 minutes.
Transfer the chicken to the cutting board; remove the skin and bones and coarsely chop the meat; set aside.
Add the cream to the soup and heat until piping hot, but do not boil.
Season with salt and pepper to taste.
In batches, puree the soup in a blender and return to the saucepan.
Serve hot, topping each serving with some of the chicken and bacon.

Tips:

For a richer flavor, use chicken broth instead of water.
Add a bay leaf or two to the soup for extra depth of flavor.
If you don't have leeks, you can use onions instead.
If you want a thicker soup, add a cornstarch slurry (equal parts cornstarch and water) to the soup at the end of cooking.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

This chicken, potato, and leek soup is a hearty and flavorful dish that is perfect for a cold winter day. It is also a great way to use up leftover chicken. The soup is easy to make and can be tailored to your own taste. So next time you are looking for a comforting and delicious soup, give this recipe a try.