Chicken, Leek and Potato Soup
Published March 19, 2025
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1¼ to 1½pounds boneless skinless chicken breasts
- Salt and pepper
- 6tablespoons unsalted butter
- 1½pounds whole leeks (root ends discarded), sliced into ½-inch rounds, rinsed of any grit (see Tip)
- 1½pounds baby potatoes, cut into bite-sized chunks
- 2 to 3sprigs fresh thyme
- 7cups chicken stock
- 2garlic cloves
- Sour cream, for serving
- ¼cup roughly chopped dill, for serving
- 1lemon, halved
Nutritional analysis per serving (4 servings)
751 calories; 28 grams fat; 14 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 74 grams carbohydrates; 8 grams dietary fiber; 15 grams sugars; 53 grams protein; 2253 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the chicken into bite-sized chunks, season with salt and pepper and set aside.
- Step 2
Melt 2 tablespoons of the butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Once melted and 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. Reduce the heat as necessary to keep from scorching.
- Step 3
Add the remaining 2 tablespoons butter, along with the leeks, potatoes and thyme to the Dutch oven, season with salt and pepper, then give a good stir to lift any browned bits (this is called the fond) from the bottom of the pot. Cook, stirring occasionally, until the leeks turn brighter in color, about 3 minutes.
- Step 4
Add the stock, cover the pot with a lid and bring to a simmer. Once simmering, uncover and continue to simmer until the liquid has reduced a little and the potatoes are very tender, 15 to 20 minutes (for a thicker soup, mash up some of the potatoes with a wooden spoon).
- Step 5
Finely grate the garlic into the pot and stir in chicken and any juices on the plate. Turn heat off and season with salt to taste.
- Step 6
To serve, ladle into bowls, top with or stir in the sour cream, then top with dill, a squeeze of lemon juice and some black pepper.
- To clean the sliced leeks, simply swish them in a large bowl of water. Lift the leeks out of the gritty water using a fine-mesh sieve or your hand. Repeat as necessary.
Private Notes
Comments
Delicious! No issues using olive oil instead of butter or cooking the chicken in one go. I wish I had cut my potatoes smaller; I was being lazy and figured they were small enough. Don't make my mistake. Served it with a warm baguette I had put in the oven for a few minutes, and that really made it all come together. I'm currently daydreaming of the leftovers I'll be having for dinner - it definitely made more than 4 servings.
@Rachel Cutting thr chicken is Step 1.
This was really nice. Followed the recipe exactly & my husband and I both really enjoyed it. Don’t skip the sour cream, dill, or lemon! I used a bit more than the recommended chicken amount and still wish I had used closer to 2 lb. Like another commenter, I wish I had cut my potato into much smaller pieces. Next time I might add some chopped baby spinach at the same time the chicken goes back in, and add lemon zest along with the juice. Yum!
Loved this very simple, tasty and EASY recipe! The only thing that would make it better is poaching and then shredding the chicken in to the soup. Yummy!
I really liked this - would’ve added 2 poblano peppers and shredded the chicken next time. my cubes were too big.
So delicious! I did not find it bland at all. I had some rich homemade stock that helped. Browning the chicken well and scraping up the fond helped too