Go Back
–+ servings
Butternut squash and chicke soup main

Chicken and Potato Soup with Leeks

This Chicken and Potato Soup with Leeks is everything you want on a cold day: warm, hearty, and comforting. Leeks, potatoes, and garlic create a savoury base when sauteed in chicken schmaltz. Layered on top of that is my flavourful homemade yoich with it's chicken and beef notes. Fresh thyme adds a brightness to the soup, which beautifully balances out the richness of the cream. This entire meal can easily be on your table under forty minutes if you use my yoich recipe, making it the perfect weeknight food on a chilly day.
No ratings yet
Print Pin
Course: dinner, Lunch
Cuisine: American
Keyword: chicken, chicken soup, creamy soup, leek, potato, soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 309kcal
Author: Anneke Silva

Equipment

  • Baking pan
  • Parchment Paper
  • Food Processor
  • Dutch oven
  • Wooden spoon
  • Kitchen knife
  • Cutting Board
  • Baking sheet

Ingredients

  • 1 Chicken cooked and shredded (I used the chicken from my Yoich recipe)
  • 5 cups Chicken Broth preferably homemade
  • 3 sprigs Thyme
  • 1 Leek washed thoroughly and sliced thin
  • 2 tbsp Schmaltz
  • 1 1/2 lbs Potatoes peeled and chopped
  • 1 cup 10 % Cream
  • Black Pepper to taste
  • 1/4 tsp Kosher Salt
  • 4 cloves Garlic

Instructions

  • Boil potatoes for 10 minutes until fork tender then drain.
  • Sautee the leeks in schmaltz on medium heat for 5 minutes.
    Sautee the leeks in schmaltz on medium heat for 5 minutes.
  • Add the potatoes, two cloves of garlic, and a pinch of salt then sautee for another 5 minutes then set aside.
    Add the potatoes, two cloves of garlic, and a pinch of salt then sautee for another 5 minutes then set aside.
  • Add the chicken and garlic to the pan and cook for 5 minutes, adding more schmaltz if needed.
    Add the chicken and garlic to the pan and cook for 5 minutes, adding more schmaltz if needed.
  • Blitz the potatoes, garlic, leeks and thyme while you're heating the chicken broth.
    Blitz the potatoes, garlic, leeks and thyme while you're heating the chicken broth.
  • Add the potato puree, chicken, and fresh thyme to the broth then reduce it to a simmer and add the cream, stirring to mix.
    Add the potato puree, chicken, and fresh thyme to the broth then reduce it to a simmer and add the cream, stirring to mix.

Nutrition

Calories: 309kcal | Carbohydrates: 18g | Protein: 15g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 1019mg | Potassium: 816mg | Fiber: 3g | Sugar: 4g | Vitamin A: 15330IU | Vitamin C: 42mg | Calcium: 95mg | Iron: 2mg