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!
Really satisfying soup. I used skin on bone in chicken legs and simmered the soup for about an hour. Turned out fantastic.
Absolutely delicious. Made a double batch and I didn’t make any alterations to the 2x recipe. It helped to have fresh potatoes and dill from the garden but that was just an added bonus.
This ones a banger!