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.
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!
@Rachel Cutting thr chicken is Step 1.
I’ve done a version of this for years and I add chopped celery, broccoli, and diced carrots to make it more nutritious. I like blending it or using an immersion blender to make a purée out of it. I agree with adding dill sour cream and maybe shredded cheese. I’ve also topped with crème fraîche. Use lots of fresh black pepper. It’s divine.
Excellent soup! We forgot the sour cream and it was still great.
this was delicious - used a mix of olive oil and butter for lack of butter at home. Took advice to cut potatoes small. Increased chicken, added extra broth and kale, and used immersion blender just a bit. Loved this and would make again - wonderful dish and we enjoyed leftovers. Could easily see adding hot red pepper (but not necessary) or tossing in other vegetables like mushrooms. Perfect for a cold night!