Chicken Potato and Leek Soup
Cozy up with a bowl of hearty Chicken Potato and Leek Soup, a comforting classic perfect for cooler days. This rich and creamy soup combines tender, bite-sized chicken pieces, velvety chunks of yellow potatoes, and the delicate sweetness of sautéed leeks. Infused with garlic, fresh thyme, and a splash of heavy cream for added indulgence, this recipe brings together wholesome flavors in every spoonful. Simmered in chicken stock with aromatic bay leaves, the soup achieves a perfect balance of creaminess and depth. Ready in just an hour, it’s an easy yet satisfying meal ideal for weeknight dinners or casual gatherings. Garnish with a sprinkle of fresh parsley for a vibrant finishing touch, and pair with crusty bread for the ultimate soul-warming experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 leeks (white and light green parts only, sliced into thin rounds)
- 3 garlic cloves (minced)
- 2 chicken breasts (boneless and skinless, cut into bite-sized pieces)
- 4 medium yellow potatoes (peeled and diced)
- 6 cups chicken stock
- 1 cup heavy cream
- 1 teaspoon thyme leaves (fresh)
- 1 bay leaf
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper (freshly ground)
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat the olive oil and butter in a large pot over medium heat.
Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened but not browned.
Add the minced garlic and cook for 1 additional minute until fragrant.
Stir in the bite-sized chicken pieces and cook for 5-6 minutes until lightly browned on all sides.
Add the diced potatoes, chicken stock, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.
Remove and discard the bay leaf. If desired, use a potato masher to lightly mash some of the potatoes in the soup for a creamier texture.
Stir in the heavy cream and cook for an additional 5 minutes over low heat to warm through.
Taste and adjust seasoning with more salt and pepper if needed.
Serve hot, garnished with chopped parsley.
Nutrition Facts
Calories |
2573 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.9 g | 191% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 571 mg | 190% | |
| Sodium | 4645 mg | 202% | |
| Total Carbohydrate | 137.1 g | 50% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 21.1 g | ||
| Protein | 153.6 g | 307% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 315 mg | 24% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2916 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
