Hey Nic Add the Chicken Leek and Potato Soup
Cozy up with a hearty bowl of "Hey Nic Add the Chicken Leek and Potato Soup," a comforting classic with a velvety twist. This soul-warming recipe combines tender shredded chicken, creamy Yukon gold potatoes, and delicately sautéed leeks for a perfectly balanced flavor profile. Fresh herbs like thyme and parsley, along with a splash of heavy cream, elevate this soup to gourmet levels while maintaining its rustic charm. With wholesome ingredients like carrots, celery, and garlic melded together in a rich chicken broth, this soup promises layers of savory goodness in every spoonful. Ready in under an hour and perfect for pairing with crusty bread, this dish is ideal for cozy weeknight dinners or make-ahead meal prep. Indulge in this creamy, hearty chicken leek potato soup—the ultimate comfort food done right.
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Recipe Information
Ingredients
- 2 pieces chicken breast
- 2 large leeks (white and light green parts only)
- 4 medium potatoes (Yukon gold or russet)
- 1 large carrot
- 2 stalks celery stalks
- 3 cloves garlic cloves
- 2 tablespoons butter
- 6 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 leaves bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (for garnish)
Instructions
Begin by prepping the ingredients. Slice the leeks in half lengthwise and rinse under cold water to remove any grit. Thinly slice the leeks. Peel and dice the potatoes into 1-inch cubes. Finely chop the carrot and celery. Mince the garlic cloves. Set aside.
Season the chicken breasts with a pinch of salt and pepper. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and sear for 2-3 minutes per side until golden brown. Remove the chicken and set aside.
In the same pot, melt 2 tablespoons of butter. Add the leeks, carrot, and celery, cooking for 5-7 minutes until softened but not browned. Stir in the minced garlic and cook for another minute.
Add the cubed potatoes, chicken broth, bay leaves, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Return the chicken breasts to the pot. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover and cook for 20 minutes.
Remove the chicken breasts from the pot and shred them using two forks. Discard the bay leaves. Using an immersion blender, blend a portion of the soup directly in the pot to create a slightly creamy consistency, leaving some chunks for texture. If you prefer, transfer about 1/3 of the soup to a blender, blend until smooth, and return it to the pot.
Stir the shredded chicken back into the soup. Add the heavy cream and let the soup simmer on low heat for an additional 5 minutes to heat through.
Taste and adjust seasoning with additional salt and pepper if needed. Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot with crusty bread on the side for a perfect meal.
Nutrition Facts
Calories |
2248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.4 g | 163% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 6882 mg | 299% | |
| Total Carbohydrate | 160.6 g | 58% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 21.3 g | ||
| Protein | 105.5 g | 211% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 413 mg | 32% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 5339 mg | 114% | |
*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.
