Creamy Chicken, Potato, and Leek Soup
Delight in this comforting and hearty soup, featuring tender chicken, flavorful leeks, and creamy potatoes, all simmered in a rich chicken stock and finished with a touch of luxurious heavy cream. This indulgent soup is perfect for warming up during chilly days or impressing guests with a sophisticated bowl of goodness.
Ingredients
| 4 | bacon, slices coarsely chopped |
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| 2 | teaspoons vegetable oil |
| 2 | (12 ounce) bone-in skin-on chicken breast halves |
| 2 | tablespoons unsalted butter |
| 3 | large leeks, chopped, white and green parts only (about 2 cups) |
| 8 | cups chicken stock |
| 1 | large baking potato, peeled and diced |
| 1 | teaspoon finely chopped fresh thyme |
| 1⁄2 | cup heavy cream |
| salt | |
| fresh ground black pepper |
Instructions
| 1. | Begin by cooking the bacon and oil together in a large saucepan over medium heat, stirring occasionally, until the bacon is crisp and browned, which should take about 8 minutes. |
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| 2. | Using a slotted spoon, transfer the bacon to paper towels to drain, while leaving the flavorful fat in the saucepan. |
| 3. | Next, add the chicken to the rendered fat, placing the skin side down. |
| 4. | Allow the chicken to cook until the skin is deeply browned, approximately 4 minutes. |
| 5. | Turn the chicken and cook the other side until lightly browned, for about 2 minutes, then transfer it to a plate. |
| 6. | Carefully pour off any excess fat from the saucepan. |
| 7. | Add butter to the saucepan, and return to medium heat. |
| 8. | Add the chopped leeks to the pan and cook, stirring occasionally, while scraping up any browned bits from the bottom, until the leeks are tender, typically around 8 minutes. |
| 9. | Stir in the chicken stock, diced potato, and fresh thyme. |
| 10. | Return the cooked chicken to the saucepan and bring everything to a boil. |
| 11. | Reduce the heat to medium-low and simmer the soup until the chicken is fully cooked and the potatoes are tender, which should take approximately 25 minutes. |
| 12. | Transfer the chicken to a cutting board, remove the skin and bones, and coarsely chop the meat before setting it aside. |
| 13. | Add the heavy cream to the soup and heat it until piping hot, being careful not to let it boil. |
| 14. | Season the soup with salt and pepper to your liking. |
| 15. | In batches, puree the soup in a blender before returning it to the saucepan. |
| 16. | Serve the soup hot, garnishing each serving with a portion of the chopped chicken and crispy bacon. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 375.6 kcal |
| Protein | 25.6 g |
| Fat | 22.2 g |
| Carbohydrates | 17.4 g |
| Fiber | 0.9 g |
| Sugar | 5.3 g |
Published on Aug 07, 2024 by Luminița