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
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.
  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.

Aug 07, 2024