Chicken, Potato, and Leek Soup

Sure to become a favorite, this potato, leek, and chicken soup is rich with a heavy cream base--serve it for a filling lunch or dinner.

• Preparation Time: 10 mins
• Cooking Time: 2 hr 15 mins
• Total Time: 2 hr 25 mins
• Calories: 646 Calories

Ingredients

• 3 cups water
• 1 pinch salt and ground black pepper to taste
• 2 (14.5 ounce) cans chicken broth
• 1 quart heavy cream
• 1 tablespoon salted butter
• 1 (2 pound) fryer chicken
• 3 large leeks, sliced
• 2 large potatoes, peeled and diced

Recipe Instructions

Step 1

Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

Step 2

Remove chicken and allow to cool. Strain stock and set aside.

Step 3

Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock; cook at a simmer for 15 minutes.

Step 4

Meanwhile debone the chicken and dice the meat.

Step 5

Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.