Ingredients for Chicken Potato And Leek Soup
- 4 slices bacon, diced
- Vegetable Oil
- Chicken Breast Halves
- Unsalted Butter
- 2 large leeks, white and light green parts only, thinly sliced and well washed
- Chicken Stock
- Baking Potato
- Fresh Thyme
- Heavy Cream
- Salt to taste
- Fresh Ground Black Pepper
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How to Make Chicken Potato And Leek Soup
- Cook diced bacon and olive oil together in a large saucepan over medium heat, stirring occasionally, until crisp and browned (about 8 minutes).
- Remove bacon with a slotted spoon; set aside on paper towels to drain. Reserve bacon fat in the saucepan.
- Add chicken thighs, skin-side down, to the saucepan. Cook until skin is deeply browned (about 4 minutes).
- Flip and cook the other side until lightly browned (about 2 minutes).
- Transfer chicken to a plate.
- Pour off excess fat from the saucepan, leaving about 1 tablespoon.
- Add butter to the saucepan and return to medium heat.
- Add leeks and cook, stirring occasionally, scraping up any browned bits from the bottom of the pan, until tender (about 8 minutes).
- Stir in chicken stock, diced potatoes, and thyme sprigs.
- Return chicken to the saucepan and bring to a boil.
- Reduce heat to medium-low, cover, and simmer until chicken is cooked through and potatoes are tender (about 25 minutes).
- Remove chicken from the soup and set aside on a cutting board to cool slightly.
- Remove chicken skin and bones; coarsely chop the chicken meat.
- Stir in heavy cream; heat until piping hot, but do not boil.
- Season with salt and pepper to taste.
- Carefully working in batches, puree the soup using an immersion blender or a regular blender (be cautious when blending hot liquids). Return the pureed soup to the saucepan.
- Serve hot, garnished with some of the reserved chopped chicken and bacon.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
21g
Fat
45g
Carbs
5g
