Cream Of Chicken Leek Soup Recipe

Indulge in this comforting and creamy chicken and leek soup, a refined twist on a classic! This recipe, originally inspired by Super Food Ideas magazine (August 2005), has been updated for modern palates. Enjoy it hot and fresh, or savor the delicious flavors even better the next day. Perfect for a cozy weeknight dinner or a sophisticated lunch.

Prep Time 15 mins
Cook Time 35 mins
Calories 302.2 kcal
Protein 40g
Rating 5.0 (1 Reviews)
Cream Of Chicken Leek Soup

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Cream Of Chicken Leek Soup

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How to Make Cream Of Chicken Leek Soup

  1. Heat olive oil in a large saucepan over medium heat.
  2. Add sliced leeks, celery, and carrots. Cook for 6-7 minutes, or until softened. Set aside on a plate.
  3. Melt butter in the same saucepan over medium heat until foamy. Whisk in flour and cook for 1 minute, stirring constantly.
  4. Remove from heat and gradually whisk in heavy cream and chicken stock until smooth.
  5. Return the saucepan to medium heat and bring the mixture to a simmer, stirring occasionally.
  6. Add the cooked vegetables back to the saucepan.
  7. Using an immersion blender, carefully purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a food processor and blend until smooth.
  8. Return the soup to the saucepan (if using a food processor). Stir in shredded chicken and parsley. Heat through gently. Season with salt and pepper to taste.
  9. Serve hot and enjoy!

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

28g

Fat

33g

Carbs

6g