Chicken Potato and Leek Soup

Cozy up with a bowl of hearty Chicken Potato and Leek Soup, a comforting classic perfect for cooler days. This rich and creamy soup combines tender, bite-sized chicken pieces, velvety chunks of yellow potatoes, and the delicate sweetness of sautéed leeks. Infused with garlic, fresh thyme, and a splash of heavy cream for added indulgence, this recipe brings together wholesome flavors in every spoonful. Simmered in chicken stock with aromatic bay leaves, the soup achieves a perfect balance of creaminess and depth. Ready in just an hour, it’s an easy yet satisfying meal ideal for weeknight dinners or casual gatherings. Garnish with a sprinkle of fresh parsley for a vibrant finishing touch, and pair with crusty bread for the ultimate soul-warming experience.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 3 leeks (white and light green parts only, sliced into thin rounds)
• 3 garlic cloves (minced)
• 2 chicken breasts (boneless and skinless, cut into bite-sized pieces)
• 4 medium yellow potatoes (peeled and diced)
• 6 cups chicken stock
• 1 cup heavy cream
• 1 teaspoon thyme leaves (fresh)
• 1 bay leaf
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper (freshly ground)
• 2 tablespoons parsley (chopped, for garnish)

Directions

Step 1

Heat the olive oil and butter in a large pot over medium heat.

Step 2

Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until softened but not browned.

Step 3

Add the minced garlic and cook for 1 additional minute until fragrant.

Step 4

Stir in the bite-sized chicken pieces and cook for 5-6 minutes until lightly browned on all sides.

Step 5

Add the diced potatoes, chicken stock, thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat to low and simmer uncovered for 20-25 minutes, or until the potatoes are tender and the chicken is cooked through.

Step 6

Remove and discard the bay leaf. If desired, use a potato masher to lightly mash some of the potatoes in the soup for a creamier texture.

Step 7

Stir in the heavy cream and cook for an additional 5 minutes over low heat to warm through.

Step 8

Taste and adjust seasoning with more salt and pepper if needed.

Step 9

Serve hot, garnished with chopped parsley.

Nutrition Facts

Serving size	(3500.2g)

Amount per serving	% Daily Value*
Calories	2573.2

Total Fat 148.9g	0%
Saturated Fat 60.9g	0%
Polyunsaturated Fat 3.0g
Cholesterol 570.7mg	0%
Sodium 4645.0mg	0%
Total Carbohydrate 137.1g	0%
Dietary Fiber 15.1g	0%
Total Sugars 21.1g
Protein 153.6g	0%

Vitamin D 28.2IU	0%
Calcium 315.0mg	0%
Iron 20.5mg	0%
Potassium 2916.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.5%

Protein: 24.5%

Carbs: 21.9%