Classic Potato Leek Soup Recipes Recipe For Chicken

MAKE THIS CLASSIC POTATO-LEEK SOUP IN 35 MINUTES

Steps:

• Add olive oil to a large pot over medium-low heat. Add leeks, onion, and garlic, and cook until translucent, about 7-8 minutes.
• Add chicken stock, salt, pepper, bay leaves, thyme, and potatoes. Bring to a simmer. Simmer until potatoes are soft, about 15-17 minutes. Remove bay leaves from pot.
• Using an immersion blender, process soup in the pot until smooth. Stir in half-and-half and simmer another 5 minutes. Garnish with thyme, chives, and a drizzle of olive oil, if you'd like.

CLASSIC POTATO LEEK SOUP

Steps:

• Heat the butter in a large wide pot over medium heat. Add the garlic, leeks and onion and cook, covered, stirring occasionally, until soft and not browned, about 12 minutes. Raise the heat to medium-high, pour in the wine and continue to cook, uncovered, until almost dry, about 4 minutes.
• Add the potatoes, bay leaf, thyme, 7 cups water, 1 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat to maintain a simmer and cook, covered, until the potatoes are very tender, about 20 minutes. Remove from the heat and cool slightly.
• Remove and discard the thyme and bay leaf. Working in batches, transfer the mixture to a blender and carefully puree until smooth, taking care not to fill the carafe more than half full per batch, or puree with an immersion blender in the pot. Reheat the soup over medium heat until steaming.
• Whisk in the cream and lemon juice. Adjust the seasoning with additional salt and pepper. Ladle the soup into bowls. Garnish with fresh thyme leaves, a drizzle of oil and a frizzled leeks or shallot if using.

CHICKEN, POTATO, AND LEEK SOUP

Steps:

• 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).
• Remove chicken and allow to cool. Strain stock and set aside.
• 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.
• Meanwhile debone the chicken and dice the meat.
• Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.

CHICKEN, POTATO, AND LEEK SOUP

Steps:

• Cook bacon and oil together in a large saucepan over medium heat, stirring occasionally, until crisp and browned, about 8 minutes.
• Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the saucepan.
• Add the chicken to the fat, skin side down.
• Cook until the skin is deeply browned, about 4 minutes.
• Turn and cook the other side until lightly browned, about 2 minutes; transfer to a plate.
• Pour off any fat in the saucepan.
• Add the butter to the saucepan and return to medium heat.
• Add the leeks and cook, stirring occasionally, scraping up any browned bits in the bottom of the saucepan, until tender, about 8 minutes.
• Stir in the stock with the potato and thyme.
• Return the chicken to the saucepan and bring to a boil.
• Decrease heat to medium-low; simmer until the chicken is cooked through and the potato is tender, about 25 minutes.
• Transfer the chicken to the cutting board; remove the skin and bones and coarsely chop the meat; set aside.
• Add the cream to the soup and heat until piping hot, but do not boil.
• Season with salt and pepper to taste.
• In batches, puree the soup in a blender and return to the saucepan.
• Serve hot, topping each serving with some of the chicken and bacon.

CLASSIC LEEK AND POTATO SOUP

Steps:

• Wash the leeks, pat dry and cut into small dice. Dice onions and potatoes, set to one side.
• Heat the butter in a large saucepan, add the leaks and onions and cook gently, stirring for 2-3 minutes.
• Add stock and bring to the boil, simmer for 30 minutes then add the diced potatoes and simmer for a further 10 minutes.
• Cool slightly and and blend about 25% only for a few seconds, return to the pan, stir, adding salt and pepper to taste.
• Will keep for 2-3 days in the fridge, and freezes well.

CLASSIC POTATO LEEK SOUP

Steps:

• In a pot, melt butter over medium heat. Add leeks, celery, 1/2 teaspoons salt and 1/4 teaspoons pepper and cook, stirring often, for 5 minutes or until leeks are tender.
• Add potatoes, broth and 1 cup water; cover and bring to a boil over high heat.
• Reduce heat to medium-low and boil gently, covered, for 15 minutes or until potatoes are soft. Remove from heat.
• In a blender, in batches, or with an immersion blender, purée about half the soup until smooth, leaving half chunky. Return to pot, if necessary.
• Stir in milk; heat over medium heat, stirring often, just until steaming (do not let boil).
• Stir in lemon juice and season to taste with salt and pepper.
• COOKING TIPS: Be sure to wash leeks well - they often have sand hidden between the layers. Cut the leek in half lengthwise and rinse well; separate layers and rub out any grit, shake dry, then slice.