Cream Of Potato Leek Zucchini And Chicken Soup Recipes

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CHICKEN, POTATO, AND LEEK SOUP



Chicken, Potato, and Leek Soup image

This chicken, potato, and leek soup is my favorite soup. Very comforting.

Provided by georgia

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 2h25m

Yield 8

Number Of Ingredients 8

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

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.

Nutrition Facts : Calories 646.2 calories, Carbohydrate 27.8 g, Cholesterol 199.8 mg, Fat 53.3 g, Fiber 3 g, Protein 16.1 g, SaturatedFat 30.4 g, Sodium 557.7 mg, Sugar 3.5 g

CREAM OF LEEK AND POTATO SOUP



Cream of Leek and Potato Soup image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 7

3 cups sliced leeks, white and tender green parts
3 cups peeled and roughly chopped baking potatoes, like russets
6 cups water
11/2 teaspoons salt
1/2 cup heavy cream
1/2 cup creme fraiche or sour cream
1/3 cup minced chives or parsley

Steps:

  • In a large heavy saucepan, bring the leeks, potatoes, water, and salt to the boil over high heat. Cover partially, reduce heat, and simmer for 20 to 30 minutes until the vegetables are tender. Correct the seasoning, to taste, and puree with a handheld immersion blender, or in batches in a food processor.
  • Whisk in the cream and reheat before serving. Top each serving with a dollop of creme fraiche and sprinkling of fresh chives.

CREAM OF CHICKEN AND LEEK SOUP WITH GNOCCHI



Cream of Chicken and Leek Soup With Gnocchi image

Make and share this Cream of Chicken and Leek Soup With Gnocchi recipe from Food.com.

Provided by JackieOhNo

Categories     Chicken

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
3 leeks, thinly sliced
5 stalks celery & tops, thinly sliced
1 bay leaf
salt, to taste
pepper, to taste
1 (32 ounce) container chicken broth
2 cups heavy cream
1 lb chicken tenders, cut into small chunks
1 (16 ounce) package potato gnocchi
1 (16 ounce) package spinach gnocchi
1/2 cup Italian parsley, chopped
3 tablespoons dry sherry
1 teaspoon sweet smoked paprika

Steps:

  • In a Dutch oven, heat the olive oil over medium heat. Add the leeks (white and tender green parts split lengthwise and thinly sliced crosswise), celery (from the heart with leafy tops, thinly sliced), bay leaf, salt, and pepper to taste and cook until the vegetables are soft, about 5 minutes.
  • Add the chicken broth and bring to a boil, about 3 minutes. Stir in the cream, lower the heat and simmer until the soup bubbles at the edges.
  • Add the chicken and gnocchi and cook for 5 minutes. Remove the bay leaf.
  • Stir in the parsley, sherry (if using), and parika; serve.

Nutrition Facts : Calories 732.2, Fat 54, SaturatedFat 29.2, Cholesterol 228.9, Sodium 942.9, Carbohydrate 17.5, Fiber 2.5, Sugar 4.9, Protein 35.2

CREAMY POTATO AND LEEK SOUP



Creamy Potato and Leek Soup image

Not only do my somewhat picky kids love to eat this soup, they love to help me make it too...delicious and simple!

Provided by Mama2ME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
3 leeks (white and pale green parts only), sliced
1 tablespoon chopped garlic
salt and ground black pepper to taste
1 quart chicken broth
1 tablespoon cornstarch
5 ½ cups peeled and diced potatoes, or more to taste
1 tablespoon onion powder
2 teaspoons garlic powder
2 cups half-and-half

Steps:

  • Melt butter in a large pot over medium heat. Cook and stir leeks, garlic, salt, and pepper in the hot butter until leeks are tender and lightly browned, about 15 minutes.
  • Stir chicken broth and cornstarch together in a bowl until cornstarch is dissolved; pour over the leek mixture. Add potatoes to the broth mixture and bring to a boil; season with onion powder and garlic powder. Reduce heat, add half-and-half to broth mixture, and simmer until potatoes are tender, about 30 minutes.
  • Remove pot from heat and blend soup using a hand blender until smooth; season with salt and pepper.

Nutrition Facts : Calories 250 calories, Carbohydrate 28.9 g, Cholesterol 40.1 mg, Fat 13.2 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 8 g, Sodium 538.9 mg, Sugar 3.2 g

CHICKEN, POTATO, AND LEEK SOUP



Chicken, Potato, and Leek Soup image

Make and share this Chicken, Potato, and Leek Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken Breast

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 11

4 bacon, slices coarsely chopped
2 teaspoons vegetable oil
2 (12 ounce) bone-in skin-on chicken breast halves
2 tablespoons unsalted butter
3 large leeks, chopped, white and green parts only (about 2 cups)
8 cups chicken stock
1 large baking potato, peeled and diced
1 teaspoon finely chopped fresh thyme
1/2 cup heavy cream
salt
fresh ground black pepper

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.

POTATO LEEK SOUP RECIPE BY TASTY



Potato Leek Soup Recipe by Tasty image

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Provided by Merle O'Neal

Categories     Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

Steps:

  • Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
  • Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
  • Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
  • Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
  • Uncover and remove thyme and bay leaf.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Stir in chives and hot sauce (optional).
  • Allow to cool 2 minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams

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