Description
This Easy Creamy Leek and Chicken Soup is a comforting and flavorful dish perfect for a cozy meal. Featuring tender chicken breasts, creamy potatoes, aromatic leeks, and a gentle blend of spices like curry powder and turmeric, this soup balances heartiness with vibrant flavors. The soup is blended smooth and finished with fresh parsley and a touch of acidity from lemon juice or cider vinegar, creating a delightful, nourishing meal that serves 8.
Ingredients
Scale
Soup Base
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 1 tsp fresh thyme leaves
- 3 leeks, washed and thinly sliced
- 2 celery stalks, sliced
- 4 waxy potatoes (e.g., Yukon Gold), peeled and cubed
Liquids & Spices
- 6 cups vegetable stock (or chicken stock)
- 1 tsp curry powder
- 1/2 tsp turmeric
Protein & Garnish
- 2 boneless, skinless chicken breasts
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice or cider vinegar
- Salt and pepper, to taste
Instructions
- Heat Aromatics: Heat olive oil in a large pot over medium heat. Sweat the diced onion, minced garlic, and fresh thyme leaves for about 5 minutes until the onion becomes translucent and the mixture is fragrant.
- Cook Leeks and Celery: Add the sliced leeks and celery to the pot and cook until they soften but do not brown, stirring occasionally.
- Add Potatoes: Stir in the peeled and cubed potatoes to coat them in the aromatic mixture, ensuring even flavor distribution.
- Add Stock and Spices: Pour in the vegetable or chicken stock, then stir in the curry powder and turmeric. Bring the mixture to a gentle simmer.
- Simmer with Chicken: Add the boneless, skinless chicken breasts to the pot and let everything simmer until the potatoes are tender and the chicken is fully cooked through, approximately 15 minutes.
- Shred Chicken: Remove the chicken breasts from the soup and allow them to cool slightly. Shred the chicken using two forks into bite-sized pieces.
- Blend Soup: Using an immersion blender, blend the soup directly in the pot until it becomes smooth and creamy. Add a little water if needed to reach your desired consistency.
- Add Chicken and Parsley: Stir the shredded chicken and chopped fresh parsley back into the blended soup, mixing evenly.
- Finish Seasoning: Add the lemon juice or cider vinegar to brighten the flavor. Season the soup with salt and pepper to taste, then stir well before serving.
Notes
- To save time, you can use pre-washed and sliced leeks available in some grocery stores.
- If you prefer a chunkier texture, blend only half the soup and leave the rest with diced vegetables.
- For a richer flavor, substitute some or all of the vegetable stock with chicken stock.
- This soup can be stored in the refrigerator for up to 3 days and freezes well for up to 2 months.
- Adjust the amount of curry powder and turmeric according to your spice preference.
