Name: Chicken, Potato, and Leek Soup
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Fryer chicken - 1 (2 pound); Water - 3 cups; Chicken broth - 2 (14.5 ounce) cans; Salted butter - 1 tablespoon; Leeks, sliced - 3 large; Heavy cream - 1 quart; Potatoes, peeled and diced - 2 large; Salt and ground black pepper to taste - 1 pinch

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Chicken, Potato, and Leek Soup

1. Fryer chicken - 1 (2 pound)

2. Water - 3 cups

3. Chicken broth - 2 (14.5 ounce) cans

4. Salted butter - 1 tablespoon

5. Leeks, sliced - 3 large

6. Heavy cream - 1 quart

7. Potatoes, peeled and diced - 2 large

8. Salt and ground black pepper to taste - 1 pinch

How to cook deliciously - Chicken, Potato, and Leek Soup

1. Stage

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).

2. Stage

Remove chicken and allow to cool. Strain stock and set aside.

3. Stage

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.

4. Stage

Meanwhile debone the chicken and dice the meat.

5. Stage

Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.