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.