Chicken, Leek & Potato Soup
Looking for a quick and healthy, yet flavorful, meal in a bowl that is as comforting as a hug from Grandmaman? This Chicken, leek and potato soup is for you! The aroma from the kitchen will call your family to the table. There is nothing more cozy on a cold day than this hearty soup.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 tbsp of olive oil
- 1.2 lbs chopped boneless skinless chicken breast (or chicken thighs - it is your preference!)
- 1 shallot, chopped (a small white onion also works here)
- 3 cloves of garlic, chopped
- 4 stalks of celery, chopped
- 4 large carrots, chopped
- 2 leeks, chopped
- 1.5 pounds of potatoes (I used small russet potatoes however yukon gold potatoes work really well too)
- 4 cups of chicken broth
- 6 cups of water
- 1 star anise
- 1 bay leaf
- 2 teaspoons of coarse French salt
- Black pepper to taste
- A few sprigs of fresh thyme, parsley or tarragon to garnish
Instructions
- 1
In a dutch oven or large soup pot over medium-high heat drizzle the olive oil
- 2
Place the chicken pieces in the pot and let sear until golden brown
- 3
After 3-4 minutes, stir with a rubber spatula and scrape up all the browned bits stuck to the bottom of the pan (this is where the flavor comes from!)
- 4
Add in the shallot and garlic and stir frequently, bringing the temperature down to medium heat.
- 5
Next add the chopped carrots, celery and leeks. Stir frequently until the leeks become translucent, about 5-7 minutes.
- 6
Pour in the chicken stock and the water.
- 7
Add in the chopped potatoes while the broth is still cool. Adding the potatoes while the broth is cool makes for a less starchy potato that holds up when cooking.
- 8
Toss in the full clove of star anise, the bay leaf and the salt and pepper.
- 9
Allow to simmer gently for 30 minutes.
- 10
Remove the bay leaf and the star anise clove.
- 11
Serve immediately topped with chopped fresh parsley, thyme sprigs or tarragon as is your preference. I recommend serving with Fresh baked baguette and some Camembert or Comté cheese.