Chicken, Potato, and Leek Soup
Description
Sure to become a favorite, this potato, leek, and chicken soup is rich with a heavy cream base--serve it for a filling lunch or dinner.
Ingredients
•
1 (2 pound) fryer chicken
•
3 cups water
•
2 (14 1/2 ounce) cans chicken broth
•
1 tablespoon salted butter
•
3 large leeks, sliced
•
1 quart heavy cream
•
2 large potatoes, peeled and diced
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1 pinch salt and ground black pepper to taste
Directions
1
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
Remove chicken and allow to cool. Strain stock and set aside.
3
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
Meanwhile debone the chicken and dice the meat.
5
Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.