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. This recipe is one of my favorite meals to make the day after a roast chicken dinner. I can turn a delicious poulet rôti into this soup using homemade chicken stock.
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This delicious soup recipe is great for meal prep because the leftover soup freezes so well. Potatoes hold up perfectly when frozen and the soup is just as good after it has been defrosted (unlike soups with noodles or rice that become rather mushy!)
Learn more about Freezer Meal Batch Cooking in this blog post.
Ingredients
- 1 tablespoon 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:
- In a dutch oven or large soup pot over medium-high heat drizzle the olive oil.
- Place the chicken pieces in the pot and let sear until golden brown.
- 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!)
- Add in the shallot and garlic and stir frequently, bringing the temperature down to medium heat.
- Next add the chopped carrots, celery and leeks. Stir frequently until the leeks become translucent, about 5-7 minutes.
- Pour in the chicken stock and the water.
- 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.
- Toss in the full clove of star anise, the bay leaf and the salt and pepper.
- Allow to simmer gently for 30 minutes.
- Remove the bay leaf and the star anise clove.
- 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.
Variations:
This soup is also delicious blended. Once fully cooked, blend until smooth with an immersion blender or in a food processor. Add in a cup of heavy cream or whole milk and blend again until you get the desired creamy texture. For a decadent spin you can top with bacon bits.
Leftover rotisserie chicken can be used instead of raw chicken. Simply brown the garlic and vegetables first, then add in the shredded chicken. A great way to use leftover chicken.
How to store Chicken, Leek & Potato Soup
Once the soup is cooled, it can be sealed in an airtight container and kept up to 4-5 days in the fridge.
I recommend immediately portioning off a couple small containers of individual portions and freezing them. I love having homemade soup in my freezer to reach for on a school night when I don't have time to cook or during a busy work from home day.
Wine pairing for Chicken, Leek and Potato Soup
This soup would pair beautifully with a rich Burgundy chardonnay or else a Vouvray (Chenin Blanc). A white wine with soft fruit and subtle oak pairs perfectly.
Le Chef's Wife French Soup Recipes
FAQ
I recommend waxy potatoes such as Yukon Gold or red potatoes. They hold their shape beautifully while simmering, giving the soup a velvety texture without falling apart.
I love serving mine with a warm, crusty baguette and a slice of Camembert or Comté cheese. The bread is perfect for dipping, and the cheese adds a luscious, rich complement. Bon appétit!
Of course! After the soup is cooked, either blend it with an immersion blender (or in batches in a blender) until it's silky smooth. Then stir in a splash of heavy cream or whole milk to reach your desired creaminess. If you like some texture, leave a few potato chunks unblended.
Bon appétit, mes amis!
Le Chef's Wife
ABOUT LE CHEF'S WIFE
Bonjour! I am Anina Belle. I translate the fancy cooking of my Michelin-star trained French Chef Husband, Le Chef, into easy to make dishes that busy people with no culinary training (like me!) can make at home. We have two young kids (6 and 4) and I run a marketing company in addition to this blog. I strongly believe that even busy people deserve to eat well at home.
Look inside our Kitchen with this recent Washington Post Article. We were recently featured on the TODAY SHOW for our recipes of French Onion Soup Gratinée and Moelleux au Chocolat. You can watch our full segment here:
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Chicken, Leek & Potato Soup
- Prep Time: 10 minutes
- Cook Time: 40
- Total Time: 50 minutes
- Yield: 6 1x
- Category: soups
- Cuisine: French
Description
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.
Ingredients
- 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
- In a dutch oven or large soup pot over medium-high heat drizzle the olive oil
- Place the chicken pieces in the pot and let sear until golden brown
- 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!)
- Add in the shallot and garlic and stir frequently, bringing the temperature down to medium heat.
- Next add the chopped carrots, celery and leeks. Stir frequently until the leeks become translucent, about 5-7 minutes.
- Pour in the chicken stock and the water.
- 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.
- Toss in the full clove of star anise, the bay leaf and the salt and pepper.
- Allow to simmer gently for 30 minutes.
- Remove the bay leaf and the star anise clove.
- 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.
Notes
Variations:
This soup is also delicious blended. Once fully cooked, blend until smooth with an immersion blender or in a food processor. Add in a cup of heavy cream or whole milk and blend again until you get the desired creamy texture. For a decadent spin you can top with bacon bits.
Leftover rotisserie chicken can be used instead of raw chicken. Simply brown the garlic and vegetables first, then add in the shredded chicken. A great way to use leftover chicken.
How to store Chicken, Leek & Potato Soup
Once the soup is cooled, it can be sealed in an airtight container and kept up to 4-5 days in the fridge.
I recommend immediately portioning off a couple small containers with individual portions and freezing them. I love having homemade soup in my freezer to reach for on a school night when I don't have time to cook or during a busy work from home day.
Puhh Watt says
Comfort in a bowl that’s truly unforgettable. So delicious!
Danièle Zoch says
Delicious, easy, healthy. It is amazing how one single star anise pod can make the soup and the house smell so good !