This Chicken, Leek and Potato Soup is a comforting French-inspired soup made with tender chicken, sweet leeks, hearty potatoes, carrots, celery, and fragrant herbs simmered in a flavorful broth. Ready in about 50 minutes, this easy, naturally gluten-free recipe is perfect for a cozy weeknight dinner, meal prep, or using up leftover roast chicken.
There is something so comforting about a homemade chicken soup simmering on the stove. The aroma fills the kitchen, calling everyone to the table for a meal that feels like a warm hug from Grandmaman.
I especially love making this soup the day after a Sunday poulet rôti. It's a wonderful way to turn a classic French roast chicken dinner into another delicious meal, particularly when I have homemade chicken stock on hand.
Unlike a traditional creamy potato leek soup, this version is broth-based, with tender pieces of chicken and vegetables in every spoonful. The leeks bring a delicate sweetness, the potatoes make it wonderfully satisfying, and a touch of star anise adds that subtle French chef's touch.
Simple ingredients, beautiful flavors, and one pot. C'est tout!
TL;DR
- What is it? A hearty French-inspired chicken soup made with leeks, potatoes, carrots, celery, herbs, and tender chicken in a flavorful broth.
- What makes it special? The leeks add a delicate sweetness, the potatoes make it filling, and star anise gives the broth a subtle aromatic flavor.
- Prep time: 10-15 minutes.
- Cook time: Approximately 40 minutes.
- Total time: About 50 minutes.
- Servings: 6.
- Cooking method: One pot, stovetop.
- Is it gluten-free? Yes, when prepared with gluten-free chicken broth and seasonings.
- Is it creamy? The original recipe is broth-based and dairy-free. For a creamy version, blend some of the soup and add milk or cream if desired.
- Can you use leftover chicken? Absolutely! Shredded rotisserie chicken or leftover roast chicken works beautifully.
- Can you freeze it? Yes, soups made with potatoes instead of pasta or rice as a starch are ideal for keeping in the freezer. The potatoes soften a little but don't soak up extra broth.
- Le Chef's Wife Tip: For an extra flavorful soup, use homemade chicken stock. It's one of the simplest ways to make everyday French cooking taste extraordinary.
Jump to:
- TL;DR
- Why You'll Love This Chicken Leek Potato Soup
- Ingredients
- Instructions:
- Tips from Le Chef Sébastien
- Variations
- How to store Chicken, Leek & Potato Soup
- Wine pairing for Chicken, Leek and Potato Soup
- Le Chef's Wife French Soup Recipes
- FRequently asked questions about Chicken Leek & Potato Soup
- ABOUT LE CHEF'S WIFE
- Chicken, Leek & Potato Soup
- Gluten-Free
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.
Why You'll Love This Chicken Leek Potato Soup
This is one of those French family recipes that proves you don't need complicated ingredients to make something truly delicious.
- Easy one-pot dinner: Everything cooks together in one Dutch oven, making cleanup simple.
- Hearty and satisfying: Chicken provides protein, while potatoes and vegetables make this soup filling enough for dinner.
- Naturally gluten-free: No flour, pasta, or thickening agents are needed.
- No cream required: The potatoes give the soup body without adding dairy.
- Perfect for leftovers: Use leftover roast chicken or rotisserie chicken for an easy weeknight meal.
- Great for meal prep: Make a big batch and enjoy homemade soup throughout the week.
And best of all? The ingredients are simple, affordable, and easy to find at your local grocery store. Bon appétit!
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.
Tips from Le Chef Sébastien
Build flavor from the beginning. The secret to a delicious French soup is developing layers of flavor. Sear the chicken until lightly golden before adding the vegetables. Those little caramelized bits at the bottom of the pot will give your broth a wonderful depth of flavor.
Take your time with the leeks. Leeks have a delicate, naturally sweet flavor that becomes even more pronounced when gently sautéed. Cook them over medium heat until soft and fragrant, without letting them brown too much.
Don't underestimate a good chicken stock. A homemade chicken stock makes all the difference in a simple soup like this one. When you're working with just a handful of ingredients, the quality of your broth really shines.
A little star anise goes a long way. This is my secret ingredient for adding subtle warmth and complexity to the broth. You don't want the soup to taste like licorice, just to have that little something extra that makes everyone wonder what makes it so delicious.
Finish with fresh herbs. A sprinkle of fresh parsley, thyme, or tarragon just before serving brings brightness and freshness to the finished soup. In French cooking, it's often these little finishing touches that elevate a simple family meal.Gluten-Free
This recipe is gluten-free. For more Gluten-Free French Recipes check out my blog post on Naturally Gluten Free French Recipes.Variations:
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 3-4 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
FRequently asked questions about Chicken Leek & Potato Soup
I recommend 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!
Yes! This chicken leek potato soup is naturally dairy-free when prepared according to the original recipe. The potatoes add body to the broth without requiring heavy cream, milk, or butter. For a thicker consistency, mash a few cooked potato pieces into the soup.
Absolutely! Leftover rotisserie chicken is a wonderful shortcut. Sauté the vegetables first, then add the broth, potatoes, and seasonings. Stir in the shredded cooked chicken toward the end of cooking and heat thoroughly. This is one of my favorite ways to use leftover Sunday roast chicken.
I recommend sautéing leeks before adding the broth. Cooking them gently with shallots, garlic, carrots, and celery helps soften their texture and develop their naturally sweet flavor. Be sure to wash the leeks thoroughly before cooking, as dirt can hide between their layers.
Yes, chicken leek potato soup can be frozen in airtight, freezer-safe containers for approximately three months for best quality. Allow the soup to cool promptly before refrigerating or freezing. Potatoes may become softer after thawing, but the soup will still be delicious.
Homemade chicken leek potato soup can be refrigerated in an airtight container for 3-4 days when cooled promptly and stored at 40°F (4°C) or below. Reheat leftovers thoroughly to 165°F (74°C) before serving.
Homemade chicken leek potato soup can be refrigerated in an airtight container for 3-4 days when cooled promptly and stored at 40°F (4°C) or below. Reheat leftovers thoroughly to 165°F (74°C) before serving.
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 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 Washington Post Article. We were 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
- Diet: Gluten-Free
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 yukon gold potatoes)
- 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.
Gluten-Free
This recipe is gluten-free. For more Gluten-Free French Recipes check out my blog post on Naturally Gluten Free French Recipes.
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 !