Chicken, Potato, and Leek Soup recipe
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Ingredients
- 1 (2 pound) fryer chicken 3 cups water 2 (14.5 ounce) cans chicken broth 1 tablespoon salted butter 3 large leeks, sliced 1 quart heavy cream 2 large potatoes, peeled and diced 1 pinch salt and ground black pepper to taste
Nutrition Info
- 646.2 caloriescarbohydrate: 27.8 gcholesterol: 199.8 mgfat: 53.3 gfiber: 3 gprotein: 16.1 gsaturatedFat: 30.4 gservingSize: -sodium: 557.7 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Chicken, Potato, and Leek Soup
Directions
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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).
Remove chicken and allow to cool. Strain stock and set aside.
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.
Meanwhile debone the chicken and dice the meat.
Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.