Description
This chicken, potato, and leek soup is my favorite soup. Very comforting.
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
Instructions
- 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.
Prep Time: 10 mins
Cook Time: 2 hrs 15 mins
Total Time: 2 hrs 25 mins
Servings: 8