Creamy Leek and Chicken Soup Recipe

Creamy leek and chicken soup is cozy, thick, and full of tender chicken, velvety potatoes, and fragrant leeks. It’s wholesome, naturally dairy-free, and perfect for chilly nights or an easy family dinner.

Why you’ll love this creamy leek and chicken soup

This creamy leek and chicken soup is a comfort meal in a bowl. It’s smooth, filling, and comes together with simple, fresh ingredients. You’ll love how the potatoes naturally thicken the broth without cream, giving it a velvety finish. The leeks and onions bring a subtle sweetness, while garlic and thyme create a fragrant base. Curry powder and turmeric add warmth and a golden color that feels as inviting as it tastes.

Another reason to love this soup is how quick and approachable it is. In under 45 minutes, you’ll have a homemade dinner that feels like it’s been simmering for hours. It’s also versatile, letting you swap chicken cuts or even add spice if you’re craving extra heat.

Because it’s naturally gluten-free and dairy-free, it fits a variety of diets. You can enjoy it as a light lunch, a hearty dinner, or pair it with warm bread on a cold evening. It also stores and reheats beautifully, making it ideal for meal prep or freezing ahead. Once you try it, this creamy leek and chicken soup will likely become one of your go-to soup recipes for busy nights.

Ingredients you’ll need

Fresh vegetables and aromatics

You’ll start with onions, garlic, and thyme to create depth. Leeks add mild sweetness, while celery brings a savory balance. Potatoes, especially King Edward, give the soup body and its creamy finish without needing dairy.

Spices and seasonings

Turmeric and curry powder give the broth a golden color and gentle spice. A touch of cider vinegar or lemon juice at the end brightens every spoonful. Salt and pepper are essential, so season generously to avoid dull flavors from the potatoes.

Protein and stock

Boneless, skinless chicken breasts keep the recipe lean yet hearty. Vegetable stock forms the base, but chicken stock works too if you prefer a richer flavor. Use one or two stock cubes depending on how deep you like the taste.

Step-by-step instructions

Building the flavour base

Heat olive oil in a large pot over medium heat. Add diced onion, minced garlic, and thyme leaves. Cook gently until softened and fragrant, but don’t let them brown. Stir in leeks and celery, then cook for a few more minutes until tender.

Adding potatoes and simmering with stock

Add cubed potatoes and season with salt. Stir everything well so the potatoes soak up the flavors. Pour in the vegetable stock and sprinkle in curry powder and turmeric. Bring the pot to a boil, then lower to a simmer. Let it cook until the potatoes turn fork-tender, about 15 minutes.

Cooking and shredding the chicken

Nestle the chicken breasts into the simmering broth. Cook gently for 15 minutes, or until the chicken reaches 74°C. Remove the chicken, place it on a plate, and shred with two forks. Set it aside while you finish the soup.

Blending for a creamy texture

Use a stick blender to puree the soup until silky smooth. If you prefer a thinner texture, add a splash of water. The potatoes will give it a naturally creamy feel without needing cream.

Finishing touches and seasoning

Stir the shredded chicken back into the pot along with chopped parsley. Taste the soup, then adjust with more salt and pepper. Finish with cider vinegar or a squeeze of fresh lemon juice to brighten the flavors. Serve hot and enjoy.

Tips for the best creamy leek and chicken soup

Always wash leeks thoroughly, as dirt hides between the layers. Season generously, especially after blending, since potatoes mute salt. Simmer the chicken gently to keep it tender, and never skip the lemon juice or vinegar at the end, as it adds freshness. For a smoother soup, blend in small batches if you don’t have a stick blender. To make it richer, you can use chicken thighs instead of breasts.

Substitutions and swaps

Red potatoes can replace King Edward if needed. Swap chicken breasts with thighs for juicier meat. Chicken stock can be used instead of vegetable stock for a stronger base. Don’t have curry powder? Use a mix of cumin, coriander, and paprika. For a vegetarian version, skip the chicken and add chickpeas for protein.

Variations to try

For spice lovers, add fresh chili or a pinch of cayenne while simmering. For a deluxe version, top with a drizzle of garlic oil and a soft poached egg. Kids will love it served with crispy cheese straws on the side. You can also swirl in coconut milk for a creamy, tropical touch or garnish with crispy bacon bits for extra texture.

Serving suggestions

Pair this creamy leek and chicken soup with crusty bread, warm rolls, or garlic toast. For a lighter option, serve it with a fresh green salad. It also works beautifully as a starter for a dinner party or as a comforting lunch with a simple sandwich.

Storage and reheating

Let the soup cool before storing. Keep it in an airtight container in the fridge for up to three days. For longer storage, freeze it for up to three months. Reheat gently on the stovetop, adding a splash of water or stock if it thickens. Microwave reheating works too, but stir halfway for even heat.

Equipment you’ll need

A large pot is essential for simmering everything together. A sharp knife and cutting board make prepping vegetables easier. You’ll also need a stick blender or countertop blender to puree the soup. Two forks come in handy for shredding the chicken. Measuring spoons and cups help keep seasoning consistent.

Food safety notes

Always cook chicken until it reaches 74°C to avoid undercooked poultry. Cool leftovers quickly before refrigerating. Avoid leaving the soup at room temperature for more than two hours. When reheating, make sure the soup is steaming hot before serving.

Related Recipes to try

• Spicy Butternut Squash and Sweet Potato Soup
• Absolutely Ultimate Potato Soup
• Quick and Easy Wonton Soup
• Beef Barley Soup – Hearty and Comforting
• Minestrone Soup – Healthy and Hearty

FAQ about creamy leek and chicken soup

Conclusion

This creamy leek and chicken soup is hearty, smooth, and easy to make with everyday ingredients. It’s cozy enough for cold evenings yet quick enough for weeknights. Serve it with bread or freeze it for later, and enjoy comfort made simple. For more cozy kitchen ideas and seasonal inspiration, you can also follow me on Pinterest.

Print