Description
A cozy, creamy leek and chicken soup made with tender chicken, velvety potatoes, and fragrant leeks. Thick, dairy-free, and ready in under 45 minutes.
Ingredients
Olive oil 2 tablespoons
Yellow onion 1, diced
Garlic 3 cloves, minced
Thyme 2 sprigs, leaves only
Celery 2 stalks, sliced
Leeks 2, washed and thinly sliced
Vegetable stock 1.2 litres, made with stock cube
Turmeric ¼ teaspoon
Curry powder 1½ teaspoons
King Edward potatoes 3 large, peeled and cubed
Chicken breasts 2, boneless and skinless
Parsley ½ bunch, finely chopped
Cider vinegar ¼ teaspoon or juice of ½ lemon
Salt and pepper to taste
Instructions
1. Heat oil in a large pot, add onion, garlic, and thyme, and cook until softened but not browned.
2. Add leeks and celery and cook until tender.
3. Stir in potatoes, season with salt, and mix well.
4. Pour in vegetable stock, then add curry powder and turmeric.
5. Bring to a boil, reduce to a simmer, and cook until potatoes are tender.
6. Add chicken breasts to the soup and simmer until cooked through.
7. Remove chicken, shred with two forks, and set aside.
8. Blend the soup until smooth and creamy, adding water if needed.
9. Return to pot, stir in parsley and shredded chicken.
10. Adjust seasoning, then finish with lemon juice or vinegar before serving.
Notes
Season generously, as potatoes can dull flavours.
Two stock cubes may be used for deeper taste.
Use lemon juice or vinegar at the end to balance flavours.
Chicken should reach 74°C internal temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup Recipes
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl
- Calories: 180
- Sugar: 2g
- Sodium: 77mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 36mg