I LOVE this recipe! I cook a chicken once a week and had four carasses in the freezer. I used Klondike Rose taters, with skins, sliced in the Cuisnart, three small leeks, seasoned with Old Bay Seasoning and lots of black pepper. I added 1 cup of small chicken pieces from last nites chicken dinner to the 1 cup I got off the bones. This is so healthy (no cream!) and hearty and economical. Perfect with a green salad and crusty roll w/butter (dipped in the soup, of course!) THANK YOU!
made this soup today we had roast chicken sun.the potato and leek match made in heaven.mixed some of it left some chunky, added crumbled turkey bacon when serving thanks for a well rounded soup