Chicken, Potato, and Leek Soup

In 'Winter Gatherings' by Rick Rodgers

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 4  bacon, slices coarsely chopped
• 2  teaspoons  vegetable oil
• 2 (12 ounce)  bone-in skin-on chicken breast halves
• 2  tablespoons unsalted butter
• 3  large leeks, chopped, white and green parts only (about 2 cups)
• 8  cups  chicken stock
• 1  large baking potato, peeled and diced
• 1  teaspoon  finely chopped fresh thyme
• 1⁄2 cup heavy cream
•  salt
•  fresh ground black pepper

Directions

1. Cook bacon and oil together in a large saucepan over medium heat, stirring occasionally, until crisp and browned, about 8 minutes.
2. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the saucepan.
3. Add the chicken to the fat, skin side down.
4. Cook until the skin is deeply browned, about 4 minutes.
5. Turn and cook the other side until lightly browned, about 2 minutes; transfer to a plate.
6. Pour off any fat in the saucepan.
7. Add the butter to the saucepan and return to medium heat.
8. Add the leeks and cook, stirring occasionally, scraping up any browned bits in the bottom of the saucepan, until tender, about 8 minutes.
9. Stir in the stock with the potato and thyme.
10. Return the chicken to the saucepan and bring to a boil.
11. Decrease heat to medium-low; simmer until the chicken is cooked through and the potato is tender, about 25 minutes.
12. Transfer the chicken to the cutting board; remove the skin and bones and coarsely chop the meat; set aside.
13. Add the cream to the soup and heat until piping hot, but do not boil.
14. Season with salt and pepper to taste.
15. In batches, puree the soup in a blender and return to the saucepan.
16. Serve hot, topping each serving with some of the chicken and bacon.