Chicken, Potato, and Leek Soup

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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