Chicken, Potato, and Leek Soup
Ingredients
- 1 (2 pound) fryer chicken
- 3 cups water
- 2 (14.5 ounce) cans chicken broth
- 1 tablespoon salted butter
- 3 large leeks, sliced
- 1 quart heavy cream
- 2 large potatoes, peeled and diced
- 1 pinch salt and ground black pepper to taste
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Instructions
- Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken and allow to cool. Strain stock and set aside.
- Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock; cook at a simmer for 15 minutes.
- Meanwhile debone the chicken and dice the meat.
- Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.
Source
Original recipe: View Original
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