This Easy Creamy Leek and Chicken Soup is a heartwarming dish that combines the mild flavors of leeks and potatoes with a nourishing blend of turmeric and curry. It’s perfect for cold days and offers a comforting yet healthy option for lunch or dinner. A bowl of this creamy goodness is a wonderful way to get your daily dose of nutrients, and it makes for the best leftovers!

Why You’ll Love This Recipe

This leek and chicken soup is not only easy to prepare but is also packed with nutritious ingredients. The creamy texture is achieved without any cream, making it both light and satisfying. The combination of curry powder and turmeric adds depth and warmth, while the chicken provides a hearty protein boost. Plus, it’s gluten-free and dairy-free, making it suitable for a variety of dietary needs. The delicate flavor and beautiful golden color make this soup as visually pleasing as it is delicious!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 tablespoons olive oil

• 1 yellow onion, diced

• 3 cloves garlic, minced

• 2 sprigs thyme, leaves picked

• 2 celery stalks, sliced

• 2 leeks, washed and thinly sliced

• 1.2 liters vegetable stock (made with a stock cube)

• ¼ teaspoon turmeric

• 1 ½ teaspoons curry powder

• 3 large King Edward potatoes, peeled and chopped into cubes

• 2 boneless, skinless chicken breasts

• ½ bunch parsley, finely chopped

• ¼ teaspoon cider vinegar or juice of ½ lemon

Directions

1. Creating the base of your soup:
   Heat olive oil in a large Dutch oven over medium heat. Once the oil is hot, add the diced onion, garlic, and thyme leaves. Let it sweat for about 5 minutes until the onions are soft and translucent, without any color.

2. Cooking the leeks and celery:
   Add the sliced leeks and celery to the pot, cooking until the leeks are soft and fragrant.

3. Preparing the potatoes:
   Peel and cut the potatoes into 3.5 cm cubes. Add them to the pot with the softened vegetables, stirring to ensure the potatoes are fully incorporated.

4. Cooking the soup:
   Pour the vegetable stock into the pot, followed by the curry powder and turmeric. Bring the soup to a boil, then reduce to a simmer. Add the chicken breasts and cook for about 10 minutes, or until the potatoes are tender.

5. Shredding the chicken:
   Remove the chicken breasts from the soup, let them cool for a few minutes, then shred them with two forks.

6. Blending the soup:
   Once the potatoes are cooked through, blend the soup using a stick blender or an upright blender until smooth and creamy. Add more water if you prefer a thinner consistency.

7. Finishing touches:
   Return the soup to the pot if using an upright blender. Stir in the shredded chicken and chopped parsley. Add a small splash of cider vinegar or lemon juice to balance the flavors. Adjust seasoning as needed.

Servings and Timing

• Servings: 8

• Prep time: 15 minutes

• Cook time: 20 minutes

• Total time: 35 minutes

Variations

• Spicy: Add chopped chili peppers (such as jalapeños) while cooking to infuse heat into the dish. Sprinkle with chili flakes for an extra kick when serving.

• Deluxe: Drizzle with garlic olive oil and top with a poached egg for a richer, more indulgent version.

• Kid-Friendly: Serve with puff pastry cheese straws on the side for a fun and comforting twist.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3 days.

• Freezing: The soup freezes well for up to 3 months. Make sure to let it cool completely before transferring to a freezer-safe container.

• Reheating: To reheat, place the soup in a saucepan over medium-low heat until it begins to bubble. Alternatively, microwave in intervals, stirring to ensure even heating.

FAQs

1. Can I use chicken thighs instead of breasts?

Yes, boneless and skinless chicken thighs are a great substitute. Just make sure they cook through thoroughly.

2. Can I make this soup ahead of time?

Absolutely! This soup keeps well and actually tastes even better the next day once the flavors have melded.

3. Can I use a different type of potato?

Yes, you can use any waxy potato variety. Just make sure the potatoes are sturdy enough to hold their shape.

4. Is this soup suitable for a gluten-free diet?

Yes, this recipe is naturally gluten-free, as it doesn’t contain any flour or wheat-based ingredients.

5. How can I make this soup spicier?

To make it spicier, add fresh chopped chili peppers like jalapeños or red pepper flakes while cooking. You can also drizzle some hot sauce on top when serving.

6. Can I use chicken stock instead of vegetable stock?

Yes, you can use chicken stock for a richer flavor. It will give the soup a slightly stronger taste.

7. Can I substitute the olive oil with another type of oil?

Yes, you can substitute olive oil with vegetable oil or coconut oil for a different flavor profile.

8. How do I ensure the soup is creamy without using cream?

The potatoes will naturally thicken the soup and give it a creamy texture without needing any cream.

9. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken. Just make sure to thaw it fully before cooking, as frozen chicken may alter the texture of the soup.

10. Can I make this soup vegan?

Yes, you can make this soup vegan by omitting the chicken and using vegetable stock instead of chicken stock. You can also add tofu or beans for extra protein.

Conclusion

Easy Creamy Leek and Chicken Soup is the ultimate comfort food with its creamy texture, nourishing ingredients, and vibrant flavors. It’s a healthy, warming dish that’s perfect for cold weather and provides a satisfying meal for the whole family. With its simple ingredients and straightforward instructions, this recipe is bound to become a new favorite in your weekly rotation. Plus, it makes for fantastic leftovers!