Description

This creamy leek and chicken soup is the ultimate comfort food. With its nourishing blend of leeks, potatoes, chicken, and a touch of curry and turmeric, this soup is both light and satisfying. It’s a perfect dish for a cozy meal and even better as leftovers.

Ingredients

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

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Instructions

Creating the base of your soup: Heat olive oil in a large Dutch oven over medium heat. Add the diced onion, garlic, and thyme leaves. Let it sweat for about 5 minutes until the onions are soft and translucent.
Cooking the leeks and celery: Add the sliced leeks and celery to the pot, cooking until the leeks are soft and fragrant.
Preparing the potatoes: Peel and cut the potatoes into 3.5 cm cubes. Add them to the pot with the softened vegetables.
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.
Shredding the chicken: Remove the chicken breasts from the soup, let them cool for a few minutes, then shred them with two forks.
Blending the soup: Once the potatoes are cooked through, blend the soup using a stick blender or an upright blender until smooth and creamy.
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.

Notes

Spicy: Add chopped chili peppers (such as jalapeños) while cooking for extra heat.
Deluxe: Drizzle with garlic olive oil and top with a poached egg for a richer version.
Kid-Friendly: Serve with puff pastry cheese straws for a fun twist.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: British

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 6g
Sodium: 850mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 5g
Protein: 25g
Cholesterol: 60mg