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Clean recipe · cooking.nytimes.com

Chicken, Leek and Potato Soup

Hearty and almost stew-like, this comforting soup is filled with potatoes and tender leeks (including the green parts) and gets a jolt of freshness from lemon and dill. For a zesty kick, stir in some finely grated garlic at the end, which preserves its bright flavor. Don’t skip the sour cream — its dairy tang adds an essential richness. A fresh crusty baguette or some garlic bread is all you might need to complete the meal.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
10 min
Cook:
40 min
Total:
50 min
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Ingredients

  1. 1 ¼ to 1 ½ pounds boneless skinless chicken breasts
  2. Salt and pepper
  3. 6 tablespoons unsalted butter
  4. 1 ½ pounds whole leeks (root ends discarded), sliced into ½-inch rounds, rinsed of any grit (see Tip)
  5. 1 ½ pounds baby potatoes, cut into bite-sized chunks
  6. 2 to 3 sprigs fresh thyme
  7. 7 cups chicken stock
  8. 2 garlic cloves
  9. Sour cream, for serving
  10. ¼ cup roughly chopped dill, for serving
  11. 1 lemon, halved

Instructions

  1. Cut the chicken into bite-sized chunks, season with salt and pepper and set aside.
  2. Melt 2 tablespoons of the butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Once melted and bubbling, add half the chicken and cook until golden brown on both sides, about 3 minutes per side. Transfer chicken to a plate and repeat with another 2 tablespoons butter and remaining chicken. Reduce the heat as necessary to keep from scorching.
  3. Add the remaining 2 tablespoons butter, along with the leeks, potatoes and thyme to the Dutch oven, season with salt and pepper, then give a good stir to lift any browned bits (this is called the fond) from the bottom of the pot. Cook, stirring occasionally, until the leeks turn brighter in color, about 3 minutes.
  4. Add the stock, cover the pot with a lid and bring to a simmer. Once simmering, uncover and continue to simmer until the liquid has reduced a little and the potatoes are very tender, 15 to 20 minutes (for a thicker soup, mash up some of the potatoes with a wooden spoon).
  5. Finely grate the garlic into the pot and stir in chicken and any juices on the plate. Turn heat off and season with salt to taste.
  6. To serve, ladle into bowls, top with or stir in the sour cream, then top with dill, a squeeze of lemon juice and some black pepper.