{"id":"42613ead-4c9e-4da2-b7ca-43b808131a1b","url":"https://recipestripper.com/recipes/42613ead-4c9e-4da2-b7ca-43b808131a1b","source_url":"https://cooking.nytimes.com/recipes/1026626-chicken-leek-and-potato-soup","title":"Chicken, Leek and Potato Soup","description":"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.","servings":4,"servings_text":"4 servings","prep_time":"PT10M","cook_time":"PT40M","total_time":"PT50M","ingredients":[{"text":"1 ¼ to 1 ½ pounds boneless skinless chicken breasts","item":"boneless skinless chicken breasts","quantity":1.25,"quantity_max":1.5,"unit":"lb"},{"text":"Salt and pepper","item":"Salt and pepper"},{"text":"6 tablespoons unsalted butter","item":"unsalted butter","quantity":6,"unit":"tbsp"},{"text":"1 ½ pounds whole leeks (root ends discarded), sliced into ½-inch rounds, rinsed of any grit (see Tip)","item":"whole leeks (root ends discarded), sliced into 1/2-inch rounds, rinsed of any grit","quantity":1.5,"unit":"lb","preparation":"see Tip"},{"text":"1 ½ pounds baby potatoes, cut into bite-sized chunks","item":"baby potatoes, cut into bite-sized chunks","quantity":1.5,"unit":"lb"},{"text":"2 to 3 sprigs fresh thyme","item":"fresh thyme","quantity":2,"quantity_max":3,"unit":"sprig"},{"text":"7 cups chicken stock","item":"chicken stock","quantity":7,"unit":"cup"},{"text":"2 garlic cloves","item":"garlic cloves","quantity":2},{"text":"Sour cream, for serving","item":"Sour cream, for serving"},{"text":"¼ cup roughly chopped dill, for serving","item":"roughly chopped dill, for serving","quantity":0.25,"unit":"cup"},{"text":"1 lemon, halved","item":"lemon","quantity":1,"preparation":"halved"}],"instructions":[{"number":1,"text":"Cut the chicken into bite-sized chunks, season with salt and pepper and set aside."},{"number":2,"text":"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."},{"number":3,"text":"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."},{"number":4,"text":"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)."},{"number":5,"text":"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."},{"number":6,"text":"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."}],"date_published":"2026-10-30T21:24:22.48607+00:00","date_modified":"2026-10-30T21:24:22.48607+00:00"}