Classic French Chicken and Melted Leek Potato Soup

Recipe Overview & Cooking Metrics

Equipment Needed

• 5-quart heavy enameled cast iron Dutch oven
• Wooden spatula
• Potato masher or immersion blender
• Digital probe thermometer

Ingredients

• 1.5 pounds boneless skinless chicken breasts or thighs, diced into bite-sized pieces
• 3 large fresh leeks (white and pale light-green parts only), split lengthwise, washed, and thinly sliced
• 3 tablespoons unsalted European butter
• 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 5 cups rich chicken bone broth
• 3 fresh thyme sprigs
• 1 dry Turkish bay leaf
• 1/2 cup heavy whipping cream
• 1 teaspoon kosher salt and 1/4 teaspoon freshly cracked white pepper
• 2 tablespoons fresh chives, finely minced

Step-by-Step Cooking Instructions

1. Place a 5-quart enameled Dutch oven over medium-low heat. Melt 3 tablespoons unsalted butter until foaming.
2. Add sliced leeks and 1/2 teaspoon kosher salt. Cook gently over medium-low heat for 10 to 12 minutes, stirring often with a wooden spatula until leeks melt completely without taking on brown color.
3. Add diced Yukon Gold potatoes, thyme sprigs, and bay leaf. Stir for 2 minutes to coat potatoes in buttered leeks.
4. Pour in 5 cups chicken bone broth. Bring to a boil over medium heat, then reduce heat to low, cover with lid, and simmer for 15 minutes until potatoes are completely tender.
5. Remove thyme sprigs and bay leaf. Use a potato masher to crush about one-third of the potatoes directly in the pot to naturally thicken broth.
6. Add diced chicken pieces into the simmering pot. Cover and cook gently for 8 to 10 minutes until chicken reaches 165°F (74°C) on a digital probe.
7. Stir in 1/2 cup heavy whipping cream and white pepper. Taste and add remaining salt if desired. Simmer on low for 2 minutes until hot.
8. Ladle velvety soup into shallow bowls and garnish generously with minced fresh chives.

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Frequently Asked Questions