Potato, Leek, and Chicken Soup

There were a lot of great things at our local farmer’s market this past weekend. I typically buy things that I may or may not know what I am going to use. Maybe that is a challenge, who knows, but the recent visit I bought a bunch of great potatoes, leeks, and garlic, among a few other items. When I was looking at the produce, I figured I would make a big batch of soup. The weather was getting a bit cooler, so I figured this would be a great time for a nice comforting soup. That’s when the idea of a nice creamy potato, leek, and chicken soup came to mind. Heck, I was probably thinking I wanted a loaded bake potato soup, or a leek soup, or chicken noodle soup, so I decided to bring them all together for the most part, and I’m glad I did. This soup rocked and impressed my soup eaters, that for sure.

Potato, Leek, and Chicken Soup Recipe
Potato, Leek, and Chicken Soup Recipe

Let’s get started.


  • 2 tbsp unsalted butter
  • 1 whole leek, thinly sliced, washed
  • 1 whole chicken breast, cooked and shredded
  • 6 cups of chicken stock
  • 2 cups of potatoes, cubed and cooked
  • 3 sprigs of fresh thyme
  • 2 whole cloves of garlic
  • 1 1/2 tsp salt, to taste
  • 1 tsp cracked black pepper
  • pickled chili peppers, optional

Start by adding the butter to a stock pot, and melt it on medium heat. Once melted, toss in the sliced leeks. Make sure you wash the leeks after slicing as a bunch of grit typically remains in the leeks.

Cook the leeks for about 5 minutes, or until they are nice and tender. Season with salt and pepper, then add in garlic, cooking another couple of minutes. Add in the cooked potatoes, sprigs of thyme, and stock. Bring to a simmer and cook for about 20 minutes. After 20 minutes, remove the sprigs of thyme and discard.

Potato, Leek, and Chicken Soup Recipe
Potato, Leek, and Chicken Soup Recipe

Now you have a couple of options at this point. You can blend this mixture in a food processor or blender, or if you have an immersion blender, use that. Blend until you have a smooth mixture, then return back to the stock pot and cook on low.

Add the shredded chicken, and continue to cook for an additional 20 minutes. Taste and season with any additional salt or pepper.

Now you are ready to serve.

Ladle into a soup bowl, and garnish with pickled chilies if you desire (I prefer).

The end result is nothing but pure comfort. The smoothness you get from the soup is perfectly balanced by the shredded chicken, and if you are using any type of pickled chilies, then it gets even better, not only from the heat, but it cuts through some of that awesomeness. Plus, this soup, as noted, brings out the best of all three soups. I hope you enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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