A delicious, hearty, and healthy soup – perfect for any time of year.
Ingredients:
- 2 boneless, skinless chicken thighs
- 1 large leek (about 500 g)
- 1 onion
- 2 stalks of celery with leaves
- 50 g butter
- 1 liter chicken broth or stock
- 500 g potatoes
- Herbs: 2 tablespoons fresh thyme leaves, 2 teaspoons dried tarragon, 2 bay leaves
- 100 ml 18% cream for soups and sauces
Preparation:
Wash the chicken thighs, pat them dry, and cut into pieces (about 1.5 cm).
Cut the leek into 2 parts – white and green. Wash thoroughly, rinsing out any sand trapped between the green leaves. Discard any discolored or tough ends of the leek.
Slice the white part of the leek lengthwise into quarters, then crosswise into slices. Set aside.
Chop the green parts of the leek in the same manner and set aside.
Peel and dice the onion. Slice the celery.
In a large saucepan or pot, melt the butter. Add the green parts of the leek, onion, and celery. Sauté, stirring occasionally, until the vegetables soften (about 10 minutes).
Add the chicken broth or stock and the peeled and diced potatoes. Bring to a boil, season with salt and pepper.
Cover and cook for about 10 – 13 minutes until the potatoes are tender.
Remove 2 tablespoons of potatoes with leeks and set aside. Blend the remaining soup in a blender until smooth.
Return the blended soup to the pot. Bring to a boil and add the sliced white parts of the leek, diced chicken, and herbs.
Cover and simmer for another 10 – 13 minutes, until the chicken is cooked through.
Add the reserved potatoes with leeks and bring to a boil. Remove from heat.
Gradually stir in the cream, stirring constantly.
