Chicken Potato Leek Soup
A delicious creamy soup filled with chicken, potatoes, and leeks and full of flavor.
Servings: 8 servings
Ingredients
- 1 tablespoons butter
- 2 cloves garlic, minced
- 1 lb chicken, cut into small pieces boneless skinless chicken breast or thigh
- 2 lbs potatoes, cut small I used Yukon gold mini potatoes, diced
- 2 leeks, sliced
- 4 cups chicken broth or water and chicken bouillon
- 2 cups milk or 1 cup milk plus 1 cup heavy cream
- 3 tablespoons cornstarch
- salt and pepper to taste
Instructions
- Heat a large pot over medium heat. Add butter, saute garlic, and chicken, and stir, cook for 1 minute. Add potatoes and chicken broth.
- Bring to a simmer and cook for 15-20 minutes or until potatoes are tender when pierced with a fork.
- Mix milk with cornstarch and while stirring pour it into the simmering soup. This will thicken the broth.
- Add leeks and stir.
- Add salt and pepper to taste. If you want added chicken flavor add more bouillon, I typically add a tablespoon.