Hearty Roasted Potato, Leek, and Chicken Soup
Hearty Roasted Potato, Leek, and Chicken Soup
Ingredients
- 2 pounds Russet potatoes, peeled and cut into 1-inch cubes
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 leeks, large, white and light green parts only, thinly sliced and thoroughly rinsed
- 1 yellow onion, medium, chopped
- 4 garlic, cloves, minced
- 3 tablespoons olive oil, divided
- 5 cups vegetable broth
- 1/2 cup heavy cream, optional
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1 tablespoon fresh thyme, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400°F - 2
In a large bowl, toss the cubed potatoes, chicken pieces, and sliced leeks with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Roast the potatoes, leeks, and chicken for 35 to 40 minutes, or until potatoes are tender, leeks are lightly browned, and chicken is cooked through (internal temperature 165°F), flipping halfway through. Set aside a small amount of roasted leeks for garnish, if desired.
⏱️ 40 min•🌡️ 400°F - 4
While the vegetables and chicken are roasting, heat the remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 5
Add the minced garlic to the pot and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min - 6
Once roasted, transfer the potatoes and leeks to the pot with the onion and garlic. Set aside the roasted chicken pieces for later. Pour in the vegetable broth, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer.
⏱️ 5 min - 7
Reduce the heat to low, cover, and let the soup simmer for 15 to 20 minutes to allow the flavors to meld.
⏱️ 20 min - 8
Carefully purée the soup directly in the pot using an immersion blender until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth. If using a regular blender, be sure to vent the lid to allow steam to escape and avoid pressure buildup.
⏱️ 5 min - 9
Stir in the roasted chicken pieces and heavy cream, if using, and heat through for 1-2 minutes without boiling. Taste and adjust seasoning with additional salt and pepper as needed.
⏱️ 2 min - 10
Ladle the hot soup into bowls. Garnish with fresh chopped thyme and the reserved roasted leeks, if desired, before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Roasted Potato, Leek, and Chicken Soup
Ingredients
- 2 pounds Russet potatoes, peeled and cut into 1-inch cubes
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- 3 leeks, large, white and light green parts only, thinly sliced and thoroughly rinsed
- 1 yellow onion, medium, chopped
- 4 garlic, cloves, minced
- 3 tablespoons olive oil, divided
- 5 cups vegetable broth
- 1/2 cup heavy cream, optional
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, freshly ground, plus more to taste
- 1 tablespoon fresh thyme, chopped, for garnish
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
⏱️ 10 min•🌡️ 400°F - 2
In a large bowl, toss the cubed potatoes, chicken pieces, and sliced leeks with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them in a single layer on the prepared baking sheet.
⏱️ 5 min - 3
Roast the potatoes, leeks, and chicken for 35 to 40 minutes, or until potatoes are tender, leeks are lightly browned, and chicken is cooked through (internal temperature 165°F), flipping halfway through. Set aside a small amount of roasted leeks for garnish, if desired.
⏱️ 40 min•🌡️ 400°F - 4
While the vegetables and chicken are roasting, heat the remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook, stirring occasionally, until softened and translucent, about 5 to 7 minutes.
⏱️ 7 min - 5
Add the minced garlic to the pot and cook for 1 minute more until fragrant, being careful not to burn it.
⏱️ 1 min - 6
Once roasted, transfer the potatoes and leeks to the pot with the onion and garlic. Set aside the roasted chicken pieces for later. Pour in the vegetable broth, remaining 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a simmer.
⏱️ 5 min - 7
Reduce the heat to low, cover, and let the soup simmer for 15 to 20 minutes to allow the flavors to meld.
⏱️ 20 min - 8
Carefully purée the soup directly in the pot using an immersion blender until smooth. Alternatively, transfer the soup in batches to a regular blender and blend until smooth. If using a regular blender, be sure to vent the lid to allow steam to escape and avoid pressure buildup.
⏱️ 5 min - 9
Stir in the roasted chicken pieces and heavy cream, if using, and heat through for 1-2 minutes without boiling. Taste and adjust seasoning with additional salt and pepper as needed.
⏱️ 2 min - 10
Ladle the hot soup into bowls. Garnish with fresh chopped thyme and the reserved roasted leeks, if desired, before serving.
⏱️ 1 min