1. Sauté the Aromatics:
– In a large pot, heat the olive oil over medium heat.
– Add the chopped onion and sliced leeks, cooking until softened, about 5-7 minutes.
– Stir in the minced garlic and cook for an additional minute until fragrant.
2. Add the Potatoes and Broth:
– Add the diced potatoes to the pot and stir to combine.
– Pour in the chicken broth, and add the dried thyme and bay leaf. Bring the mixture to a boil.
3. Simmer the Soup:
– Once boiling, reduce the heat to low and let the soup simmer for about 20 minutes, or until the potatoes are tender.
4. Incorporate the Chicken:
– Add the shredded chicken to the pot and stir well. If using, pour in the heavy cream for a richer flavor.
– Season with salt and pepper to taste. Allow the soup to heat through for another 5 minutes.
5. Serve:
– Remove the bay leaf before serving. Ladle the soup into bowls and garnish with freshly chopped parsley.
Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes | Servings: 6 | Calories: 320 kcal per serving
This Potato, Leek, and Chicken Soup is a comforting and hearty dish, perfect for warming up on a chilly day! Enjoy every spoonful! 🥔🍵
