Chicken, Leek, and Potato Soup with Dill and Lemon Recipe
Introduction
This comforting Chicken, Leek and Potato Soup is a hearty and flavorful dish perfect for cozy evenings. Tender chicken pieces combine with creamy potatoes and sweet leeks in a fragrant broth, finished with fresh herbs and a touch of lemon for brightness.
Ingredients
- 1 1/4 to 1 1/2 pounds boneless skinless chicken breasts
- Salt and pepper
- 6 tablespoons unsalted butter
- 1 1/2 pounds whole leeks (root ends discarded), sliced into 1/2-inch rounds, rinsed of any grit
- 1 1/2 pounds baby potatoes, cut into bite-sized chunks
- 2 to 3 sprigs fresh thyme
- 7 cups chicken stock
- 2 garlic cloves
- Sour cream, for serving
- 1/4 cup roughly chopped dill, for serving
- 1 lemon, halved
Instructions
- Step 1: Cut the chicken into bite-sized chunks, season with salt and pepper, and set aside.
- Step 2: Melt 2 tablespoons of the butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Once melted and bubbling, add half the chicken and cook until golden brown on both sides, about 3 minutes per side. Transfer chicken to a plate and repeat with another 2 tablespoons butter and remaining chicken. Adjust heat as needed to avoid scorching.
- Step 3: Add the remaining 2 tablespoons butter to the pot, along with the leeks, potatoes, and thyme. Season with salt and pepper, then stir well to lift any browned bits from the bottom of the pot. Cook, stirring occasionally, until the leeks brighten in color, about 3 minutes.
- Step 4: Pour in the chicken stock, cover the pot, and bring to a simmer. Once simmering, uncover and continue to cook until the liquid reduces slightly and the potatoes are very tender, about 15 to 20 minutes. For a thicker soup, mash some of the potatoes with a wooden spoon.
- Step 5: Finely grate the garlic cloves into the pot and stir in the cooked chicken along with any juices from the plate. Turn off the heat and adjust seasoning with salt to taste.
- Step 6: To serve, ladle the soup into bowls. Top with or stir in sour cream, sprinkle with chopped dill, squeeze over some lemon juice, and add a crack of black pepper.
Tips & Variations
- Make sure to rinse the leeks thoroughly to remove any hidden grit between the layers.
- For extra depth, use homemade or good-quality chicken stock.
- If you prefer, swap dill for fresh parsley or chives as a garnish.
- Leftover soup can be enriched the next day with a splash of cream for a creamier texture.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and add extra moisture and flavor to the soup. Adjust cooking time as needed until the chicken is cooked through.
How do I get rid of grit in the leeks?
Slice the leeks and separate the rings, then rinse them thoroughly in a bowl of cold water, swirling to loosen any dirt. Lift them out with your hands or a slotted spoon to avoid adding grit back into the pot.
PrintChicken, Leek, and Potato Soup with Dill and Lemon Recipe
This comforting Chicken, Leek and Potato Soup combines tender chicken breast pieces, sweet leeks, and baby potatoes simmered in rich chicken stock. Enhanced with fresh thyme, garlic, and served with creamy sour cream and fresh dill, this hearty soup is perfect for a cozy meal. The gentle sautéing of chicken and vegetables followed by simmering creates a flavorful, warming dish that’s easy to prepare and satisfying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 1 1/4 to 1 1/2 pounds boneless skinless chicken breasts
- Salt and pepper, to taste
Vegetables and Herbs
- 1 1/2 pounds whole leeks (root ends discarded), sliced into 1/2-inch rounds, rinsed
- 1 1/2 pounds baby potatoes, cut into bite-sized chunks
- 2 to 3 sprigs fresh thyme
- 2 garlic cloves, finely grated
Dairy and Garnishes
- 6 tablespoons unsalted butter
- Sour cream, for serving
- 1/4 cup roughly chopped dill, for serving
- 1 lemon, halved (for juice)
Liquids
- 7 cups chicken stock
Instructions
- Prepare the Chicken: Cut the chicken breasts into bite-sized chunks, then season generously with salt and pepper. Set aside to allow flavors to develop.
- Sear the Chicken: Heat 2 tablespoons of unsalted butter in a Dutch oven or heavy-bottomed pot over medium-high heat. Once melted and bubbling, add half the chicken pieces and cook them until golden brown on both sides, about 3 minutes per side. Transfer the cooked chicken to a plate. Repeat this process with another 2 tablespoons of butter and the remaining chicken. Adjust the heat as needed to prevent burning.
- Sauté the Vegetables: Add the remaining 2 tablespoons of butter to the pot, then add the sliced leeks, baby potatoes, and fresh thyme. Season with salt and pepper. Stir well to lift any browned bits from the bottom of the pot (the fond), which adds flavor. Cook, stirring occasionally, until the leeks brighten in color, approximately 3 minutes.
- Simmer the Soup: Pour in the 7 cups of chicken stock and cover the pot with a lid. Bring to a gentle simmer over medium heat. Once simmering, uncover the pot and continue to simmer until the liquid has reduced slightly and the potatoes are very tender — about 15 to 20 minutes. For a thicker soup, mash some of the potatoes lightly with a wooden spoon.
- Add Garlic and Chicken Back: Finely grate the garlic cloves directly into the pot, stirring to combine. Return the browned chicken and any accumulated juices to the pot. Turn off the heat and season the soup to taste with additional salt if needed.
- Serve: Ladle the hot soup into bowls. Add a dollop of sour cream and sprinkle with roughly chopped dill. Finish with a generous squeeze of fresh lemon juice and a sprinkle of black pepper. Serve immediately for a warm, comforting meal.
Notes
- Make sure to rinse leeks thoroughly to remove any grit trapped between layers.
- Use baby potatoes or any waxy potatoes that hold their shape well after cooking.
- If you prefer a thicker soup, mash some of the potatoes during simmering to release their starch.
- You can adjust the lemon juice and sour cream according to your taste preference for acidity and creaminess.
- Leftover soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Keywords: chicken soup, leek soup, potato soup, comforting soup, hearty soup, homemade soup
