Chicken, 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
Scale
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
