Chicken, Leek & Potato Soup

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess

Boil 3 chicken breasts in water, then reduce to a simmer and cook.

Remove the white froth that comes to the top while the chicken cooks.

Cut 2 kilos of white potatoes in half and add them to a pot of water.

Chop the ends off 2 leeks, slice into sections, and wash thoroughly in a colander.

Once the chicken is 95% cooked, remove it from the water and let it rest, saving the water.

Add the leeks to the pot with the chicken water and mix them in.

Add 4 broken chicken stock cubes and 4 crushed vegetable stock cubes to the pot, mixing well.

Add about 1 teaspoon of ground white pepper and mix again.

Cover the pot, bring to a boil, and let it simmer for about 8 minutes, ensuring the potatoes are not fully cooked.

After 8 minutes, remove 3 large potatoes that are not fully cooked and dice them into chunks.

Cover the pot again and let it simmer for another 10 minutes.

Cut the chicken and remaining potatoes into small cubes.

Blend the soup until smooth and creamy.

Check the seasoning; no salt is added due to the stock cubes.

Reintroduce the diced potatoes and chicken back into the soup and mix well.

Simmer for another 10 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens