Coinciding with my soup crave this week, I have returned to the classic potato and leek soup. I have made a dairy free version which means you won’t find butter and cream as you would in the usual potato and leek soup recipe.
Since I was having it as a meal, I added some protein which came in the form of store-bought roasted chicken breast. Yup, it’s totally fuss free!
Alternatively, feel free to swap it with homemade poached chicken and/or cooked quinoa. It’s all about making a hearty soup as a meal.
2 leeks (only the white sections), rinsed & sliced
1 kg potatoes, peeled & diced
2 cloves of garlic, peeled & chopped
1 sprig of rosemary, finely chopped
4 cups of salt reduced chicken stock
1.5 to 2 cups of water (to your preferred consistency)
Salt and pepper to taste
¼ store-bought roast chicken (the breast section), skinned removed & shredded
Equipment: a stick blender or a tall blender
In a large pot, heat up a tablespoon of olive oil over low medium flame. When the oil is fairly hot, add sliced leeks with a pinch of salt.
Sauté until the leeks are translucent over low heat. Add garlic and rosemary and sauté until the mixture becomes aromatic over low heat.
Add potatoes and chicken stock. Increase the flame to high until the soup starts to bubble. Reduce the flame to low and simmer over medium-low flame with a lid on.
Simmer until the potatoes are mushy – which will take about 20 minutes depending the size of the diced potatoes. Remove the pot from the stove; use a stick blender to blend the mixture until creamy and velvety consistency.
Return the pot back to the stove, add 1.5 to 2 cups of boiling water depending on your preferred consistency (less water for a thicker consistency and vice versa).
Season with salt and pepper to taste.
Stir in shredded store-bought roast chicken for a hearty and filling soup.