Chicken, Potato, And Leek Soup

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 4 bacon, slices coarsely chopped
• 2 teaspoons vegetable oil
• 2 (12 ounce) bone-in skin-on chicken breast halves
• 2 tablespoons unsalted butter
• 3 large leeks, chopped, and green parts only (about 2 cups)
• 8 cups chicken stock
• 1 large baking potato, peeled and diced
• 1 teaspoon finely chopped fresh thyme
• 1/2 cup heavy cream
• salt
• fresh ground black pepper

Recipe

• 1 cook bacon and oil together in a large saucepan over medium heat, stirring occasionally, until crisp and browned, about 8 minutes.
• 2 using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the saucepan.
• 3 add the chicken to the fat, skin side down.
• 4 cook until the skin is deeply browned, about 4 minutes.
• 5 turn and cook the other side until lightly browned, about 2 minutes; transfer to a plate.
• 6 pour off any fat in the saucepan.
• 7 add the butter to the saucepan and return to medium heat.
• 8 add the leeks and cook, stirring occasionally, scraping up any browned bits in the bottom of the saucepan, until tender, about 8 minutes.
• 9 stir in the stock with the potato and thyme.
• 10 return the chicken to the saucepan and bring to a boil.
• 11 decrease heat to medium-low; simmer until the chicken is cooked through and the potato is tender, about 25 minutes.
• 12 transfer the chicken to the cutting board; remove the skin and bones and coarsely chop the meat; set aside.
• 13 add the cream to the soup and heat until piping hot, but do not boil.
• 14 season with salt and pepper to taste.
• 15 in batches, puree the soup in a blender and return to the saucepan.
• 16 serve hot, topping each serving with some of the chicken and bacon.