Chicken, Potato, and Leek Soup

Name: Chicken, Potato, and Leek Soup
Total time: 145
Yield: 8
Ingredients: 1 (2 pound) fryer chicken; 3 cups water; 2 (14.5 ounce) cans chicken broth; 1 tablespoon salted butter; 3 large leeks, sliced; 1 quart heavy cream; 2 large potatoes, peeled and diced; 1 pinch salt and ground black pepper to taste

Recipe by georgia from allrecipes.com

Lunch 2 Hr. 25 Mins.

Ingredients

8 servings

•

1 (2 pound) fryer chicken
•

3 cups water
•

2 (14.5 ounce) cans chicken broth
•

1 tablespoon salted butter

•

3 large leeks, sliced
•

1 quart heavy cream
•

2 large potatoes, peeled and diced
•

1 pinch salt and ground black pepper to taste

Instructions

Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Remove chicken and allow to cool. Strain stock and set aside.
Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock; cook at a simmer for 15 minutes.
Meanwhile debone the chicken and dice the meat.
Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.