A Cozy Bowl of Comfort from My Kitchen to Yours
When the days grow shorter and the chill settles in, there’s nothing quite like a steaming bowl of soup to warm the soul. One of the most beloved winter recipes in my family is a rustic, wholesome chicken leek and potato soup—a simple yet nourishing dish passed down from my Italian grandmother. Though rooted in European tradition, this version has been lovingly adapted for American kitchens, embracing hearty portions, easy steps, and soul-satisfying flavors.
This soup is a perfect balance of tender chicken, creamy potatoes, and sweet, mellow leeks. With a touch of herbs and a rich homemade broth, it’s the kind of meal that brings everyone to the table with a smile. Whether you’re cooking for one or feeding a crowd, this dish is sure to become a winter fvavorite.
Why You’ll Love This Chicken, Leek, and Potato Soup
- Wholesome & Nourishing – Packed with protein and vegetables.
- Perfect for Meal Prep – Makes a generous batch that reheats beautifully.
- Winter Comfort – Cozy, filling, and ideal for cold evenings.
- Simple Ingredients – Everything you need is probably already in your pantry.
Ingredients You’ll Need
Here’s what you need to make the perfect pot of chicken leek and potato soup:
Protein & Veggies
- 2 large leeks, trimmed and sliced (white and light green parts only)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 3 medium potatoes (Yukon Gold or Russet), peeled and cubed
- 2 carrots, diced (optional, for added sweetness and color)
- 3 cups cooked chicken, shredded (use rotisserie chicken for convenience)
- 6 cups chicken broth (homemade or low-sodium store-bought)
Flavor Enhancers
- 1 teaspoon thyme
- 1 bay leaf
- Salt & pepper to taste
- 1/2 cup heavy cream or milk (optional for a creamy texture)
- Fresh parsley for garnish
Instructions
Step 1: Prep the Leeks
Cut off the dark green tops of the leeks, leaving just the white and light green parts. Slice them thinly and rinse them thoroughly under cold water—leeks are notorious for hiding dirt between their layers.
Step 2: Sauté the Base
In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and leeks, cooking until they begin to soften (about 5 minutes). Stir in the garlic and cook for another 1-2 minutes until fragrant.
Step 3: Add Vegetables & Herbs
Toss in the diced potatoes and carrots (if using), then sprinkle in the thyme and add the bay leaf. Stir everything together to coat the veggies in the flavorful base.
Step 4: Add Broth and Simmer
Pour in the chicken broth and bring to a gentle boil. Reduce heat to low, cover, and let simmer for about 20–25 minutes, or until the potatoes are tender.
Step 5: Add Chicken
Stir in the shredded cooked chicken and let everything warm through for another 5–10 minutes. If you want a creamier soup, now’s the time to add your heavy cream or milk.
Step 6: Season and Serve
Taste and season with salt and pepper as needed. Remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley. Serve hot with crusty bread or buttered toast.
Optional Add-Ins & Variations
One of the great joys of homemade soup is how flexible and customizable it can be. This chicken leek and potato soup recipe serves as a delicious and comforting base, but you can easily elevate or personalize your chicken leek and potato soup with these simple and flavorful additions:
- Add Cheese for a Savory Kick – Stir in a generous sprinkle of freshly grated Parmesan or sharp cheddar just before serving. The cheese melts into the warm broth, giving it a velvety richness and a satisfying umami flavor that cheese lovers will adore.
- Leafy Greens for a Nutrient Boost – Add a handful of fresh spinach, kale, or even Swiss chard during the last 5 minutes of cooking. The greens will wilt gently into the soup, adding beautiful color, texture, and an extra dose of vitamins without overwhelming the dish.
- Butter Finish for Extra Comfort – For an indulgent touch, swirl in a tablespoon of unsalted butter right at the end of cooking. It adds a silky finish and enhances the natural flavors of the leeks and chicken, giving your soup that little “je ne sais quoi” that makes it taste like it’s been simmering all day.
- Try Sweet Corn – A half-cup of sweet corn kernels adds little bursts of sweetness and color. It’s especially lovely if you’re looking to balance the savory elements of the soup with a subtle hint of natural sugar.
- A Dash of Heat – If you enjoy a little warmth, try adding a pinch of crushed red pepper flakes or a splash of hot sauce. It adds just the right kick to make the soup feel even cozier.
Feel free to experiment with these ideas to make the soup truly your own. Whether you want to make it heartier, creamier, or more veggie-packed, it’s a dish that welcomes creativity—just like this comforting take on Creamy Chicken and Leek Soup, which blends traditional ingredients with a velvety texture perfect for chilly evenings.
Tips for Success
Making a comforting soup like this chicken leek and potato soup is as much about technique as it is about love. Here are a few helpful tips to ensure your soup turns out perfect every time—flavorful, satisfying, and wonderfully cozy.
- Make Ahead for Maximum Flavor
Soups like this are one of the rare dishes that actually improve with time. Preparing it a day in advance allows the flavors to fully develop and deepen overnight. Store it in an airtight container in the refrigerator, and it will keep beautifully for up to four days. When you reheat it, you’ll notice how the herbs, chicken, and leeks have mingled to create something even more delicious than on day one. - Freeze Friendly for Effortless Meals
If you’re looking to stock your freezer with quick, homemade comfort food, this soup is a winner. Simply leave out the cream before freezing, as dairy can sometimes separate when thawed. Divide the cooled soup into freezer-safe portions and label them with the date. It will keep well for up to three months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat gently on the stovetop. Add the cream (if desired) during the final few minutes to bring back its silky texture. - Use Bone-In Chicken for Deeper Flavor
If you’re not using leftover or pre-cooked chicken, starting with raw bone-in, skin-on chicken thighs is a wonderful option. Simmering them in the broth infuses the soup with a rich, savory depth that boneless cuts just can’t match. Once the chicken is fully cooked and tender, remove it from the pot, discard the bones and skin, shred the meat, and stir it back into the soup. It’s a small step that makes a big difference in taste. - Don’t Rush the Sauté
Take your time when cooking down the onions and leeks at the beginning. This step builds the foundational flavor of your soup, so let them soften and become slightly golden before adding your broth and other ingredients. - Balance Texture to Your Taste
Whether you prefer a brothy soup or a thick and creamy consistency, this recipe can adapt. Blend half of the soup for a textured yet creamy base, or blend it all for a velvety finish. Just be sure to add the chicken after blending to keep the pieces tender and intact.
With these thoughtful tips, your soup will be delicious, reliable, and even freezer-ready—perfect for chilly nights, busy weeks, or anytime you need a little warmth in a bowl.
Pairing Ideas for a Cozy Winter Meal
A warm bowl of chicken leek and potato soup is already a comforting meal on its own, but pairing it with the right sides can elevate it into a full winter feast. Here are some cozy and satisfying ideas to round out your table:
- Rustic sourdough bread – Thick slices of crusty, tangy sourdough are perfect for dipping into the soup. Toast them lightly and rub with a clove of garlic for an extra punch of flavor.
- Fluffy cheddar biscuits – Buttery, golden biscuits loaded with sharp cheddar cheese offer a soft, savory contrast to the soup’s creamy base. Serve them warm straight from the oven for the ultimate comfort bite.
- Green salad with apple slices – A crisp green salad with baby spinach or arugula, thin apple slices, toasted walnuts, and a light vinaigrette adds a refreshing balance to the richness of the soup.
- For dessert: Consider finishing the meal with a baked apple, spiced with cinnamon and honey, or a square of dark chocolate to round out the warmth and heartiness of your winter table.
Whether you’re serving guests or enjoying a quiet night in, these simple yet thoughtful pairings will turn your bowl of soup into an unforgettable seasonal experience.
A Soup with Soul
For me, this soup isn’t just food—it’s a story passed down through generations. It’s the scent of simmering broth on a snowy afternoon, the steam fogging up the kitchen windows, and the quiet joy of sharing something warm with the ones you love. It’s Sunday evenings by the fireplace, the gentle clinking of spoons, and laughter echoing from the kitchen while my grandmother hummed a soft, familiar tune. That melody still lingers in my memory every time I stir this soup on the stove.
This chicken leek and potato soup is more than a recipe—it’s a piece of tradition, a hug in a bowl, a way of saying “I care” without words. It reminds us that the most meaningful meals aren’t about extravagance—they’re about warmth, intention, and connection.
Now, it’s your turn to stir love into your pot, to fill your home with its comforting aroma, and to create new memories with every spoonful. Whether you’re serving it to guests or enjoying it solo with a good book, this soup will never let you down. It’s a classic for a reason—because the simplest recipes, when made with heart, are the ones we treasure the most.
FAQs About Chicken Leek and Potato Soup
How to make the best potato and leek soup?
To make the best potato and leek soup, start by sautéing sliced leeks and onions in butter or olive oil until softened. Add peeled and diced potatoes, garlic, and fresh or dried herbs like thyme and bay leaf. Pour in a quality chicken or vegetable broth and simmer until the potatoes are tender. For a creamy texture, blend the soup partially or fully using an immersion blender. Finish with a splash of cream, salt, pepper, and fresh parsley. Use Yukon Gold potatoes for creaminess and balance sweet leeks with savory broth.
How do you add chicken leek and potato soup?
The easiest way is to use pre-cooked or leftover shredded chicken (like from a rotisserie chicken). Add it during the final 5–10 minutes of cooking so it warms through without drying out. If starting with raw chicken, you can poach boneless thighs or breasts in the broth at the beginning, then remove, shred, and stir back in. For deeper flavor, use bone-in, skin-on chicken thighs, simmer them with the soup base, and remove bones before serving.
How to make creamy chicken and leek soup?
To make it creamy, start with a classic chicken leek and potato soup base. Once the vegetables are tender, add 1/2 to 1 cup of heavy cream or whole milk. For extra richness, stir in a spoonful of crème fraîche, sour cream, or even a bit of cream cheese. Blend part of the soup for a thicker texture while keeping some chunks of chicken and potato for bite. Finish with chopped parsley and freshly cracked pepper for a gourmet touch.
What herbs go with chicken and leek soup?
Leek and chicken pair wonderfully with aromatic herbs. The best options include:
- Thyme – earthy and subtle, perfect for simmering
- Bay leaf – adds depth to the broth (remove before serving)
- Parsley – fresh and brightens up the finish
- Tarragon – optional, adds a mild licorice hint
- Chives – great for garnish, especially in creamy versions
- Rosemary – use sparingly, as it’s quite strong
Stick to 1–2 herbs to let the leeks and chicken shine.
Final Thoughts: A Soup That Warms the Soul
There’s something timeless about a bowl of chicken leek and potato soup—it’s not just food, it’s comfort. It’s the kind of dish that brings people together, whether you’re curled up on the couch on a snowy evening or serving guests at a cozy winter dinner. With its delicate balance of flavors, simple preparation, and nourishing ingredients, this soup is a true kitchen hero.
Whether you keep it light and brothy or make it creamy and indulgent, don’t be afraid to make it your own. Use it as a base, a tradition, or even a new weekly staple. Because sometimes, the best meals are the ones that taste like home.
So grab your ladle, simmer a pot, and let the aroma fill your kitchen—then enjoy the beautiful comfort that only a homemade soup can bring.
Bon appétit and stay warm!