A Winter Hug in a Bowl: Chicken, Leek & Potato Soup
Every winter, when the days grow shorter and the air bites just a little sharper, I find myself drawn to recipes that offer not just nourishment, but comfort — the kind that wraps around you like a warm blanket and says, “You’re home now.” This creamy chicken and leek soup is just that: a hug in a bowl. Creamy, savory, gently fragrant, and deeply satisfying, it’s a dish that carries the soul of winter and the warmth of tradition.
Growing up, winters in our family home meant long hours spent in the kitchen with my grandmother — a woman with flour-dusted aprons and hands that could conjure magic from the simplest pantry ingredients. The aroma of simmering broth and slow-cooked vegetables would drift through the house, curling into every corner, promising something wonderful. Her soups weren’t just meals; they were rituals. And among them, this one always stood out — humble in ingredients, yet rich in flavor and memory.
This recipe has lived many lives: made with the leftover chicken from a Sunday roast, adapted to whatever root vegetables were in the fridge, served creamy or clear, with herbs gathered from the garden or dried from the pantry. And that’s the beauty of it — flexibility without compromise. Whether you’re using rotisserie chicken on a busy weekday or cooking a whole chicken just for the occasion, the result is always deeply nourishing and endlessly comforting.
The leeks add a soft sweetness that pairs beautifully with the earthiness of the potatoes and the richness of the chicken. A splash of cream makes it luxurious, but it’s just as delicious without. And while carrots are optional, I often throw them in for their color, their sweetness, and — let’s be honest — a nod to the way Grandma did it.
Today, when I make this soup, I do so not just to fill stomachs, but to honor a legacy — the timeless wisdom of making something beautiful out of what you have. It’s the kind of dish that brings people to the table, encourages seconds, and leaves you feeling not just full, but content.
So wherever you are — whether wrapped in a cozy sweater or dreaming of winter’s quiet — let’s make this soup together. Because sometimes, what we really need is something simple, soothing, and made with love. And if you’re in the mood for something heartier, this guide on how long to cook ground beef in the oven is a perfect place to start for warming, oven-baked comfort.
Why You’ll Love This Chicken, Leek & Potato Soup
There’s something magical about a recipe that ticks every box — comforting, easy, affordable, and deeply satisfying. This Chicken, Leek & Potato Soup does just that, and here’s why it deserves a spot in your winter meal rotation:
Comfort in Every Spoonful
This soup is like a warm embrace on a cold day. The velvety texture of the potatoes, the sweet, delicate flavor of the leeks, and the rich, tender chicken come together in a creamy broth that soothes the soul. Whether you’ve had a long day or just need something to warm you up from the inside out, one spoonful of this soup is enough to remind you why we turn to home-cooked meals for comfort.
Quick and Easy to Make
Even though it tastes like it simmered on the stove all day, this soup comes together in less than an hour — and even faster if you use leftover or rotisserie chicken. It’s perfect for busy weeknights, lazy Sundays, or when you need a nourishing meal without spending hours in the kitchen.
Budget-Friendly & Pantry-Ready
Made with simple, humble ingredients like leeks, potatoes, garlic, and chicken broth, this recipe is gentle on your wallet and often doesn’t require a special trip to the store. You can easily adapt it to what you have on hand — toss in an extra carrot, use frozen veggies, or swap in a different herb. It’s the kind of recipe that proves delicious doesn’t have to mean expensive.
Family-Approved
This soup is a true crowd-pleaser. Its creamy texture and mild flavor make it a hit with kids, while adults appreciate the depth from the garlic, thyme, and sweet leeks. It’s cozy, not spicy — filling without being heavy — and always leaves everyone asking for seconds. Add a slice of crusty bread and you’ve got a family favorite that’ll make regular appearances on your dinner table.
Wholesome & Nutritious
Beyond its comfort and flavor, this soup also nourishes. Packed with veggies, protein-rich chicken, and the option to go lighter by skipping the cream, it’s a meal you can feel good about serving — especially during cold and flu season when your body craves something soothing and full of nutrients. And if you’re thinking of switching things up in the kitchen, consider exploring what chicken is best for tacos — perfect for adding variety without compromising on health or taste.
Ingredients
Here’s everything you’ll need to create this comforting winter soup:
- 2 tablespoons butter or olive oil
- 2 leeks, sliced (white and light green parts only)
- 2 garlic cloves, minced
- 2 medium carrots, diced (optional)
- 3 medium potatoes, peeled and cubed
- 4 cups chicken broth
- 2 cups cooked, shredded chicken (or rotisserie chicken)
- ½ teaspoon dried thyme
- ½ teaspoon black pepper
- Salt to taste
- ½ cup heavy cream or milk (optional, for creaminess)
- Fresh parsley or chives, for garnish
Step-by-Step Instructions
Step 1: Prep Your Ingredients
Before you start cooking, make sure your leeks are properly cleaned — they tend to trap dirt between their layers. Slice them thinly and rinse under running water. Peel and dice the carrots and potatoes. Shred your cooked chicken.
Step 2: Sauté the Aromatics
In a large pot, heat the butter or olive oil over medium heat. Add the sliced leeks and sauté for about 5 minutes, until they soften and become fragrant. Stir in the minced garlic and cook for another minute.
Pro tip: Don’t rush this step — slowly cooked leeks add a mild, sweet onion flavor that forms the heart of the soup.
Step 3: Add the Veggies and Broth
Toss in the diced carrots (if using) and potatoes. Stir to combine, then pour in the chicken broth. Add thyme, black pepper, and a pinch of salt. Bring everything to a boil, then reduce the heat and let it simmer uncovered for 15–20 minutes, or until the potatoes are fork-tender.
Step 4: Stir in the Chicken
Add the shredded chicken and let it simmer for another 5–10 minutes so all the flavors meld together. Taste and adjust the seasoning as needed.
Step 5: Make it Creamy (Optional)
If you like a richer soup, stir in the heavy cream or milk just before serving. Warm it through, but don’t boil it.
Step 6: Serve and Garnish
Ladle the soup into bowls, sprinkle with chopped parsley or chives, and serve with crusty bread or warm biscuits.
Storage & Reheating
One of the best things about this Chicken, Leek & Potato Soup is that it stores and reheats like a dream. Whether you’re making it ahead for busy weeknights or saving leftovers for lunch, here’s how to keep it tasting fresh and delicious:
Fridge
Store any leftover soup in an airtight container and place it in the refrigerator. It will stay fresh for up to 4 days. The flavors actually deepen over time, making it even more delicious the next day. Perfect for easy meal prep or grab-and-go lunches!
Freezer
Planning to freeze some? This soup freezes exceptionally well — especially if you skip the cream when cooking. Dairy can sometimes separate when frozen, so it’s best to add it later during reheating. Let the soup cool completely before transferring it to freezer-safe containers or zip-top bags. Label and date them, and enjoy within 3 months for the best flavor and texture.
Reheating
To reheat, simply warm the soup on the stovetop over low to medium heat, stirring occasionally. If you’ve added cream, heat gently to avoid curdling. The soup may thicken a bit after chilling or freezing — this is totally normal. Just add a splash of chicken broth, milk, or water to loosen it up to your desired consistency. You can also reheat it in the microwave, stirring halfway through to ensure it heats evenly. And if you’re planning ahead for future meals, check out what meals can be made from chicken thighs — a great way to repurpose ingredients and keep things flavorful throughout the week.
Tips for the Best Chicken, Leek & Potato Soup
- Rotisserie chicken is a time-saver – It adds flavor and saves you time.
- Add white wine – A splash of dry white wine with the leeks gives depth.
- Make it dairy-free – Use olive oil and skip the cream; it’s still velvety thanks to the potatoes.
- Mash some potatoes – For a thicker soup, lightly mash some of the cooked potatoes with a fork.
Variations to Try
- Add beef – Sauté beef strips with leeks for a hearty twist.
- Toss in greens – A handful of spinach or kale at the end adds nutrients and color.
- Go spicy – Add a pinch of red chili flakes or a swirl of hot sauce.
What to Serve with Chicken, Leek & Potato Soup
- Crusty sourdough bread or a warm baguette
- Cheddar biscuits
- Simple green salad with lemon vinaigrette
- Roasted garlic toast
FAQ
How to make chicken, leek, and potato soup?
This comforting soup begins with gently sautéing sliced leeks and minced garlic in a bit of butter or olive oil until soft and aromatic. Add peeled and cubed potatoes, diced carrots if using, and pour in rich chicken broth. Season with thyme, black pepper, and salt. Let everything simmer until the vegetables are tender. Stir in cooked, shredded chicken, and for extra richness, finish with a splash of heavy cream or milk. Garnish with chopped parsley or chives and serve warm — perfect for a cozy winter meal.
Why does my leek and potato soup taste bitter?
A bitter flavor usually comes from using too much of the tough, dark green part of the leek, which can overpower the soup. Always use the white and light green parts only, and rinse them thoroughly to remove any dirt or sand. Another culprit could be burnt garlic, so make sure to sauté it gently and avoid high heat. Overcooked or scorched ingredients can release bitterness, so slow and gentle cooking is key to preserving the delicate, sweet flavors of the leeks and garlic.
How to add more flavour to leek and potato soup?
To boost flavor, try deglazing the pot with a splash of dry white wine after sautéing the leeks — it adds brightness and depth. You can also add a bay leaf or fresh herbs while the soup simmers. Roasted or rotisserie chicken brings a rich, savory dimension, and a spoonful of Dijon mustard stirred in at the end adds a subtle tang. Don’t forget a final sprinkle of fresh herbs like parsley or chives — they elevate the entire bowl!
What herbs go with chicken and leek soup?
Herbs play a huge role in making this soup shine. Thyme is the most traditional choice and pairs beautifully with the sweet leeks and tender chicken. Bay leaf adds subtle earthiness when simmered with the broth. For finishing touches, try fresh parsley for brightness, tarragon for a delicate sweetness, or chives for a light oniony lift. If you like bolder flavors, a hint of sage or rosemary can also work well — just use sparingly so it doesn’t overpower the soup.
Final Thoughts
This Chicken, Leek & Potato Soup is truly a winter essential — rustic, deeply flavorful, and exactly what your body and soul crave when the cold winds begin to blow. It’s the kind of recipe that brings comfort with every spoonful, turning simple ingredients into something that feels indulgent and nourishing all at once. For more hearty inspiration, especially if you have extra cuts on hand, check out these chicken thigh recipes that are perfect for cozy nights and versatile meal prep.