Chicken, Leeks and Potato Soup

Chicken, Leeks and Potato Soup

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 to 2
Author Connie Veneracion


  • 3/4 cup leeks (white and light green portions only), sliced
  • 2 tablespoons butter (optional)
  • 2 small chicken drumsticks or thighs or a small chicken breast
  • 1 large potatoes (or 2 medium), peeled
  • salt
  • pepper
  • finely sliced scallions for garnish (optional)


  • Heat the butter in a pan and add the leeks. Cook over medium heat, stirring, until softened. Add the chicken to the pan and pour in about two cups of water. Add the potatoes and season with salt and a little pepper. Bring to the boil, cover and simmer for 45 minutes.
  • If you want to omit the butter, you can just boil directly the chicken, leeks and potatoes.
  • After 45 minutes, the chicken should be done, and the potatoes and leeks should be mushy. Lift the chicken with kitchen tongs and transfer to a plate to cool a bit.
  • Strain the broth directly into a soup bowl.
  • Mash the leaks and potatoes. Not to a pulp. It’s nice to have discernible bits of potatoes and leeks when you eat the soup.
  • Meanwhile, separate the chicken meat from the bones. In fairly large chunks.
  • Add the mashed leeks and potatoes to the broth. Stir to combine.
  • Next, stir in the chicken meat.
  • Sprinkle with sliced scallions, if you like.
  • Finally, enjoy your chicken, leeks and potato soup. Have some crusty bread with it.