This potato and leek soup stands out from the typical creamy and rich version. It’s packed with lemon and parsley to bring a hint of golden sunshine to a cold winter day.
Equipment
Everything you need to make golden leek and potato soup at home:
- chef’s knife
- cutting board
- potato peeler
- large pot or dutch oven
- forks for shredding chicken
You can find the full ingredients list and instructions below!
Cooking Tips
- Try a different protein! I’ve made this soup with leftover salmon, lime beans, cannellini beans and even a boiled egg. My favourite is chicken, so that’s what you’ll find here, but use whatever you have on-hand.
- Cut your potatoes small, please. And as evenly as you can. I ask this very nicely because it’s a crucial step to keep the total cooking time at 30 minutes. The smaller pieces will cook faster, whereas larger pieces take longer. And when they’re all roughly the same size you’ll get evenly cooked potatoes throughout the soup. The smaller pieces also fit nicer on a spoon, IMO!
- A touch of turmeric is the secret to this soup’s beautiful golden colour. And bonus points for being a great anti-inflammatory!
Golden Leek + Potato Soup
4
servings30
minutesIngredients
2 leeks
2 yellow potatoes
4 garlic cloves
1/4 tsp turmeric
4 cups chicken stock
2 cups water
1 lemon
2 cups shredded chicken breast
1/2 cup chopped parsley
3 tbsp olive oil
salt (I'm using diamond crystal kosher)
cracked black pepper
Directions
Cut and discard the bottoms and tops of each leek. Slice vertically through the centre, creating two long strips. Rinse the inside of each strip to remove any dirt and debris. Slice each strip into thin half moons. Next, peel and slice your garlic.
Add 2 tbsp olive oil to a large pot or dutch oven and heat on medium-high. Add your leek and garlic slices then season with 1/2 tsp salt. Cook on medium-high, stirring occasionally, until soft and slightly browned.
Meanwhile, peel and cut your potatoes. Aim for small cubes about 1 cm x 1 cm. You want the cubes to be small like this so they cook quickly in the broth and fit nicely on a spoon. You also want all of the pieces to be about the same size to encourage even cooking. There's nothing worse than having a bunch of over cooked potatoes and some under cooked ones in the pot!
When the leeks are soft and starting to brown, create an opening in the centre of the pot, exposing the bottom. Add remaining 1 tbsp olive oil and 1/4 tsp turmeric and let bloom. Stir the turmeric into the oil, then continue stirring to incorporate the leeks.
Add 4 cups chicken stock, 2 cups water and the peeled and cubed potatoes. Bring the pot to a rapid simmer and cook like this until the potatoes are soft, about 15 minutes.
When the potatoes are soft, squeeze in the juice of one lemon then season with 1/2 tsp salt and a few cracks of black pepper. Taste and adjust seasoning until it's very lemony but not sour.
Remove from heat and add your shredded chicken and chopped parsley. Stir until incorporated and divide into bowls for serving!
Notes
- Depending on the season, some lemons have higher pH levels than others, meaning you might need more or less than what's outlined, to make this soup delicious. Start with the juice of 1/2 a lemon, then taste and adjust, adding more as needed. You want the soup to be lemony and bright but not sour.
Tag me @stefsdinnerdate if you make it! I love seeing your creations.