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Creamy Potato Leek Soup

A comforting and nutritious soup made with tender potatoes, aromatic leeks, and protein-packed Greek yogurt, perfect for cozy nights or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main, Soup, Starter
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Soup Base
  • 3 large leeks The star of this dish, leeks impart a sweet, onion-like flavor.
  • 2 lbs Yukon gold potatoes Creamy and buttery, these potatoes provide the essential heartiness.
  • 1-1.5 lbs boneless skinless chicken breasts These tender chunks add both protein and a satisfying chew.
  • 2 tbsp olive oil or butter For sautéing, this adds richness and depth to the flavors.
  • 2 tbsp The Fit Cook Herb and Garlic Blend An aromatic mix that infuses the soup with vibrant notes.
  • 6 cups low-sodium chicken stock A nourishing broth that melds together all ingredients beautifully.
  • 1 each bay leaf Enhances the complexity of flavors.
  • sea salt and pepper Essential seasonings that elevate the dish.
  • 1 cup plain Greek yogurt Adds creaminess and a protein boost.
  • Fresh chives and fresh dill For garnish, these fresh herbs provide brightness and a pop of color.
  • A sprinkle of The Fit Cook Herb and Garlic Blend A final touch to enhance the presentation and taste.

Method
 

Preparation
  1. Cut off the dark green tops and roots of the leeks, then slice them in half lengthwise, and into half-moons.
  2. Wash the leeks thoroughly in a bowl of water to remove any dirt trapped within the layers. After rinsing, drain well.
Sauté
  1. In a large pot or Dutch oven, heat the olive oil or butter over medium heat.
  2. Once hot, add the sliced leeks and sauté for about 5-6 minutes until they soften.
  3. Stir in The Fit Cook Herb and Garlic Blend and cook for an additional minute.
Cooking
  1. Add the diced Yukon gold potatoes, chicken breasts, chicken stock, and bay leaf to the pot.
  2. Bring to a boil, then reduce heat to medium-low and simmer for 18-20 minutes until the potatoes are fork-tender and chicken is cooked.
  3. For the slow cooker version, use 7-8 cups of chicken stock and let it simmer for about an hour.
Blending
  1. Remove the chicken breasts and bay leaf from the pot.
  2. Blend the soup until smooth using an immersion blender.
  3. Shred the chicken using two forks.
  4. For a silky texture, transfer to a high-powered blender after blending.
Finishing
  1. Mix 1/2-1 cup of warm soup broth with the Greek yogurt until pourable.
  2. With the immersion blender running, slowly add the yogurt mixture to the soup.
  3. Add the shredded chicken back into the pot, and season to taste with salt and pepper.
Serving
  1. Ladle the soup into bowls and garnish with chopped chives, fresh dill, and a sprinkle of The Fit Cook Herb and Garlic Blend.
  2. Add a dollop of Greek yogurt on top for presentation.

Notes

For enhanced flavor, consider roasting the potatoes before adding them to the soup. To make it vegetarian, skip the chicken and use vegetable broth with beans or lentils. Experiment with toppings such as crispy onions or croutons.