Name: Easy Creamy Leek and Chicken Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: British
Ingredients: 2 tablespoons olive oil; 1 yellow onion, diced; 3 cloves garlic, minced; 2 sprigs thyme, leaves picked; 2 celery stalks, sliced; 2 leeks, washed and thinly sliced; 1.2 litres vegetable stock (made with a stock cube); 1/4 teaspoon turmeric; 1 1/2 teaspoons curry powder; 3 large King Edward potatoes, peeled and cubed (about 3.5 cm pieces); 2 boneless skinless chicken breasts; 1/2 bunch parsley, finely chopped; 1/4 teaspoon cider vinegar or juice of 1/2 lemon

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This easy creamy leek and chicken soup is a hearty, comforting dish perfect for chilly days. With tender shredded chicken, velvety potatoes, fragrant leeks, and a touch of curry spice, it delivers warmth and depth of flavor in every spoonful. Blended until smooth and finished with fresh parsley and lemon, it’s a wholesome meal that’s both nourishing and satisfying.

Why You’ll Love This Recipe

This soup is packed with vegetables and lean protein, making it as nutritious as it is delicious. The potatoes naturally thicken the soup, giving it a creamy texture without heavy cream. The curry powder and turmeric add gentle spice and earthiness, while lemon or cider vinegar balances the richness with brightness. It’s easy to prepare, freezer-friendly, and perfect for family dinners or weekly meal prep.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 sprigs thyme, leaves picked
2 celery stalks, sliced
2 leeks, washed and thinly sliced
1.2 litres vegetable stock, made with a stock cube
1/4 teaspoon turmeric
1 1/2 teaspoons curry powder
3 large King Edward potatoes, peeled and cubed (about 3.5 cm pieces)
2 boneless skinless chicken breasts
1/2 bunch parsley, finely chopped
1/4 teaspoon cider vinegar or juice of 1/2 lemon

Directions

Heat olive oil in a large pot over medium heat. Add diced onion, garlic, and thyme leaves. Cook for 5 minutes until onions are soft and translucent.
Stir in the sliced leeks and celery. Cook until softened and fragrant.
Peel and cube the potatoes, then add to the pot. Stir well to coat with the aromatics. Season lightly with salt.
Pour in vegetable stock. Add turmeric and curry powder. Bring to a boil, then reduce to a simmer.
Add whole chicken breasts to the pot. Cover and simmer until the chicken is cooked through and the potatoes are tender, about 10 minutes.
Remove the chicken and set aside to cool slightly. Shred using two forks.
Blend the soup with a stick blender (or in an upright blender) until smooth and creamy. Add more water if needed to adjust consistency.
Return the soup to the pot if blended separately. Stir in shredded chicken and parsley.
Finish with a splash of cider vinegar or lemon juice. Taste and adjust seasoning. Serve hot.

Servings and timing

This recipe makes 4–6 servings.

Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

Swap chicken breasts for leftover roast chicken or turkey.
Add a splash of cream or coconut milk for extra richness.
Use sweet potatoes instead of white potatoes for a slightly sweeter flavor.
Add spinach or kale at the end for more greens.
Make it vegetarian by omitting chicken and adding chickpeas or lentils.

Storage/Reheating

Store soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a little water if the soup has thickened. For longer storage, freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use rotisserie chicken instead of raw chicken breasts?

Yes, simply shred the cooked chicken and stir it in at the end after blending.

Do I have to peel the potatoes?

Peeling helps create a smoother texture, but you can leave skins on for a rustic version.

Can I make this soup in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours, then shred the chicken and blend before serving.

How do I prevent the leeks from being gritty?

Slice them lengthwise and rinse thoroughly under running water to remove dirt between layers.

Can I use chicken stock instead of vegetable stock?

Yes, chicken stock will add extra richness and depth of flavor.

How do I make the soup spicier?

Add more curry powder, chili flakes, or a pinch of cayenne.

Can I make this soup dairy-free?

Yes, the recipe is naturally dairy-free unless you add cream.

What herbs go well with this soup?

Thyme, parsley, or dill all pair beautifully with leeks and chicken.

Why do I need lemon juice or vinegar at the end?

It brightens the flavors and balances the richness of the soup.

Can I freeze this soup with the chicken included?

Yes, the soup freezes well with the chicken already stirred in.

Conclusion

Easy creamy leek and chicken soup is a cozy, flavorful recipe that combines wholesome ingredients with a velvety texture. With the natural creaminess of potatoes, the warmth of curry spices, and the brightness of lemon, it’s a nourishing dish that’s perfect for any season. Make a pot to enjoy now and save some for later—it reheats beautifully and is sure to become a family favorite.

Maggie