Creamy Potato Leek Soup
A soothing and delightful creamy soup made with Yukon gold potatoes, tender leeks, and enriched with high-protein Greek yogurt, perfect for a cozy meal.
Ingredients
For the Soup Base
- 3 large leeks, white and light green parts only, cleaned and sliced Leeks should be rinsed thoroughly to remove grit.
- 2 lbs Yukon gold potatoes, peeled and diced into 1-inch cubes
- 1-1.5 lbs boneless skinless chicken breasts Chicken should be fully cooked before shredding.
- 2 tbsp olive oil or butter Use olive oil for a lighter option.
- 2 tbsp The Fit Cook Herb and Garlic Blend An aromatic blend that enhances flavor.
- 6 cups low-sodium chicken stock Use vegetable broth for a vegetarian option.
- 1 piece bay leaf Remove before blending.
- to taste sea salt and pepper Adjust seasoning as needed.
For Creaminess
- 1 cup plain Greek yogurt (full-fat or 2%) Helps achieve a creamy texture and adds protein.
For Garnish
- to taste fresh chives, chopped Adds light, oniony freshness.
- to taste fresh dill, chopped Provides an earthy flavor.
- to taste The Fit Cook Herb and Garlic Blend (for sprinkling) Enhances presentation and flavor.
Instructions
Preparation
- Cut off the dark green tops and roots from the leeks. Slice them in half lengthwise and cut into half-moons. Rinse thoroughly to remove dirt.
Sauté the Base
- In a large pot over medium heat, add olive oil or butter. Once hot, add the sliced leeks and sauté for 5-6 minutes until softened and fragrant.
- Stir in The Fit Cook Herb and Garlic Blend, cooking for another minute.
Add Potatoes, Stock, and Chicken
- Incorporate diced potatoes, chicken breasts, chicken stock, and bay leaf. Raise heat to boil, then reduce to medium-low and simmer for 18-20 minutes until potatoes are fork-tender and chicken is cooked through.
Remove Chicken and Blend
- Carefully remove chicken breasts and bay leaf from the pot. Blend the soup until smooth using an immersion blender.
- Shred the chicken using two forks.
Stir in Greek Yogurt and Finish with Chicken
- Mix about ½ to 1 cup of warm soup broth with Greek yogurt until pourable. With the immersion blender running, slowly pour this back into the soup and blend until smooth.
- Add shredded chicken back to the pot and season with salt and pepper to taste.
Serve
- Ladle soup into bowls and garnish with chives, dill, and a sprinkle of The Fit Cook Herb and Garlic Blend.
- Add a dollop of Greek yogurt for extra flair if desired.
Notes
For additional flavor, roast the potatoes before adding. For heat, add crushed red pepper flakes during blending. Prepare ingredients in advance to save time.