Chicken Leek and Potato Soup

This is a hearty and delicious soup that is perfect for a cold winter day. The chicken, leeks, and potatoes are cooked in a rich broth until they are tender and flavorful. The soup is then thickened with cream and sour cream, and garnished with fresh chives.

I first made this soup when I was in college. I was looking for a recipe that was easy to make and that would warm me up on a cold winter night. This soup was the perfect solution! It was simple to make, and it was so delicious that I made it again and again.

Over the years, I have made this soup many times. I have made it with different types of chicken, different types of leeks, and different types of potatoes. I have also experimented with different ways to thicken the soup. I have found that the best way to thicken the soup is to use a combination of cream and sour cream.

This soup is so easy to make, and it is so delicious. It is perfect for a cold winter day, and it is sure to please everyone who tries it.

Ingredients:

• 1 tablespoon olive oil

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces

• 1/2 cup chopped onion

• 2 cloves garlic, minced

• 2 cups chopped leeks

• 6 cups chicken broth

• 1 pound Yukon Gold potatoes, peeled and diced

• 1 cup heavy cream

• 1/2 cup sour cream

• Salt and pepper to taste

• Fresh chives, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides.

2. Add the onion, garlic, and leeks to the pot and cook until softened.

3. Add the chicken broth, potatoes, cream, and sour cream to the pot. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until the potatoes are tender.

4. Season with salt and pepper to taste.

5. Garnish with fresh chives and serve.

Tips and Tricks:

• For a richer flavor, use chicken stock instead of water.

• If you don't have leeks, you can use onions instead.

• To make the soup ahead of time, cook it according to the instructions, but do not add the cream and sour cream. Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. When you are ready to serve, reheat the soup over medium heat, then stir in the cream and sour cream.

• This soup is also delicious served with a side of crusty bread.

I hope you enjoy this recipe!