Chicken, Potato, and Leek Soup
- 4 bacon slices, coarsely chopped
- 2 teaspoons vegetable oil
- Two 12-ounce chicken breast halves with skin and bone
- 2 tablespoons unsalted butter
- 3 large leeks, white and pale green parts only, chopped (about 2 cups)
- 8 cups water (or substitute chicken stock if you prefer)
- 1 large baking potato, such as russet or Burbank, peeled and diced
- 1 teaspoon finely chopped fresh thyme or ¾ teaspoon dried thyme
- ½ cup heavy cream
- Salt and freshly ground black pepper
Instructions:
The trio of chicken, potatoes, and leeks has often been turned into soup, but most cooks go for a delicate version that is one step away from being vichyssoise.
- Cook the bacon and oil together in a large saucepan over medium heat, stirring occasionally, until crisp and browned, about 8 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, leaving the fat in the saucepan.
- Add the chicken to the fat, skin side down. Cook until the skin is deeply browned, about 4 minutes. Turn and cook the other side until lightly browned, about 2 minutes. Transfer to a plate.
- Pour off any fat in the saucepan. Add the butter to the saucepan and return to medium heat. Add the leeks and cook, stirring occasionally, scraping up any browned bits in the bottom of the saucepan, until tender, about 8 minutes. Stir in the water with the potato and thyme. Return the chicken to the saucepan and bring to a boil. Reduce the heat to medium-low. Simmer until the chicken is cooked through and the potato is tender, about 25 minutes.
- Transfer the chicken to a cutting board. Remove the skin and bones and coarsely chop the meat. Set aside.
- Add the cream to the soup and heat until piping hot, but do not boil. Season with salt and pepper to taste. In batches, puree the soup in a blender and return to the saucepan.
- Serve hot, topping each serving with some of the chicken and bacon.