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Ingredients

1 (2 pound) fryer chicken 3 cups water 2 (14.5 ounce) cans chicken broth 1 tablespoon salted butter 3 large leeks, sliced 1 quart heavy cream 2 large potatoes, peeled and diced 1 pinch salt and ground black pepper to taste

Nutrition Info

646.2 calories carbohydrate: 27.8 g cholesterol: 199.8 mg fat: 53.3 g fiber: 3 g protein: 16.1 g saturatedFat: 30.4 g servingSize: - sodium: 557.7 mg sugar: 3.5 g transFat: : - unsaturatedFat: : -

Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Remove chicken and allow to cool. Strain stock and set aside.
Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock, cook at a simmer for 15 minutes.
Meanwhile debone the chicken and dice the meat.
Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.

8 servings

This chicken, potato, and leek soup is my favorite soup. Very comforting.