Creamy Leek and Chicken Soup Recipe for Comforting Weeknights

This chicken and leek soup has quickly become a family favourite. It takes the classic leek-and-potato soup and modernises it for an easy, nourishing meal that reheats beautifully.

Lightly spiced with turmeric and curry powder, this leek-and-chicken soup is warming and nutritious—perfect for chilly days or when you need something comforting. The potatoes are blended to give the soup its creamy body, so there’s no cream needed. Poached chicken is shredded and folded in so you get tender strands of chicken in every spoonful. A small splash of lemon juice or cider vinegar at the end brightens the flavours.

Ingredients

This recipe uses simple, affordable ingredients you can find at most shops.

• Baking potatoes or any large waxy potato
• Leeks, washed and thinly sliced
• Onion, diced
• Celery, sliced
• Garlic, minced
• Vegetable or chicken stock made from a stock cube
• Curry powder
• Turmeric
• Chicken breasts or thighs, boneless and skinless
• Lemon juice or cider vinegar
• Parsley, chopped

Note: Salt, pepper and olive oil are assumed pantry staples and are used throughout the recipe.

Instructions

Creating the flavour base

• Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, minced garlic and picked thyme leaves. Sweat gently for about 5 minutes until the onions are soft and translucent, without browning.
• Add the thinly sliced leeks and sliced celery. Cook until the leeks are tender and fragrant, again avoiding any browning. Clean leeks by trimming the root and tough dark green tops, slicing down the centre and rinsing under cold water to remove grit.

Potatoes and simmering

• Peel and cut the potatoes into roughly 3.5 cm cubes so they cook evenly. Stir them into the softened vegetables and season well with sea salt.
• Pour in about 1.2 litres of stock and stir in 1 ½ teaspoons of curry powder and ¼ teaspoon turmeric. Bring to a boil, then reduce to a simmer and cook covered until the potatoes are tender.

Cook the chicken

• You can poach the chicken directly in the simmering soup by adding whole breasts and cooking until done (about 10–15 minutes), or cook the chicken separately in lightly salted water with a sprig of thyme. Remove cooked breasts, let cool slightly, then shred with two forks.
• Ensure chicken reaches an internal temperature of 74 °C (165 °F) for safety.

Blend and finish

• When the potatoes are fully tender, blend the soup to a smooth, thick consistency using a handheld stick blender or an upright blender (work in batches if needed). Add a little water or stock if you prefer a thinner texture.
• Return the blended soup to the pot if necessary, stir in the shredded chicken and chopped parsley, then taste and adjust seasoning. Finish with the juice of half a lemon or a small splash of cider vinegar to brighten the flavours.

Hint: A stick blender makes cleanup easier, and because turmeric can stain, rinse your blender promptly after use. Cast iron or stainless steel pots both work; cast iron holds heat well and allows gentler cooking at lower temperatures.

Substitutions

• Potatoes: Use red or other waxy potatoes if preferred—rinse excess starch first.
• Chicken: Boneless, skinless thighs can be used instead of breasts for more flavour; shred once cooked.
• Stock: Swap vegetable stock for chicken stock if you prefer a richer chicken flavour.

This recipe is naturally gluten-free and dairy-free.

Variations

• Spicy: Add chopped jalapeño while cooking and finish with chilli flakes.
• Deluxe: Drizzle with garlic-infused oil and serve with a poached egg in the bowl.
• Kid-friendly: Serve alongside simple cheese straws or soft rolls.

Equipment

• Large pot or Dutch oven (cast iron or stainless steel)
• Stick blender or upright blender (or a potato masher for a chunkier texture)
• Chopping board and chef’s knife

Storage

Store cooled soup in an airtight container in the fridge for up to 3 days, or freeze in an airtight container or freezer bag for up to 3 months. Reheat gently on the stove over medium-low heat until warmed through, or use the microwave in short bursts, stirring often.

Top tip

A small splash of lemon juice or cider vinegar at the end is essential—it brightens and balances the soup.

Food safety

Basic food safety practices help keep meals safe and enjoyable:

• Cook poultry to a minimum internal temperature of 74 °C (165 °F).
• Do not use the same utensils or cutting boards for raw and cooked meat without washing them first.
• Wash hands after handling raw meat.
• Do not leave perishable food at room temperature for extended periods.
• Never leave cooking food unattended.
• Use cooking oils with a suitable smoke point for high-heat cooking.