Chicken, Potato, and Leek Soup

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

INGRIDIENT

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

DIRECTION

Step: 1

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).

Step: 2

Remove chicken and allow to cool. Strain stock and set aside.

Step: 3

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.

Step: 4

Meanwhile debone the chicken and dice the meat.

Step: 5

Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.