Mom made this a couple weeks ago and I happened to be there to have some of the leftovers, which reminded me how simple but delicious this soup is. Normally it is made sans chicken, but I also welcome protein in my soups. This soup is super easy to make!
All you do is combine 1/2 cup of chicken stock, with 4 leeks (chopped white parts only), and 4 green onions (chopped white parts only), and bring it to a boil over medium heat. Reduce heat to low, cover, and cook for about 8 minutes or until the leeks and onions have wilted nicely. Add about 1 pound of potatoes (peeled and diced) and another 2 1/2 cups of chicken stock. Cover and let cook about 30 minutes until the potatoes are soft enough to smash. Remove from heat and stir in 1-2 TBS of butter. At this point you have several options. You can mash the potatoes with a masher (which I did); or you can puree the mixture in a blender or food processor; or you can use an immersion blender if you have one. Whichever mode you chose, you can make the soup as smooth or chunky as you like. I personally like it somewhere in the middle. Finally season the soup with S&P and garnish the bowls of soup with a little chopped green onions. That is regular Potato Leek Soup! To make the chicken version, cook up some chicken breasts, shred them with a fork, and add it at the end - after the butter and before the S&P.
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