Potatoes > Soups & Stews > Potato & Leek Soup >
Potato & Leek Soup
2 medium leeks
8-10 medium Yukon Gold potatoes
2 TBS butter
1 C fresh button mushrooms, cleaned & sliced
1 small yellow squash, ends snipped, cleaned & sliced
2 LBS (or more) boneless, skinless chicken breasts
1 can chicken broth
2 cans vegetable broth
Salt & black pepper to taste
Parsley
1 pint whipping cream
Water for soup if needed
Baguette Bread (for serving; optional)
After cleaning and snipping, thinly slice the leeks and place in a large soup pot with butter. Cook until leeks are soft but not browned. Clean and cube potatoes, leaving skin on. Clean and slice the mushrooms and squash. Add potatoes, mushrooms and squash to soup pot with leeks. Stir in two cans of vegetable broth; add salt and black pepper to taste. Clean chicken breasts; slice into bite-sized pieces. Add to a small saucepan with one can of chicken broth; boil gently over medium heat until chicken is tender and no longer pink. Add chicken with broth to soup pot. Bring the soup to a boil, and then reduce heat to simmer. Cook for twenty minutes, stirring occasionally, or until potatoes are tender. Remove soup from heat. Warm one pint of whipping cream (twenty seconds in microwave), and stir into soup. Add parsley and more black pepper if desired. Suggestion: Serve with warm slices of baguette bread.
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