Chicken, Leek, and Potato Soup
Here’s a simple recipe for soup with chicken and leeks that was inspired by cawl. This recipe is similar to cawl cennin, but instead of only broth and vegetables, it has the chicken as the primary meat plus bacon for added flavor.
Ingredients
- 1 large leek sliced thin
- 3 medium potatoes diced
- 0.11 kg/¼lb bacon cut into 1-inch pieces
- 2 liters 8½ cups chicken broth or stock
- 0.45 kg/1lb chicken breast cut into 1-inch cubes
- 1 cup milk or unsweetened almond milk
- Salt and pepper to taste
Instructions
- Add the bacon to a soup pot on the stove. Cook until it’s almost crisp.
- Add the chicken pieces. Sauté for about 10 minutes, stirring occasionally.
- Rinse leek thoroughly. Slice the white and light green parts into rounds. Discard the tough end pieces.
- Add the leeks to the bacon and chicken. Fry leeks for 3 minutes or until they start to wilt.
- Add the potatoes and chicken broth.
- Season with salt & pepper to taste.
- Bring soup to a boil and simmer it for 20-30 minutes or until the potatoes are very tender.
- Once potatoes reach the desired tenderness, use a potato masher or the back of a spoon to mash them lightly.
- Stir in the milk, heat to just about boiling, and serve.
