Cock-A-Leekie Soup

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Ingredients

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  • 3 large leeks
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 pound chicken thighs, diced
  • 2 cloves garlic, minced
  • 2 large russet potatoes, peeled and diced
  • 4 1/2 - 5 cups chicken broth
  • Kosher salt and pepper to taste
  • Chopped fresh parsley or chives to garnish

Directions

Slice white and pale green parts of leek; discard dark green tops. Add to a bowl of cold water, swirl around and leave undisturbed for 5 minutes to remove grit.
Lift out of water and into a colander to drain. Pat with a paper towel to dry.
In a large, heavy saucepan over medium-high heat, add butter and oil. Add chicken and brown. Remove from pan and set aside.
Add garlic and leeks, stir to coat with oil and cover. Cook, stirring often, about 10 minutes or until leeks are tender. Add garlic and cook 2 minutes.
Add potatoes. Cover and cook, stirring often, about 10 minutes or until potatoes begin to soften but not brown.
Add 4 1/2 cups of stock. Bring to the boil, then reduce heat to a simmer and return chicken to pan.
Cover and cook until potatoes are very tender, about 30 minutes, adding more stock if needed. Mash potatoes slightly to give soup a chunky texture. Add salt and pepper to taste and garnish with parsley or chives.

Recipe from Central Market Poulsbo - Culinary Resource Center
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