I recently made this leek and chicken soup and instantly fell in love with its comfort, ease, and flavor. It’s a refined take on a classic, perfect for chilly days or when I need a nourishing bowl of goodness.

Easy Creamy Leek and Chicken Soup

Why You’ll Love This Recipe

I love that it’s thick and creamy from blended potatoes—no cream needed. The curry and turmeric warm things just right, while shredded chicken ensures every mouthful feels hearty and satisfying. Plus, it comes together in about 30 minutes, making it ideal for a busy weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
Yellow onion, diced
Garlic cloves, minced
Fresh thyme leaves
Leeks, washed and thinly sliced
Celery stalks, sliced
Waxy potatoes (such as King Edward or Yukon Gold), peeled and cubed
Vegetable stock (or chicken stock)
Curry powder
Turmeric
Boneless, skinless chicken breasts
Fresh parsley, chopped
Lemon juice or cider vinegar
Salt and pepper

Directions

Create the flavor base
I heat olive oil in a large pot over medium heat, then sweat onion, garlic, and thyme for about 5 minutes until translucent and fragrant.
Add leeks and celery
I stir in the leeks and celery, cooking gently until they’re soft but not browned.
Cook the potatoes
I add the cubed potatoes and stir well to coat them in the aromatic mixture.
Simmer soup and poach chicken
I pour in the stock, stir in curry and turmeric, and bring the pot to a simmer. Then I add the chicken breasts and simmer until the potatoes are tender and the chicken is cooked through, about 15 minutes.
Shred the chicken
I remove the chicken from the pot, let it cool slightly, then shred it with two forks.
Blend the soup
Using an immersion blender, I blend the soup until smooth and creamy. I adjust the consistency by adding a little more water if needed.
Finish and season
I stir the shredded chicken and chopped parsley back into the pot. Then I add a splash of lemon juice or cider vinegar for brightness and adjust the seasoning with salt and pepper.

Servings and timing

Serves: 8 bowls
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Spicy: I like adding chopped jalapeño during cooking and finishing with chili flakes for a little kick.
Deluxe: I sometimes drizzle garlic olive oil on top and drop a poached egg in each bowl for an elevated version.
Kid-friendly: I serve this with puff pastry cheese straws on the side—always a hit.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, I freeze individual portions for up to 3 months. When reheating, I warm the soup gently on the stove or microwave it in short bursts, stirring occasionally to avoid overheating.

FAQs

What kind of potatoes work best?

I prefer waxy potatoes like King Edward or Yukon Gold because they blend smoothly and give the soup a creamy texture without becoming gluey.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless thighs are a great alternative. They tend to stay juicier and shred easily after cooking.

Can I make it in advance?

Definitely. The flavors deepen overnight, making it even better the next day. I usually blend and store the soup, then stir in the shredded chicken just before serving.

Is this recipe gluten- and dairy-free?

Yes, this soup is naturally gluten-free and dairy-free, which makes it a great option for anyone with dietary restrictions.

Can I freeze leftovers?

Absolutely. I portion the soup into containers and freeze it. When I’m ready to eat, I thaw it in the fridge overnight and reheat gently.

Conclusion

This creamy leek and chicken soup has quickly become one of my favorite go-to recipes. It’s cozy, filling, and full of flavor without being heavy. Whether I’m cooking for myself or serving a crowd, this soup never disappoints.