Warm, comforting, and full of gentle flavor, this creamy leek and chicken soup is the perfect one-pot meal for chilly evenings. Using potatoes for natural creaminess and a touch of curry and turmeric for warmth and color, it strikes a beautiful balance between cozy and light. This easy soup recipe delivers rich flavor with minimal ingredients and is naturally gluten-free and dairy-free. Learn how to make it from scratch, plus discover simple swaps, storage tips, and clever variations for every taste.
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Why You’ll Love This Creamy Leek and Chicken Soup
This creamy leek and chicken soup is simple, hearty, and full of wholesome goodness. You’ll love that it’s made with easy-to-find pantry staples, yet tastes like a slow-simmered favorite. The potatoes make it naturally creamy without any dairy, and the mild curry spice adds a cozy hint of warmth. It’s perfect for meal prep since it reheats beautifully. Families love it because it’s flavorful but gentle enough for kids. Plus, you can easily customize it — add extra spice, stir in herbs, or keep it classic. Every spoonful feels like comfort in a bowl.
Ingredients You’ll Need
To make this creamy leek and chicken soup, you’ll need a few basic ingredients. Start with 3 large King Edward potatoes for that thick, smooth texture. You’ll also need 2 leeks, 1 diced yellow onion, 2 sliced celery stalks, and 3 minced garlic cloves for depth of flavor. Olive oil, thyme leaves, curry powder, and turmeric bring warmth and aroma. Add 1.2 litres of vegetable stock for the base, plus 2 boneless chicken breasts for protein. Finish with fresh parsley and a splash of lemon juice or cider vinegar to brighten it up. Salt and pepper are assumed pantry staples. For quick substitutions, use red potatoes or chicken thighs if preferred.
How to Make Creamy Leek and Chicken Soup
Create the Flavor Base
Start by heating olive oil in a large pot over medium heat. Add the onion, garlic, and thyme leaves. Stir often so they cook gently without browning. This step builds the aromatic base that gives your soup its rich depth. Keep the heat moderate to avoid caramelizing the onions, which could change the flavor from delicate to sweet.
Add the Leeks, Celery, and Potatoes
Next, add the leeks and celery to the softened onions. Stir until the vegetables turn tender and fragrant. Then, add the cubed potatoes. Season them right away with salt to help them absorb flavor as they cook. Potatoes form the creamy body of this soup once blended, so seasoning early makes a difference. Continue stirring for a few minutes to let the ingredients come together.
Simmer the Soup and Cook the Chicken
Pour in the vegetable stock and sprinkle in the curry powder and turmeric. These spices not only add subtle warmth but also give the soup its lovely golden color. Bring everything to a gentle boil, then reduce to a simmer. Place the chicken breasts directly into the pot, cover, and cook for about 10–15 minutes. During this time, the chicken will poach gently while the potatoes become tender. Always check that the chicken is cooked through before removing it.
Blend for a Creamy Texture
Once the chicken is done, take it out of the pot and set it aside to cool slightly. Using a stick blender, purée the soup until smooth and velvety. If you don’t have a stick blender, use an upright blender in batches — just be careful with the hot liquid. You can make the soup thicker or thinner depending on your taste by adding a bit of extra stock or water. The blended potatoes will give it a naturally creamy texture without any added dairy.
Finish and Serve
Shred the cooked chicken using two forks, then return it to the blended soup. Stir in the chopped parsley and a splash of lemon juice or cider vinegar. This final step brightens the flavor and balances the richness perfectly. Taste and adjust seasoning with more salt and pepper if needed. Serve hot with crusty bread or cheese straws for dipping. For something extra, drizzle garlic oil or top with a poached egg for a deluxe version.
Tips for the Best Creamy Leek and Chicken Soup
Don’t rush softening the onions and leeks — that slow cooking brings out their sweetness. Always use starchy potatoes like King Edward or russet for a creamy texture. If you prefer a thicker soup, reduce the stock slightly before blending. Want it lighter? Add a splash of warm water to thin it out. Stir in the lemon juice or vinegar at the end for a fresh finish. Finally, let the soup rest for a few minutes before serving so the flavors can meld beautifully.
Substitutions and Easy Variations
You can easily adjust this creamy leek and chicken soup to match your taste or pantry. Swap in red potatoes if you don’t have King Edward. Use chicken thighs instead of breasts for a richer, more tender result. For extra depth, replace vegetable stock with chicken stock. If you like a little heat, add a pinch of chili flakes or fresh chili while simmering. Families often enjoy it with cheese straws on the side, while a drizzle of garlic oil and a poached egg can turn it into a restaurant-style dish. This soup is also lovely topped with crispy bacon bits or a sprinkle of grated cheese.
Storage and Reheating
Let the soup cool completely before storing it. Keep it in an airtight container in the fridge for up to 3 days. For longer storage, freeze it for up to 3 months. When reheating, warm gently in a saucepan over low heat or in the microwave, stirring halfway to keep the texture smooth. If it thickens too much, just add a splash of water or stock to loosen it. Avoid boiling after reheating, as it can change the texture and flavor.
Equipment You’ll Need
You’ll need a large, heavy-bottomed pot or Dutch oven to cook the soup evenly. A stick blender makes blending simple and cleanup quick, though a regular blender works too. A wooden spoon for stirring and a ladle for serving are handy. If you’re shredding chicken, two forks do the trick easily. No fancy tools required — just basic kitchen essentials.
Other Recipes You May Enjoy
- hearty and healthy Black Bean Soup
- rich and spicy Slow Cooker Chili
- traditional and hearty Golumpki Soup
- cozy and delicious Cajun Potato Soup
- creamy and easy Pumpkin Soup
Conclusion or Final Thoughts
This creamy leek and chicken soup is the kind of meal that feels like a hug in a bowl. It’s warm, nutritious, and simple to make with ingredients you probably already have. Whether you’re cooking for a cozy weeknight dinner or meal prepping for busy days, this recipe delivers comfort without fuss. Try a few of the variations to keep it exciting, and don’t forget that little splash of lemon at the end — it makes every bite shine. For more inspiring soup ideas, check out my Pinterest collection at Ellie’s Microwave Recipes
Creamy Leek and Chicken Soup
Equipment
- Large pot or Dutch oven For cooking the soup evenly.
- Stick or upright blender To blend the soup until creamy.
- Wooden spoon Useful for stirring the vegetables.
- Two forks For shredding cooked chicken.
- Ladle To serve the soup easily.
Ingredients
- 3 large King Edward potatoes, peeled and cubed
- 2 leeks, washed and thinly sliced
- 1 yellow onion, diced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 2 sprigs fresh thyme, leaves only
- 1.2 litres vegetable stock (made from cube)
- 1½ teaspoons curry powder
- ¼ teaspoon turmeric
- 2 boneless skinless chicken breasts
- ½ bunch fresh parsley, finely chopped
- ¼ teaspoon cider vinegar or juice of ½ lemon
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and thyme leaves. Cook gently until onions are soft and translucent without browning.
- Add leeks and celery; cook until softened and fragrant. Stir in cubed potatoes and season with salt to layer flavor early.
- Pour in vegetable stock and add curry powder and turmeric. Bring to a boil, then reduce to a simmer. Add chicken breasts and cover. Cook until potatoes are tender and chicken is fully cooked (10–15 minutes).
- Remove chicken and shred it with two forks. Blend soup until smooth using a stick or upright blender. Add more stock if you prefer a thinner consistency.
- Return shredded chicken and parsley to the pot. Stir in lemon juice or cider vinegar to brighten flavor. Serve hot with crusty bread or cheese straws.
