Potato Leek Soup with Chicken (Dairy Free)

This Potato Leek Soup with Chicken is full of seasonal produce, lean protein and complex carbohydrates. It’s the perfect cozy winter meal!

Originally posted on September 29, 2021. Updated on December 16, 2024.

 

Why you should make Potato Leek Soup with Chicken

A traditional Potato Leek Soup contains bacon or is vegetarian. I wanted to add a source of protein but without the extra saturated fat. Don’t get me wrong, I’m a big fan of a bacon and eggs breakfast but I don’t have bacon in my fridge or freezer as often as I have ground meat.

Incorporating the ground chicken provides a serving of lean protein that makes this soup very satisfying. Plus, it keeps you feeling fuller for longer! In addition to this, protein-rich foods are beneficial to our overall health and maintaining our muscle mass. It’s a win win!

This potato leek chicken soup is also dairy free! I didn’t want to use any heavy cream or dairy products in this soup so that it could be enjoyed by those who are vegan or lactose intolerant. Don’t worry, it’s still incredibly delicious even without being super creamy.

Full of fresh seasonal produce, lean protein and complex carbohydrates, this easy soup checks all the boxes for a complete meal. I can’t wait for you to make this!

 

Ingredients Needed

Here are the ingredients you will need to make this Potato Leek Soup with Chicken:

• Ground chicken
• Yukon gold potatoes
• Leeks
• Carrots
• Celery
• Onion
• Chicken stock
• Garlic 
• Olive oil
• Thyme, cumin, parsley, salt and pepper

Substitutions

In case you don’t have any of the recommended ingredients, or if you preferred substitutions, here is a list of alternative ingredients and add-ins you may prefer:

• Ground turkey or beef
  • Either ground turkey or ground beef works as a great substitute for ground chicken. The ground turkey will be quite similar to the chicken. The ground beef will likely be fattier and add a little bit of extra richness to the soup.
• Tofu, white beans, lentils
  • If you prefer an entirely plant-based version of this soup, consider adding crumbled tofu, beans or legumes instead of ground meat. Just make sure to drain and rinse the beans to remove the sodium before adding them to the soup.
• White potatoes or new potatoes
  • Feel free to use either of these instead of Yukon Gold Potatoes.
• Vegetable or beef stock
  • You can easily swap out chicken stock for either of these options!
•  Fresh thyme and parsley
  • If you prefer to cook with fresh herbs, you can use these instead of dried. You will need about 3 times the amount of fresh herbs, since they aren’t as potent in flavour as the dried version.
• Bay leaves
  • Add some extra flavour by tossing in 1-2 bay leaves when the soup is simmering. Take these out before serving.

 

What are leeks?

Leeks are part of the Allium family, just like onions, chives, garlic and shallots. Leeks look like large green onions but they have a milder flavour. They have tall, dark green tops and a white fleshy stalk. It’s actually the stalk that is most commonly used in recipes, however, you can use the leafy tops in vegetable stock to reduce food waste! In British Columbia, leeks are in season from September until early spring.

How to prepare leeks for cooking

Here’s how to prepare the leeks before adding them to this chicken potato leek soup: 

1. Chop off the bottom stringy roots and compost or discard them. Chop off the top dark green leaves and set these aside. These are more fibrous in texture and optional in this recipe.
2. Cut the white and light green parts of the leeks in half lengthwise and then cut them again perpendicular to the length of the leek, into thin half-moons. Transfer the chopped leeks to a colander and rinse with water, tossing well so you make sure to remove any dirt.
3. Let the water drain before adding them to this recipe.

 

How to make Potato Leek Soup with Chicken

Here’s how to make this filling, cozy soup:

1. Place a large pot or dutch oven over medium heat and add about 1 tbsp of vegetable oil. Add the ground chicken to the pot and stir frequently so it’s cooked evenly. Continue until the chicken is cooked through, about 8-10 minutes. Transfer the meat to a separate bowl.
2. To the same pot that the chicken was cooked in, add another tablespoon of vegetable oil and bring to medium heat. Add the light green parts of the leeks, carrots, celery, onion and garlic. Cook the vegetables for about 3-4 minutes or until they soften and become fragrant.
3. Add the chopped potatoes and chicken broth/stock. You can also add the dark green leek leaves during this process to bring out extra flavour, but this is optional. Bring this mixture to a boil and then reduce the heat to low. Cover the pot with a lid and let it simmer for 10-12 minutes, or until the potatoes are tender (spear with a knife or fork to test).
4. Once the potatoes are cooked through, add the cooked ground chicken back into the pot. Sprinkle in the seasonings: dried thyme, cumin, parsley, salt and pepper. Feel free to adjust any of the seasonings, depending on your preference! Cook on low for an extra 5 minutes to allow the flavours to combine.
5. If you prefer a more liquidy soup, you can always add in additional cups of chicken broth.
6. Remove the dark green leek leaves if you added them in.
7. Serve it with fresh herbs, sliced baguette or maybe even a glass of wine to end the day on a high note. However you make it, be sure to enjoy!

Storing and freezing

One of my favourite things about making big batches of soup is that it’s the perfect thing to keep in the freezer. It makes busy weekdays in the fall and winter so much easier when dinner is already made and just needs to be reheated. Here’s how to store and freeze this potato soup.

If you plan to eat the soup within 3-4 days, allow it to fully cool before transferring it to an airtight container. You can then keep it in the fridge for up to 4 days.

To reheat the soup from the fridge, you can use the microwave or stove. If using the microwave, place your portion of soup in a microwave-safe bowl and heat in 30 second increments, stirring in between each one. Continue until the soup reaches your desired temperature.

If you prefer using the stove, add the soup to a small saucepan and heat on medium-high heat for 5-7 minutes, or until the soup reaches your ideal temperature.

If you want to freeze it for busy days coming up in the season, again, allow it to fully cool before transferring it to an airtight container. You could also use an empty and clean yogurt container. Don’t forget to label the container so you don’t forget what it is! Place it in the freezer and store it for up to 3-4 months.

 

Reheating soup from frozen

Here are a few methods you can use to reheat frozen potato leek soup:

• Take the soup out of the freezer the night before and place it in the fridge to thaw out overnight. It’s helpful to put the container on top of a plate or in a large bowl so that it catches the excess liquid when it thaws.
• Or take the soup out of the freezer 1 hour before eating and place it in a large pot or container that’s filled with hot water (I’ll often do this in the smaller side of my sink). After 10-20 minutes, the hot water will thaw the outside layer of soup, making it easier to transfer the soup to a pot. Place this pot on low heat with the lid on and cook until completely thawed and warmed. Make sure you stir it every 5-10 minutes so the soup doesn’t burn. This can take around 30 minutes, depending on the size of the frozen soup.

Potato Leek Soup nutrition

As a dietitian I like to create recipes that not only taste delicious but also provide nourishment.

A cup of cooked leeks provides a significant amount of vitamin A (a powerful antioxidant) and vitamin K (supports healthy blood clotting and bone health). They also provide a source of iron and manganese, used for energy production and metabolizing macronutrients.

 

This Potato Leek Soup recipe makes about 6 servings and each serving provides roughly:

• 26 grams of protein
• 6 grams of fibre
• A significant amount of a variety of B vitamins as well as vitamin C and vitamin K.
• A significant amount of a variety of minerals such as iron, magnesium, potassium, zinc and more!

 

Dietary considerations

If you are a vegetarian, vegan or are looking for a plant-based alternative, feel free to use crumbled tofu, white beans or lentils instead of the ground chicken. These legumes will give you the plant protein along with some gut-friendly fibre. Just skip the first step of cooking the meat and add in your choice of plant-based protein at the end when all the flavours are combined! You may just have to adjust the amount of seasonings to ensure the flavour is optimal.

This soup is already gluten free, dairy free and nut free!

 

FAQ

• Can you use chicken stock in potato leek soup?
  • Yes! We use chicken stock/broth in this recipe.
• Can you make leek and potato soup with new potatoes?
  • Yes, absolutely!
• Is it necessary to peel potatoes for potato soup?
  • You don’t have to peel potatoes for this recipe. Leaving the skin on provides some extra fibre, which can help keep you feeling full and satisfied after eating!
• What should I serve with potato leek soup?
  • ​​This soup is a well-balanced meal with protein from the chicken, starch from the potatoes and fibre from the veggies. However, you can always add extra sides to help you feel full and satisfied. I love pairing soup with fresh bread. You could go with the classic soup and salad pairing and make this Parsley Quinoa Salad with Mango or Beet Salad with Walnuts and Feta. Perhaps a soup and sandwich combination is more up your alley. Make this Hot Honey Chicken Sandwich or my go-to Basil Fried Egg Sandwich. However you decide to serve this soup, I hope you love it!

More soup recipes!

• Butternut Squash and Carrot Soup
• Cauliflower Pumpkin Soup
• Tomato Carrot Soup
• Vegetarian Egg Drop Soup
• Lemon Orzo Soup (Vegan)
• Vegetarian Yellow Split Pea Soup

 

If you make this dairy-free Potato Leek Soup with Chicken, I would love to see your comment and rating below. It also makes my day seeing your creations of my recipes on Instagram- don’t forget to tag @allnutrition.rd!