Chicken, Leek, and Potato Soup (with a few other things thrown in there, too!)

I'm a soup chick. I've always loved soups. I really like them these days because they're easy, fast, and tend to be on the cheaper side to make. Plus there is usually a bowl or two left over for the following day.

I like to invent new soups, and last night I made a soup that scored big points with the family. It's super easy and tasty. Give it a try! Just make sure you have some crusty bread to soak it all up.

And please share your soup recipes here. I'm actually in need of a good clam chowder (or seafood chowder) and a lobster bisque.

I have no name for this one, so let's see...Okay, how's this? "Chicken, Leek, and Potato Soup (with a few other things thrown in there, too.)

Soup Recipe

Salt and pepper two boneless chicken breasts and brown in olive oil in a large pot. Don't worry about cutting them up. They will break apart as the soup simmers.

I used 1.5 box(s) of chicken broth, 1 cup of white wine, 1/2 cup of cream (if you want to cut out any fat, omit the cream--but cream is oh so yummy and it isn't that much).

Sautee in butter, 3 diced celery sticks, 3 sliced leeks, 1 small yellow onion, and either throw in a half a bag of those baby carrots, or chop up about a cup. (I'm not big on measuring!) Sautee for about ten minutes. Toss into the soup, along with about 8-10 small yellow/gold potatoes (quartered).

Add chopped fresh herbs or dried: 1 tsp sage, parsley, and thyme (hmmm...am singing now)
1 tsp basil, 1/2 tsp rosemary (last two not in a song as far as I know. Correct me I am wrong).
1-2 garlic cloves, chopped (Garlic is good for the heart, you know)

Stir, bring to a boil, and then simmer on low for about two hours until the chicken is so tender it breaks apart.

Trust me--this is one soup that is a keeper. If you want wine with it, serve with Chardonnay.

Share your soups with us!

Cheers,
Michele