High Protein Potato Leek Soup

Por Fit Men Cook · 45 min

Ingredientes

Modo de preparo

1. Cut off the dark green tops and roots of the leeks, split them lengthwise, slice into half-moons, rinse well in water to remove grit, and drain.
2. Heat the oil or butter in a large pot or Dutch oven over medium heat. Add the leeks and sauté 5–6 minutes until soft and fragrant. Stir in the herb and garlic blend and cook 1 more minute.
3. Add the potatoes, chicken stock, chicken breasts, and bay leaf. Bring to a boil, then reduce to medium-low and simmer 18–20 minutes, until the potatoes are fork-tender and the chicken reaches 165°F (74°C) inside.
4. For a slow cooker version, use 7–8 cups of stock and simmer about 1 hour, until the liquid reduces to 5–6 cups.
5. Remove the chicken and bay leaf. Lower the heat to stop simmering. Blend the soup until completely smooth. Shred the chicken with two forks while the soup cools slightly.
6. For a silkier result, blend in a high-powered blender instead.
7. Mix the Greek yogurt with 1/2–1 cup of soup broth until pourable. With the blender running, slowly pour the yogurt mixture into the soup.
8. Stir in the shredded chicken and season with salt and pepper to taste.
9. Ladle into bowls and top with chives, dill, a light sprinkle of herb and garlic blend, and optional yogurt.

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