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overhead shot of potato leek soup with chicken topped with fresh parsley in a white ceramic bowl with fresh ingredients surrounding it
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Potato Leek Soup with Chicken (Dairy Free)

A twist on the cozy, classic Potato Leek Soup. Adding ground chicken increases the protein and makes this dish even more satisfying.
Course Main Course, Soup
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Ashlen Leonard

Ingredients

  • 1 lb ground chicken
  • 4 cups Yukon Gold potatoes (about 2 medium potatoes) chopped, skin on
  • 3 leeks washed and thinly sliced*
  • 2 large carrots peeled and chopped
  • 2 stalks of celery chopped
  • ½ cup white onion diced
  • 4 cloves garlic crushed
  • 5 cups vegetable or chicken stock
  • ½ tsp thyme dried
  • 1 tsp cumin
  • 1 tsp parsley dried
  • ½ tsp salt
  • ½ tsp black pepper

Instructions

  • Place a large pot over medium heat and add 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.
  • To the same pot that the chicken was cooked in, add 1 tbsp of vegetable oil and bring to medium heat. Add the light green parts of the leeks, carrots, celery, onion and garlic. Cook for about 3-4 minutes or until they soften and become fragrant.
  • Add the chopped potatoes and chicken broth. Bring to a boil and then reduce the heat to low. Cover the pot and let it simmer for 10-15 minutes, or until the potatoes are tender.
  • Once the potatoes are cooked, add the cooked ground chicken back into the pot.
  • Sprinkle in the dried thyme, cumin, parsley, salt and pepper. Adjust any of the seasonings, depending on your preference.
  • Serve immediately and enjoy!

Notes

*Preparing the leeks

  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.
 

Substitutions and add-ins

  • 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. The ground beef will likely be fattier and add a little bit of extra grease 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
    • Feel free to use these instead of Yukon Gold Potatoes.
  • Vegetable or beef stock
    • You can easily swap out chicken stock for either of these options!
  • Fresh thyme
    • 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.
 

Dietary considerations

  • This soup is already gluten free, dairy free and nut free!
  • For a vegetarian or vegan option, use crumbled tofu, white beans or lentils instead of the ground chicken. 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.