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Chicken, Leek and Potato Soup Undiluted, and eaten with crusty bread, makes this a hearty supper, or lunch, somewhere between a soup and a stew, for 2-3 people.
Poach a small chicken breast or a leg, or even a turkey drumstick, in bouillon-flavored water. The broth can be your own (if you happen to have some) or from cans or chicken bouillon cubes, options which our ancestors did not have. Other than that, all you need is one potato, one leek and about 20 minutes of your time. 1. Peel and slice the potato thinly, then cut slices into small squares. 2. In the same way cut up about the same amount of chicken. (half a chicken breast or a turkey drumstick is about the right size) 3. Trim discolored parts off the leak. Wash thoroughly, then cut both the green and the white parts into squares the same size as the potato. (there may seem to be a lot, but leeks shrink) 4. If desired, for extra color, add a little grated or slivered carrot. 5. Dissolve chicken bouillon cubes in hot water, 1 cube to each 6 oz. until you have 4-5 cups of broth. 6. Put all into a large pan and cover with the broth. Bring to a boil, skim, if necessary, and simmer gently for a few minutes until the potato is tender, but unbroken. Adjust seasonings if necessary. January-March 2006 issue of Dragon Tales |
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