Potato soup with leek, pasta and chicken

Kartoffelsuppe med porre, pasta og kylling – Nem hverdagsfavorit

Potato soup with leek, pasta and chicken

A recipe for the most delicious creamy potato soup with leek, bacon, pasta and chicken. A hearty soup a little like potato and leek soup, but with the textures kept intact.

Course Main course

Cuisine Danish

Nøgleord autumn food, Creamy soup, Soup

Total Time 35

Servings servings

Calories 621kcal

Ingredients

150 g bacon, diced
1 onion, finely chopped
3 cloves garlic, finely chopped
2 large leeks, sliced into rings (save some of the green tops)
2 tbsp plain flour
500 g potatoes, peeled and cut into small dice
150 g pasta (cooking time over 10 min.)
1,2 l water
3 cubes chicken stock
100 ml cream e.g. whipping cream (38% fat)
500 g cooked chicken, shredded
50 g aged Havarti, finely grated
5 sprigs fresh thyme, leaves picked
1/2 lemon, juice of
Salt and freshly ground pepper
Oil

Instructions

Heat a splash of oil in a large pot and fry the bacon until golden and lightly crisp. Set it aside on a plate.
Fry the onion, garlic and leeks in the same pot until the onion is translucent. Season with salt and freshly ground pepper.
Sprinkle over the flour, then add the diced potatoes, pasta, water and stock cubes to the pot, and let the soup simmer until the pasta is almost tender.
By this point some of the potatoes will have started to break down - this helps to thicken the soup.
Add the cream and shredded chicken - along with the finely sliced green leek tops and the fried bacon. Stir well and heat the soup through until the pasta is cooked and the soup is piping hot.
Finally, stir in the cheese and thyme together with the freshly squeezed lemon juice, and season to taste with salt and freshly ground pepper.
Serve topped with fresh thyme.

Nutrition