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Potato-Leek Soup With Grilled Chicken
Yields: 6 serving(s) - Preparation Time: 20 minutes
Ingredients
- 2 tablespoon(s) unsalted butter
- 5 leeks; white part only, rinsed and julienned
- 3 cloves garlic; chopped
- 1 onion; diced
- 1 1/2 cup(s) dry sherry
- 5 large potatoes; peeled and diced
- 6 cup(s) chicken stock
- 1 cup(s) heavy whipping cream
- 2 tablespoon(s) cayenne sauce
- 1 tablespoon(s) chopped fresh thyme
- Salt
- Freshly ground black pepper
Grilled Chicken
- 2 teaspoon(s) olive oil
- 1 tablespoon(s) chopped fresh basil
- 1 teaspoon(s) salt
- 1 teaspoon(s) freshly ground black pepper
- 4 boneless; skinless chicken breasts
Directions
- Heat the butter in a large stockpot over high heat until very hot.
- Add the leeks, garlic, and onion and lightly saute for about 3 minutes.
- Add the sherry and reduce over high heat until about 1/2 cup of liquid remains.
- Add the potatoes and stock, lower the heat to medium, and cook until the potatoes are tender, 10 to 15 minutes.
- Puree the soup with a handheld blender or in batches in a food processor or blender and then return the soup to the pan.
- Add the cream, cayenne sauce, and thyme and season to taste with lots of salt and black pepper.
- Simmer for about 10 minutes.
- Meanwhile, to prepare the chicken, oil the grill rack and preheat the grill.
- Mix together the olive oil, basil, and salt and pepper in a small bowl and rub the chicken with the mixture.
- Place the chicken on the hot grill and cook for 2 to 3 minutes on each side.
- Remove chicken from the grill, let cool for a few minutes, and then julienne it.
- Add the chicken to the soup and stir.
- Cook for a few more minutes if the chicken is still pink inside.
- Ladle soup into bowls and serve hot.
Nutritional Information
- 410 calories (kcal)
- 21 gram(s) total fat (53 % calories from fat)
- 5 gram(s) protein
- 34 gram(s) carbohydrate
- 65 milligram(s) cholesterol
- 2546 milligram(s) sodium food exchanges: 1 grain(starch)
- 0 lean meat
- 2 1 /2 vegetable
- 0 fruit
- 4 fat
- 0 other carbohydrates
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