Chicken, Potato, and Leek Soup

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Sauté Aromatics

In a pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes. Add sliced leeks and continue cooking until they are tender, an additional 2-3 minutes.

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Cook Vegetables

Add the diced potato to the pot, along with the bay leaf, thyme, and a pinch of salt. Pour in the vegetable broth and water, then bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes until the potatoes are tender.

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Blend Soup and Add Chicken

Remove the bay leaf and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. If you prefer a chunkier texture, blend only part of the soup and leave some potato chunks. Then add in your shredded rotisserie chicken.

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Season and Serve

Season the soup with salt and pepper to taste if needed. If the soup is too thick, adjust the consistency by adding more water or vegetable broth as needed. Serve hot, garnished with fresh chives if desired.