Ingredients:

  • 1.5 lbs chicken thighs, boneless and skinless
  • 2 lbs Yukon Gold potatoes, 1-inch cubes
  • 2 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter
  • 1 large leek, white and light green parts only, thinly sliced
  • 2 medium carrots, diced small
  • 2 celery stalks, diced small
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 6 cups low-sodium chicken bone broth
  • 1 cup heavy cream, room temperature
  • 1/2 cup whole milk, room temperature
  • 2 tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat olive oil in a 6-quart Dutch oven over medium-high heat. Season chicken thighs with salt and pepper and sear for 5 minutes per side until a mahogany crust forms. Remove chicken and set aside.
  2. Lower heat to medium and add butter to the pot. Sauté the leeks, carrots, and celery for 8 minutes until translucent. Add minced garlic, thyme, and smoked paprika during the final minute.
  3. Deglaze the pot with 1/2 cup of broth, scraping the brown bits (fond) from the bottom. Add the remaining broth and cubed potatoes. Bring to a boil, then simmer for 20 minutes until potatoes are tender.
  4. While the soup simmers, use two forks to shred your rested chicken thighs into bite-sized pieces.
  5. Whisk cornstarch into the room-temperature milk to create a slurry. Stir the slurry and the heavy cream into the soup. Let it warm through for 2 minutes, do not let it boil.
  6. Add your salt and pepper. Taste and adjust. Serve while steaming and velvety.