Ingredients

• 2 chicken thighs without bones and skin
• 1 larger leek (about 500 g)
• 1 onion
• 2 celery stalks
• 50 g butter
• 1 liter chicken broth or stock
• 500 g potatoes
• herbs: 2 tablespoons fresh thyme leaves, 2 teaspoons dried tarragon, 2 bay leaves
• 100 ml sour cream 18% for soups and sauces

Preparation

1. Rinse meat, dry and cut into pieces (about 1.5 cm)
2. Cut leek into 2 parts - white and green. Rinse thoroughly, rinsing sand from between green leaves. Discard yellowed ends of leek.
3. Cut white part lengthwise into 4 parts, then crosswise into slices, set aside.
4. Similarly, chop green parts of leek and set aside.
5. Peel onion and dice. Cut celery into slices.
6. In a wide large pot, melt butter, add green leek parts, onion and celery and stir-fry occasionally until vegetables soften (about 10 minutes).
7. Add broth and peeled potatoes diced. Bring to a boil, season with salt and pepper.
8. Cover and cook for about 10-13 minutes until potatoes are soft.
9. Set aside 2 tablespoons of potatoes with leeks, blend remaining soup in a hand blender.
10. Place blended soup back in the pot. Bring to a boil with added chopped white leek parts, chicken cut into small pieces and herbs.
11. Bring to a boil, cover and cook under a lid for about 10-13 minutes until chicken is soft.
12. Add reserved potatoes with leeks and bring to a boil. Remove from heat. Gradually add sour cream, stirring constantly.