3mediumleekswhite and light green parts, halved and sliced into ⅛-inch thick half rounds
3carrotssliced ⅛-inch thick
3ribscelerysliced ⅛-inch thick
1 ½poundsYukon Gold potatoesdiced small, ~½-inch (no need to peel)
2teaspoonsdried thyme leaves
½cuphalf and half
kosher salt and freshly ground black pepper
finely chopped fresh parsleyfor garnish, optional
Place the chicken breasts in a large soup pot or Dutch oven (5-½ to 7-quart). Add broth to cover chicken by 1-inch (add water if needed) and bring to a boil over medium-high heat; reduce heat and simmer 15 minutes. Transfer chicken to plate and let cool slightly. When cool enough to handle, shred into bite size pieces.
Meanwhile, add leeks, carrots, celery, potato, and thyme to broth and bring to boil; reduce heat and simmer 10 minutes, or until vegetables are tender.
Add cooked chicken and half and half and season to taste with salt and freshly ground black pepper; cook and stir until heated through. Ladle into soup bowls and serve.
Before slicing the leeks, be sure to rinse away any dirt that may be hiding out between the layers to avoid grit in your soup.
This soup makes 6 hearty servings. As a side, it will easily serve 8.