Ingredients:

  • 1 tbsp extra virgin olive oil
  • 2 medium leeks (white and light green parts only), cleaned and sliced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 lbs Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
  • 6 cups low-sodium chicken bone broth
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1 bay leaf
  • 4 oz Neufchâtel cheese, softened
  • 0.5 cup plain Greek yogurt
  • 1 cup frozen peas
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Instructions:

  1. Heat the base. Add 1 tbsp extra virgin olive oil to your pot over medium heat until it shimmers and moves like water.
  2. Sauté the aromatics. Stir in 2 sliced leeks, 2 diced carrots, and 2 diced celery ribs.
  3. Add the garlic. Throw in 3 cloves of minced garlic and cook for 1 minute until fragrant but not browned.
  4. Brown the chicken. Add 1.5 lbs of chicken thigh pieces. Cook for 5 minutes until the edges turn opaque and white.
  5. Season the pot. Stir in 1 tsp dried thyme, 1/2 tsp smoked paprika, 1 tsp salt, and 0.5 tsp black pepper.
  6. Simmer the core. Pour in 6 cups bone broth and add 2 lbs diced potatoes and 1 bay leaf.
  7. Cook until tender. Bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are easily pierced with a fork.
  8. Incorporate the creaminess. Whisk 4 oz softened Neufchâtel and 0.5 cup Greek yogurt with a ladle of warm broth in a small bowl, then stir into the pot.
  9. Final addition. Stir in 1 cup frozen peas and cook for 2 minutes until they turn bright green and lose their frost.
  10. Rest and serve. Remove the bay leaf and let the soup sit for 5 minutes to thicken before ladling into bowls.