Ingredients
Soup
- 6 tablespoons unsalted butter
- 1 large leek, thinly sliced (white and light green parts)
- 3 garlic cloves, minced
- 1 cup sliced celery (3-4 stalks)
- 1 cup diced carrots (2-3 carrots)
- ½ cup dry white wine
- ⅓ cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon Diamond kosher salt
- ½ teaspoon ground black pepper
- 7 cups low sodium chicken broth
- 1 pound (16 oz) yellow potatoes, diced into ½ inch pieces
- 2 tablespoons Dijon mustard
- ½ cup heavy cream
- 2 heaping cups chopped rotisserie chicken (about one whole rotisserie chicken)
- ¼ cup finely chopped fresh parsley
- 1 cup frozen peas
Puff Pastry Croutons
- 1 (14-18 oz) package puff pastry, thawed but still cold
- 1 egg + 1 teaspoon water, beaten (for egg wash)
- Everything seasoning, optional (or salt and pepper to taste)
Instructions
- Preheat Oven: Preheat the oven to 400˚F and line two sheet pans with parchment paper.
- Sauté Vegetables: In a large pot over medium heat, melt the butter. Add the sliced leek and cook for about 5 minutes, stirring occasionally, until softened and translucent.
- Add Aromatics: Stir in the minced garlic, celery, and carrots; cook for 3-4 minutes until the vegetables begin to soften. Pour in the dry white wine and simmer for 1-2 minutes until reduced.
- Create Roux and Add Broth: Reduce heat to low, sprinkle the flour, thyme, salt, and pepper over the vegetables, stirring for 1 minute. Gradually whisk in about 1 cup of chicken broth until smooth and no lumps remain. Add remaining broth, diced potatoes, and Dijon mustard, and stir well.
- Simmer Soup: Increase heat to high and bring the soup to a boil. Reduce to medium-low heat, cover, and simmer for 15 minutes until the potatoes are fork tender.
- Prepare Puff Pastry Croutons: On a lightly floured surface, roll puff pastry to about ⅛ inch thick. Cut into ½ inch squares. Brush tops with egg wash and sprinkle with everything seasoning or salt and pepper. Place squares on prepared sheet pans, spacing slightly apart.
- Bake Croutons: Bake the puff pastry squares for 10-15 minutes, until bottoms are golden brown and tops are light golden. Remove from oven and allow to cool on the sheet pans.
- Finish Soup: Stir heavy cream, chopped rotisserie chicken, fresh parsley, and frozen peas into the simmering soup. Cook an additional 5-10 minutes until heated through.
- Serve: Ladle soup into bowls and top generously with the puff pastry croutons. Serve hot.
Notes
- Use rotisserie chicken for convenience and added flavor.
- Puff pastry croutons can be made ahead and stored in an airtight container for a day or two.
- For a dairy-free version, substitute heavy cream with coconut cream or omit entirely.
- White wine adds depth; if preferred, substitute with an equal amount of additional chicken broth.
- Ensure puff pastry is cold for better puff and flakiness.
- Adjust seasoning as needed before serving.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
