This chicken, potato, and leek soup is my favorite soup. Very comforting.
Place chicken, water, and chicken broth in a large, heavy stockpot over medium-high heat. Bring to a boil, then reduce heat, cover, and simmer until liquid has reduced by about half, chicken is no longer pink at the bone, and the juices run clear, about 1 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Remove chicken and allow to cool. Strain stock and set aside.
Add butter to the stockpot and melt over medium heat. Add leeks and saute until browned, 3 to 5 minutes. Pour in cream, potatoes, and reserved stock; cook at a simmer for 15 minutes.
Meanwhile debone the chicken and dice the meat.
Add diced chicken to the soup and simmer until potatoes are tender, about 15 minutes more.
Per Serving: 646 calories; protein 16.1g; carbohydrates 27.8g; fat 53.3g; cholesterol 199.8mg; sodium 557.7mg.