How to make
The vegetables are prepared first by peeling the potatoes and carrot, then cutting them into small, even cubes to ensure they cook uniformly. The leek and celery are finely sliced to release their aroma and blend smoothly into the soup.
In a large pot, butter is melted over medium heat. The leek and celery are added first and sautéed gently until soft and fragrant, creating a flavorful base for the soup. The carrot is then added and cooked briefly to enhance its natural sweetness.
The chicken broth is poured into the pot, and the potatoes are added. The soup is brought to a gentle boil and then simmered until the potatoes become tender, which usually takes about 15 minutes.
Meanwhile, the eggs are placed in boiling water and cooked until hard-boiled. Once ready, they are cooled, peeled, and cut into halves or quarters.
The cooked meat is shredded or diced and added to the soup, allowing it to warm through and absorb the flavors.
The heat is reduced to low, and the cream is slowly stirred into the soup. It is important that the soup is not boiling at this stage to prevent the cream from curdling. The soup becomes smooth, creamy, and rich in texture.
Salt and black pepper are added to taste, and the soup is gently stirred.
Finally, the soup is served hot, with the halved eggs placed on top and fresh parsley sprinkled for a bright and fresh finish.
Serve warm with fresh bread. Store in the refrigerator up to 3 days. Reheat gently without boiling.
If you enjoy this comforting soup, try our creamy and buttery colcannon mashed potatoes, rich and flavorful Korean-style crispy chicken wings, or a light and nutritious quinoa and brown rice bowl for a healthy balance.
