Leek Soup Saalfelder Style

This is a recipe that I found in a cookbook from the Thüringen region of Germany.  This dish comes from Saalfeld. It's basically a chicken soup with lots of leeks.  Once the soup is finished, its hard to notice all those leeks in there, but they sure do give the soup a great taste.  The recipe also called for Parsley, I decided on using an Herbes de Provence blend I found at the Maybach Ufer Market here in Berlin.  Although this soup is super tasty if made on the same day, its even better the day after.

Serves 4
Ingredients

1 soup chicken
5 leeks
1 lb. potatoes
2 carrots
2 tablespoons Parsley or other herb blend
1 bay leaf
salt and pepper to taste

Place chicken in a large pot and cover with water, add a little salt and pepper, bay leaf and 1 tablespoon of herb mixture.  Bring pot to a boil, then cover and simmer for 1 1/2 hour.  When done, the chicken should be falling off the bone.  Remove the chicken from the pot and strain and reserve the broth.  Place chicken on a plate to cool off.  While the chicken is close to being done,  wash and dry the leeks, cut them into 2cm long rings.  Wash and peel the potatoes and carrots and cut them.  Add these and the other tablespoon of herbs to the broth and cook an additional 20 minutes.  Pull the meat off the chicken and dice.  When the potatoes are done, add the chicken.  Salt and pepper to taste.