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My easy slow cooker chicken leek and potato soup is suitable for the whole family even baby
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First, top and tail your leeks, quarter them lengthways and then thickly slice
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Make sure you rinse them thoroughly. Next, heat your oil in your slow cooker pot over a medium low heat and when hot
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add the leeks and fry for three minutes stirring often. Then add your garlic and fry for a further one minute while stirring
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Once done, pop the pot back into the slow cooker base, top the leeks with the chicken breasts and season with
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salt and pepper. Next, grate your potatoes and add those in followed by the stock
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Ensure the potato is fully submerged and pop in your bay leaf. Cover and cook on high for two
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and a half hours or low for four and a half hours. Once done, turn off the slow cooker
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discard the bay leaf and take out the chicken breasts. Add in the cream and stir through
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Leave the soup to cool slightly while you shred the chicken using forks or an electric whisk
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Then add the shredded chicken back into the slow cooker, stir it through the soup and serve
