Slow Cooker Chicken and Leek Soup
The whole family will love this easy, creamy Slow Cooker Chicken & Leek Soup with potato. Think classic potato & leek, plus chicken!
Equipment
- Slow cooker / crock pot
- Chopping board + knife + colander
- Grater
- Measuring jug + mini hand whisk
- 2 forks
Ingredients
- 1 tablespoon olive oil
- 650 g chicken breasts
- 2 medium-large leeks (around 450g/15.87oz), quartered lengthways then thickly sliced
- 2 garlic cloves crushed
- 2 white potatoes (around 400g/14.11oz), peeled & grated
- 1.3 ltrs hot water
- 2 chicken stock pots (ideally) or cubes
- 1 bay leaf
- 150 ml double/heavy cream
- Salt & pepper to taste
See notes for baby & toddler
Instructions
- Add the oil to your removable slow cooker pot (or frying pan) and put over a medium-low heat for a couple of minutes. Then add the leeks and fry for 5 minutes, stirring often.
- Add the garlic and fry stirring for 1 minute. Transfer the pot back in the slow cooker base.
- Lie the chicken breasts on top of the leeks and season with salt and pepper. Add the grated potato. Dissolve the stock pots/cubes in 500ml of the hot water and pour in. Measure out the remaining 800ml hot water and add in. Ensure the grated potato is fully submerged.
- Add in the bay leaf, cover and cook for 2 ½ hours on high, 3 ½ hours on medium or 4 ½ hours on low.
- When done, turn the slow cooker off, discard the bay leaf and remove the chicken breasts (check that they are cooked through). Add in the cream and stir through. Allow the soup to cool off while you shred the chicken using forks. Then add the chicken back into the slow cooker, give it a good stir and dish up.
Baby & Toddler
Hold back on adding salt to the cook. Dish up little one’s soup and then add in salt to your taste, stirring very well.
BABY-LED WEANING - Use a slotted spoon or ladle to dish up their serving, allowing most of the liquid to drain away.
SPOON FED-WEANING - Add some soup to your stick blender pot whizz into a smooth puréed soup.
YOUNGER CHILDREN & FUSSY EATERS
If you have a picky eater who doesn’t like soup liquid and runny sauces, use a slotted spoon to dish their serving up, allowing most of the liquid to run off.
STORAGE
Slow Cooker Chicken & Leek Soup leftovers can be stored in an air-tight container in the fridge for up to 3 days (cook day + 2). Leftovers can also be frozen, defrost for 24 hours in the fridge and reheat in the microwave, stirring halfway, until steaming hot all the way through. Don’t worry if it looks like the cream has separated while you are heating it, once fully reheated and stirred it will look mixed in again.
Nutrition
Calories: 363kcalCarbohydrates: 18gProtein: 40gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 117mgSodium: 269mgPotassium: 865mgFiber: 2gSugar: 3gVitamin A: 1079IUVitamin C: 20mgCalcium: 58mgIron: 2mg
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