- 1 Tbsp regular butter
- 4 cup(s) uncooked leek(s), cleaned and sliced
- 10 clove(s), medium garlic clove(s), minced
- 4 cup(s) reduced-sodium chicken broth
- 2 pound(s) uncooked Yukon gold potato(es), scrubbed and cut into 1/2-inch pieces
- 1 leaf/leaves bay leaf
- 1/2 tsp table salt
- 1/4 tsp black pepper, freshly ground
- 2 cup(s), chopped cooked skinless boneless chicken breast(s), shredded
- 2 oz semisoft goat cheese, crumbled
- 1 Tbsp fresh tarragon, chopped, or 1 teaspoon dried
- 3 Tbsp fresh parsley, fresh, chopped
Melt the butter in a large nonstick saucepan over medium heat. Add the leek and garlic; cook, stirring frequently, until golden, about 10 minutes. Stir in the broth; bring to a boil.
Put the potatoes, bay leaf, salt, and pepper in a 5–6-quart slow cooker; pour the broth mixture over the potatoes. Cover the slow cooker and cook until the potatoes are fork-tender, 3–4 hours on high or 6–8 hours on low.
Discard the bay leaf. Transfer the mixture to a blender or food processor in batches and puree. Return the mixture to the slow cooker. Add the chicken, goat cheese, and tarragon; cover and cook on high until the chicken is heated through and the cheese melts, about 30 minutes. Serve the soup sprinkled with the parsley. Yields 1 1/3 cups per serving.
- Here we combine the two favorites to make a delicious and fragrant soup, then temper the strong taste of garlic with creamy goat cheese and cooked chicken.