Creamy garlic, chicken, and potato soup

Total Time
5 hr
15 min
4 hr 45 min
The combination of potatoes and garlic is a match made in stew and soup heaven.


Unsalted butter

1 Tbsp

Uncooked leeks

4 cup(s), cleaned and sliced


10 clove(s), minced

Reduced sodium chicken broth

4 cup(s)

Uncooked Yukon gold potato

2 pound(s), scrubbed and cut into 1⁄2-inch pieces

Bay leaf

1 leaf/leaves

Table salt

½ tsp

Black pepper

¼ tsp, freshly ground

Cooked boneless skinless chicken breast

2 cup(s), chopped, shredded

Semisoft goat cheese

2 oz, crumbled

Fresh tarragon

1 Tbsp, chopped, or 1 teaspoon dried

Fresh parsley

3 Tbsp, fresh, chopped


  1. 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.
  2. 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.
  3. 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.