Creamy garlic, chicken, and potato soup
4 cup(s), cleaned and sliced
10 medium clove(s), minced
Reduced-sodium chicken broth
Uncooked Yukon gold potato(es)
2 pound(s), scrubbed and cut into 1⁄2-inch pieces
¼ tsp, freshly ground
Cooked skinless boneless chicken breast(s)
2 cup(s), chopped, shredded
Semisoft goat cheese
2 oz, crumbled
1 Tbsp, chopped, or 1 teaspoon dried
3 Tbsp, 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.