Creamy Garlic, Chicken, and Potato Soup

Prep Time
15 min
Cook Time
285 min
Recipe Details
  • 1 Tbsp regular butter
  • 4 cup(s) uncooked leek(s), cleaned and sliced
  • 10 clove(s) 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) 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
  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.

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