Okay, this past month kind of got away from me. I know I promised you a leek recipe after posting my instructions on how to clean links! But good news – I was recently named Blog Manger at an amazing company called Udemy, and the first month of working there definitely kept me really busy. So I’m a little late…but here it is!
Like I said in my leek-cleaning post, I’ve never tried using this vegetable before. After walking past them at the grocery store week after week and constantly thinking, “I should really give those suckers a try…” I finally decided to pick up a bunch.
And after scouring Pinterest for the perfect recipe, I settled on “Slow Cooker Cock-a-Leekie Soup.”
Seriously, that is the name. You can’t make something like that up, people.
I gave it a try, though, and YUM. I’m a newly-converted fan of leeks. They gave this soup a light, fresh, onion-y taste without being too overpowering, and it paired perfectly with the chicken, potatoes, and lemon flavor in this soup. Plus, who doesn’t love a crockpot recipe?
To make my version of this recipe, you need chicken breasts, lemons, leeks, garlic, chicken stock, potatoes, salt, and pepper. I’m mixed things up – the original recipe called for a few ingredients that I didn’t have or that we don’t like, but the result was pretty darn good.
Start by cleaning the leeks, then add them with all of the other ingredients except the potatoes to the crockpot. Cook on low for about four hours. Then, add the potatoes, crank up the crockpot to high, and cook for another 1-2 hours, until the potatoes are done.
If you’re cooking this while you’re away from home and aren’t there to add the potatoes and adjust the heat, don’t worry! The soup will only get better as it cooks longer and longer. I just don’t add the potatoes at the beginning because they’ll get too mushy. So instead, if you don’t have time to cook 2 more hours with the potatoes, just boil them on the stove or in the microwave to soften, and throw ’em into the pot already cooked.
Before service, pull out the chicken and shred or cut into chunks. You may need to add a little more broth or water if it cooked down too much. I like my soup really chunky, though!
Mmmmm. Now, most soup is perfect for wintery weather, but I happen to think this is an awesome dish for spring! The lemon and leeks make the broth really refreshing and happy. This isn’t a heavy soup at all.
You could also add pearl barley instead of the potatoes (that’s what the original recipe called for), or egg noodles. Whatever floats your boat!
Here’s the printable:
- 1-2 lb. chicken (breast, thighs, or a combination)
- 1 lemon
- 2 large leeks
- 2 cloves minced garlic
- 4 cups chicken stock
- 1 - 1.5 lb. golden potatoes, cut into chunks
- salt and pepper to taste
- Clean leeks and add them to a crockpot with chicken, garlic, stock, and seasoning.
- Add a large strip of lemon peel and the juice from half a lemon.
- If chicken isn't covered completely, add water until it is.
- Cook on low for at least 4 hours.
- Add potatoes and cook on high for 1-2 additional hours.
- Pull out chicken, shred, and add back to soup.
- Remove lemon peel before serving.
Latest posts by Allison (see all)
- Chocolate Sweet Potato Mini Cakes #FoodBloggerLove - February 12, 2018
- Chocolate Coconut Oil Cookies - January 28, 2018
- Friday Frenzy #32: Crafty Edition - January 20, 2018