Ingredients:

  • 2 Tbsp Unsalted Butter
  • 2 large Leeks (approx. 450 g), white and light green parts only, thoroughly cleaned and sliced
  • 1 medium Yellow Onion, diced
  • 2 medium Carrots, peeled and chopped into small rounds
  • 4 cloves Garlic, minced
  • 5 lbs Boneless, Skinless Chicken Thighs
  • 2 lbs Yukon Gold Potatoes, diced into 1-inch cubes
  • 6 cups low sodium Chicken Stock
  • 1 tsp Dried Thyme
  • 2 large Bay Leaves
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Cracked Black Pepper
  • ½ cup Heavy Cream (Double Cream)
  • 2 Tbsp Cornstarch (Cornflour)
  • 2 Tbsp cold water (for slurry)
  • ¼ cup Fresh Parsley, chopped, for garnish

Instructions:

  1. Prepare Aromatics: Slice the leeks (ensure they are thoroughly washed), dice the onion, carrot, and garlic.
  2. Sauté (Optional Flavour Boost): Melt the butter in a large skillet over medium heat. Sauté the leeks, onion, and carrots for 5–7 minutes until slightly softened. Stir in the garlic and cook for 1 minute until fragrant. If skipping this step, add ingredients directly to the slow cooker basin.
  3. Layer the Crockpot: Add the butter (if not sautéed), leeks, onion, carrot, and garlic directly into the slow cooker basin.
  4. Add Solids: Add the diced potatoes and the whole chicken thighs on top of the vegetables.
  5. Season and Stock: Pour in the chicken stock, ensuring the solids are mostly submerged. Add the dried thyme, bay leaves, salt, and pepper. Do not stir extensively.
  6. Set and Cook: Secure the lid. Cook on LOW for 7–8 hours or HIGH for 3.5–4 hours. The soup is ready when the potatoes are fork-tender and the chicken shreds easily.
  7. Remove Solids: Carefully remove the chicken thighs and bay leaves from the slow cooker. Discard the bay leaves.
  8. Shred the Chicken: Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
  9. Thicken the Soup: Set the slow cooker to HIGH. Whisk the cornstarch with cold water to form a smooth slurry. Stir the slurry gradually into the simmering soup base.
  10. Enrich: Stir in the heavy cream until fully incorporated. Allow the soup to cook for another 10–15 minutes, uncovered, until it reaches your desired consistency.
  11. Serve: Taste the soup, adjust salt and pepper as needed. Ladle into bowls and garnish generously with fresh parsley.