The Set It and Forget It Creamy Chicken Leek and Potato Soup

Easy Creamy Chicken Leek Crockpot Soup

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Preparation time:18 Mins

Cooking time:04 Hrs 15 Mins

Servings:6 to 8 generous servings

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:

• Prepare Aromatics: Slice the leeks (ensure they are thoroughly washed), dice the onion, carrot, and garlic.
• 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.
• Layer the Crockpot: Add the butter (if not sautéed), leeks, onion, carrot, and garlic directly into the slow cooker basin.
• Add Solids: Add the diced potatoes and the whole chicken thighs on top of the vegetables.
• 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.
• 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.
• Remove Solids: Carefully remove the chicken thighs and bay leaves from the slow cooker. Discard the bay leaves.
• Shred the Chicken: Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the pot.
• 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.
• 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.
• Serve: Taste the soup, adjust salt and pepper as needed. Ladle into bowls and garnish generously with fresh parsley.

Nutrition Facts

Calories:787 kcal

Protein:16.0 g

Fat:38.0 g

Carbs:60.4 g

Fiber:17.5 g

Sugar:0.0 g

Sodium:631 mg

Recipe Info

Category:Main Course, Soup, Slow Cooker

Cuisine:French, British

Why This Crockpot Soup Recipe Is Your New Weeknight Savior

Few things deliver the sheer comfort and culinary satisfaction of a homemade soup, especially when it requires less than twenty minutes of active prep time. This Creamy Chicken, Leek, and Potato Soup is truly the pinnacle of hands-off cooking and a strong contender among the best Crockpot Soup Recipes available today. Designed to harness the gentle power of your slow cooker, this dish transforms simple ingredients into a luxurious, flavourful meal that feeds 6 to 8 people generously. The combination of earthy potatoes, sweet leeks, and succulent chicken results in a deeply savory foundation that makes this one of the most reliable and Easy Crockpot Soups you will ever make. It eliminates the rush of traditional weeknight cooking, allowing the slow cooker to do the heavy lifting while you focus on everything else.

The Magic of Low and Slow Simmering

The secret to this recipe's success lies in the extended cooking time—either $7 text{ to } 8 text{ hours}$ on LOW or $3.5 text{ to } 4 text{ hours}$ on HIGH. This prolonged, consistent heat gently breaks down the connective tissues in the $1.5 text{ lbs}$ ($680 text{ g}$) of boneless, skinless chicken thighs. Unlike the stove-top where muscle fibers can seize up, the low temperature ensures the chicken remains incredibly tender and moist, making it perfect for effortless shredding later. On top of that,, the slow simmer allows the $6
text{ cups}$ of chicken stock to fully absorb the essence of the aromatics—the dried thyme, bay leaves, and vegetables—creating a complex, layered broth that tastes like it took all day to make (because, technically, it did!).

Achieving a Velvety Texture Without Heavy Cream or Thickeners

While we do add a finishing touch of enrichment, the primary creamy texture of this soup begins with the starchy base provided by the $2 text{ lbs}$ ($900
text{ g}$) of diced Yukon Gold potatoes. Cooking these potatoes whole, unpeeled, releases their natural starch into the broth over the long hours. This organic release acts as a subtle thickener, giving the soup body and a satisfying mouthfeel long before the heavy cream or cornstarch slurry is introduced. This reliance on the starches already present is a foundational technique in great Slow Cooker Soup Recipes , ensuring a depth of texture that doesn't feel heavy or artificial.

French Countryside Flavor Meets Modern Kitchen Convenience

The primary flavor profile is drawn from classic French cooking: the subtle, sweet onion notes of leeks combined with creamy potatoes. By incorporating $2 text{ large}$ thoroughly cleaned leeks, $1 text{ medium}$ onion, and $4
text{ cloves}$ of garlic, we establish a sweet and savory base. When combined with the heartiness of the chicken and the simplicity of the Crockpot Soup preparation, the resulting dish is reminiscent of a rich French country stew, adapted perfectly for the modern, busy cook.

Essential Ingredients for the Perfect Winter Crockpot Soup

Success starts with the shopping list. While the overall recipe is simple, selecting the right components ensures that the long cook time maximizes flavor rather than drying out the ingredients.

Choosing the Best Cut of Chicken for Ultimate Tenderness

When selecting your poultry for slow cooking, remember that moisture retention is key. We specifically call for $1.5 text{ lbs}$ of boneless, skinless chicken thighs over breast meat. Thighs contain more fat and connective tissue, which renders down beautifully over the $7 text{ to } 8
text{ hours}$ of cooking. This prevents the lean, fibrous texture that chicken breasts often develop when subjected to extended heat, guaranteeing easily shredded, moist, and flavorful protein in every spoonful.

Preparing Leeks: The Critical Cleaning Technique

Leeks ($450
text{ g}$, white and light green parts only) are essential for the soup's unique flavor, but they are notorious for trapping grit and sand. To prevent an unpleasant surprise, the cleaning process is non-negotiable. After slicing the leeks, place them in a large bowl of cold water and vigorously swish them around. The grit will sink to the bottom. Instead of pouring the water out (which would redeposit the sand), lift the clean leek slices out using a slotted spoon or your hands, leaving the sediment behind in the water. This step ensures that the foundation of your Crockpot Soup remains pristine.

Must-Have Slow Cooker Equipment and Tools

To execute this recipe seamlessly, you will need a $text{5–6 Quart}$ ($text{4.7–5.7 Litre}$) slow cooker or Crockpot. This size is ideal for accommodating the $6 text{ cups}$ of stock and the generous amount of solids—chicken and $2 text{ lbs}$ of diced potatoes—without overflowing. Plus,, preparing the final steps requires two small but crucial tools: a wire whisk for smoothly combining the $2
text{ Tbsp}$ cornstarch with cold water to form the slurry, and a pair of sturdy shredding forks (or, for a true speed hack, a hand mixer) to quickly break down the cooked chicken thighs.

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Step-by-Step Guide to Maximum Flavor, Minimal Effort

The beauty of Crockpot Soup Recipes lies in their simple, forgiving process. Follow these steps to build flavor depth through careful layering.

Layering the Aromatics and Initial Liquids

While this is an Easy Crockpot Soup , an optional step significantly boosts the flavor profile: sautéing the vegetables ($2 text{ large}$ leeks, $1 text{ medium}$ onion, $2 text{ medium}$ carrots, and $4 text{ cloves}$ garlic) in $2 text{ Tbsp}$ of unsalted butter for $5 text{ to } 7 text{ minutes}$ before adding them to the cooker. This initial sauté brings out their sweetness and fragrance. If skipping the sauté, simply add the butter and vegetables directly to the slow cooker basin. Next, layer the diced potatoes and the whole chicken thighs on top. Finally, pour in the $6 text{ cups}$ of low-sodium chicken stock, ensuring the solids are mostly submerged, then sprinkle over the $1 text{ tsp}$ of dried thyme, $2
text{ bay leaves}$, salt, and pepper. Resist the urge to stir vigorously at this stage; we want the seasonings to slowly infuse downwards into the stock as it heats.

The Importance of the Initial Cook Time and Temperature

Once layered, secure the lid and set the temperature. The cook time flexibility is what makes this a staple for meal preparation. Cooking on LOW for $7 text{ to } 8 text{ hours}$ yields the most tender results and allows for maximum flavor mingling. If you are aiming for a quicker preparation on a weekend afternoon, setting it to HIGH for $3.5 text{ to } 4 text{ hours}$ will achieve the same goal. The crucial indicator of readiness is the texture: the $1
text{-inch}$ potato cubes must be completely fork-tender, and the chicken must shred without resistance.

Shredding and Finishing the Soup Base for Creaminess

Once the solids are cooked, carefully fish out the whole chicken thighs and discard the bay leaves. Shred the chicken using two forks and return it to the pot. This is the moment to transform the delicious broth into a rich, creamy Crockpot Soup . Turn the slow cooker setting to HIGH. Whisk the cornstarch slurry ($2 text{ Tbsp}$ cornstarch mixed with $2 text{ Tbsp}$ cold water) until smooth and stir it gradually into the simmering soup base. Once the base begins to lightly bubble, stir in the $1/2 text{ cup}$ of heavy cream. Allow the soup to cook uncovered for another $10 text{ to } 15
text{ minutes}$. This simmering time activates the cornstarch and allows the soup to reach its final, desirable consistency, which will continue to thicken slightly upon cooling. Finish with a taste test, adjusting salt and pepper, and garnish with fresh parsley.

Mastering Your Meal Prep: Storage, Freezing, and Flavor Swaps

This hearty Chicken, Leek, and Potato soup is a fantastic meal prep item. It holds up beautifully in the refrigerator for up to four days. If you plan on freezing it, note that the heavy cream may separate slightly upon thawing. To mitigate this, you can freeze the soup before adding the cream and cornstarch, then complete the finishing steps after reheating. For cooks looking to explore variations, this potato-leek base is incredibly adaptable. For instance, swapping the chicken for robust smoked pork offers a whole new dish—you can easily transition this recipe into a satisfying Smoked Sausage And Potato Soup Crock Pot by adding $1
text{ lb}$ of sliced smoked kielbasa during the last hour of cooking, yielding a fantastic Crockpot Potato Kielbasa Soup . These simple Sausage Crockpot Recipes require minimal adjustments to the core method.

Frequently Asked Questions About This Robust Crockpot Soup

How to Safely Store Leftover Crockpot Soup

Leftover soup should be cooled rapidly and stored in airtight containers. It will keep well in the refrigerator for $3 text{ to } 4
text{ days}$. For longer storage, this soup freezes wonderfully for up to three months. If freezing, use sturdy, freezer-safe containers, leaving about an inch of headspace to allow for expansion. Thaw overnight in the refrigerator before gently reheating on the stove, whisking gently to recombine the cream component.

Quick Fixes for an Overly Thin or Too Thick Consistency

If your Crockpot Soup is too thin after the final thickening step, simply create a small second cornstarch slurry and introduce it gradually, allowing 10 minutes of simmering time after each addition to check the consistency. Conversely, if the soup is too thick—often due to using too many starchy potatoes or reducing the liquid too much—you can easily correct it by stirring in an additional $1/4
text{ cup}$ of chicken stock or water until the desired flow is achieved.

Vegetarian and Dairy-Free Variations for This Creamy Base

This recipe adapts effortlessly to suit specialized diets, positioning it as one of the great Healthy Crockpot Soup Recipes . To make it vegetarian, simply replace the chicken stock with vegetable stock and omit the chicken, perhaps adding $1 text{ cup}$ of great northern or cannellini beans for protein. For a dairy-free version, swap the $1/2
text{ cup}$ of heavy cream with full-fat canned coconut milk or a pre-made cashew cream substitute. These alternatives maintain the rich, comforting mouthfeel without compromising flavor.

Can I Double This Recipe for a Crowd?

Yes, this Crockpot Soup recipe scales up easily, making it perfect for entertaining or large family gatherings. To double the ingredients list, ensure you are using a $text{7-quart}$ or larger slow cooker. Keep in mind that doubling the contents will increase the overall cooking time by approximately $1 text{ to } 2
text{ hours}$ on either the LOW or HIGH setting, as the cooker needs more time to bring the larger volume of ingredients up to temperature.

Decoding the Nutritional Value of This Hearty Dish

Despite its creamy texture and satisfying heartiness, this is a highly nutrient-dense meal. Based on the estimated $6 text{ to } 8 text{ generous}$ servings, each portion contains an estimated $320text{–}380 text{ kcal}$ and a robust $25text{–}30 text{ g}$ of protein, thanks primarily to the chicken thighs. The presence of potatoes and carrots ensures a good source of fiber and carbohydrates ($25text{–}30
text{ g}$), making it a well-rounded and deeply sustaining meal perfect for cold weather.