Chicken, Potato and Leek Soup – Slow Cooker

I know it’s really hot out but I had a craving for soup. This one is at least in the slow cooker so I didn’t have to heat up the house. It goes really well with crusty bread… or even a bread bowl if you want to get crazy!

Notes: I have made this recipe without the caraway seeds and without the carrots because I had none on hand (as in the picture) and it still turned out great. Also, for my sister who gets confused when I put “cubed” – cubed in this recipe is to bite-size because you don’t want to have to use a knife when you’re eating soup šŸ™‚

Ingredients:

  • 2 chicken breasts, cubed
  • 4 cups chicken broth
  • 3 russet potatoes, peeled and diced
  • 3-5 leeks (depending on how leek-y you like it), diced – don’t use the dark green parts
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1/4 cup parsley, chopped
  • 2 tsp black pepper
  • 1 1/2 tsp salt
  • 1/2 tsp caraway seeds
  • 1 bay leaf
  • 1/2 cup sour cream

Directions:

Mix the chicken, broth, potatoes, leeks, onion, and carrots in the slow cooker. Add the parsley, pepper, salt, caraway, and bay leaf. Mix well. Cover and cook on low for 8-10 hours and on high for 4-5 hours. Stir in the sour cream before serving.

20120816-100413.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s