My Creamy Chicken, Leek & Potato Soup 😋. Drizzle oil over one side of the chicken and then season with salt, pepper and lemon juice. Place a large frying pan on the stove and add the chicken breasts. Then remove from the pan and set it on a plate.
Then, add leek leaves, if desired. Do not allow the leaves to discolor; you simply want to cook. In the same pan, add the bacon and cook for a few minutes until it's starting to crisp. You can have My Creamy Chicken, Leek & Potato Soup 😋 using 0 ingredients and 0 steps. Here is how you cook it.
Ingredients of My Creamy Chicken, Leek & Potato Soup 😋
In a small mixing bowl, combine cornstarch and milk. Stir the milk mixture into cooking juices in the slow cooker. Once cut, season the chicken breasts with kosher salt and pepper, then cook in a hot skillet with some olive oil and butter. Once cooked through, remove the chicken breasts to a plate and make the creamy mushroom and leek sauce.
My Creamy Chicken, Leek & Potato Soup 😋 step by step
After the sauce has reduced and become creamy, add the chicken back to the pan and spoon the sauce over top. Heat oil in a large saucepan over medium heat. Remove from heat and gradually whisk in cream and stock. Return to heat and stir until mixture comes to the boil. Meanwhile, heat the butter in a medium skillet over medium heat.