When I studied abroad in Scotland, there was a tea room up the road from my flat that served THE BEST cock-a-leekie soup. It’s a classic Scottish dish that has as many variations as there are clans. Many traditionalists use prunes, but I couldn’t bring myself to put something sweet in this soup. The version I like didn’t use them, so I didn’t as I made this up today. The end result is light, healthy, and delicious (if a little bit early to be served as a Burns Supper–that’s not until the 25th). It comes in at 4 servings at 365 and 6.4 grams of fat. Serve with a good crusty bread, like Irish Soda Bread.
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 stalks celery, diced
- 6 leeks, washed and diced
- 1 large Yukon gold potato, diced
- 1/4 cup pearled barley
- 1 tsp thyme
- 2 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 6 cups rich chicken stock (homemade is best)
Directions: Dump it all in the crock, stir well and cook on high for 4 hours or low for 8.
6 thoughts on “Thoughtless Thursday: Cock-A-Leekie Soup”
From someone who doesn’t normally like most soups…it sounds yummy!
Yum…my favorite soup. The boys always laugh when I say the name though, LOL.
It does lend itself to snickering…
I browned the chicken first before adding it to the crockpot. delicious
Oh, excellent idea!
Never made leek soup before, had some a few years ago & loved it. This has way too much thyme for me….I’ll try it again with maybe 1/3 teaspoon, will also put more barley in it. Thanks for sharing! Love the simplicity:)