Cock-A-Leekie Soup

A traditional Scottish soup full of hearty potatoes, leeks, and chicken.

A traditional Scottish soup full of hearty potatoes, leeks, and chicken. Serve it alongside some cheesy croutons and you’ve got a delicious fall supper.

Cock-A-Leekie Soup

1 medium onion, diced
1 clove garlic, minced
1/4 cup vegetable oil
2 1/2 cups potatoes, peeled & diced in ¼ cubes
1 large sprig of thyme
3 cups leeks, washed well & diced in ¾ inch
6 cups chicken broth (low sodium)
1 cup cooked chicken meat, picked
6 – 8 dried prunes cut into strips
Salt & pepper
3 slices crusty bread
1 tbsp Dijon mustard
1 cup grated cheddar cheese

 In a large saucepan, over medium heat, gently sauté the diced onion and garlic on the vegetable oil for 6 to 8 minutes.  

Add the potato, sprig of thyme, and continue to cook for an additional 2 to 3 minutes.
 Next, add the leeks and chicken broth, season with salt and pepper, bring to a simmer. Skim, and simmer gently for approximately 30 to 40 minutes.  

At this point, it is a good idea to take a whole, boneless, skinless breast of chicken, and gently simmer it in the soup for additional flavour, approximately 5 to 7 minutes, or until the chicken breast is fully cooked.  Remove and allow to cool, then pick it down, and set aside to use as garnish.

Taste the soup, and adjust the seasoning as necessary.  Just before serving, add the strips of prune and picked chicken meat. Ladle into a hot soup bowl.  

For the cheesy croutons, take 3 slices of bread and bush with Dijon mustard on both sides. Sprinkle with grated cheddar cheese and place under a broiler until the cheese has melted.  Roughly dice into crouton-sized pieces, and add as a garnish to the soup.  

Serves 6 to 8.

Note: Once again, soups made a day ahead always taste best.  This is a soup that was traditionally served in Scotland.  The cheesy croutons are my personal addition.  If I’m feeling extravagant, Stilton is my preferred choice of cheese.  A bowl of this soup in the fall with a crusty piece of bread is simply delicious!

Recipe courtesy Michael Bonacini