• 1 onion, chopped
  • 2 gar­lic cloves, crushed
  • 200g/7oz skin­less chick­en breast, chopped
  • 200g/7oz leeks, sliced
  • 1lt/4 cups chick­en stock/broth
  • 125g/4oz pota­toes, chopped
  • 1 tsp dried basil or oregano
  • Salt & pep­per to taste
  • Low cal cook­ing oil spray


  1. Pre­heat the slow cook­er while you pre­pare the in­gre­di­ents.
  2. Gen­tly sauté the onions, gar­lic & chick­en in a lit­tle low cal oil for a few min­utes un­til the onions soft­en. Add all the in­gre­di­ents to the slow cook­er. Com­bine well, cov­er and leave to cook on high for 1½-2 hours or un­til the chick­en is cooked through and the pota­toes are ten­der. Use a blender to blend the soup to your pre­ferred con­sis­ten­cy. Sea­son and serve.
  3. You could al­so add some chopped pit­ted prunes to this soup for a dif­fer­ent twist.