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Export 16 ingredients for grocery delivery
Bring milk, stock and bay leaves to a simmer in a medium saucepan over medium heat. Add chicken. Cook for 8 minutes. Remove from heat. Stand chicken in milk for 10 minutes or until cooked through. Using tongs, transfer chicken to a plate. Strain milk into a large bowl. Slice chicken. Cover to keep warm.
Melt butter in a large saucepan over medium heat. Add leek. Cook, stirring for 5 minutes or until softened. Add garlic. Cook, stirring for 30 seconds or until fragrant. Sprinkle over flour. Cook, stirring for 2 minutes or until mixture starts to turn light golden.
Gradually add milk mixture, stirring constantly, until mixture is smooth. Bring to a simmer, stirring. Add potato. Simmer, covered, stirring often, for 10 minutes or until potato is tender.
Meanwhile, spread half the bread slices with goat’s cheese. Sprinkle with tasty cheese. Top with remaining bread slices. Spray a large frying pan with oil. Heat over medium-high heat. Cook sandwiches, in batches, for 2 minutes each side or until golden and cheese has melted. Cut into 2cm pieces.
Add cream and half of the chicken to soup. Cook for 2 minutes or until heated through. Serve soup drizzle with olive oil and topped with remaining chicken, cheesy croutons and parsley.