Leek and Potato Soup with Chicken
found in Starters - Soup
3 SPs |
Prep: 10 minutes
Cook: 30 minutes
Difficulty:
Easy
A simple and popular soup dish that makes for a satisfying start or a full lunch.
Ingredients
- 1 calorie controlled cooking spray
- 2 leeks, trimmed and finely sliced
- 200g potatoes, cubed
- 1 onion, finely chopped
- 1⁄4 tsp rosemary
- 600ml vegetable stock
- 2 chicken breasts
- 300ml skimmed milk
Directions
1
Mist a large pan with cooking spray and cook the leeks, potatoes and onion over a medium-low heat for 10 minutes or until softened. Add the rosemary, stock and chicken to the pan then cover with the lid and simmer for 20 minutes.
2
Using a slotted spoon, remove the chicken from the pan, set aside and keep warm. Transfer the soup to a blender or use a hand-held stick blender to blitz until smooth. Return to the pan over a medium heat, stir in the milk, and heat until piping hot. Season to taste.
3
Finely shred the chicken and divide between four warmed soup bowls. Ladle the soup over the chicken and scatter over the chives.