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Leek and Potato Soup with Chicken
found in Starters - Soup

Serves:    4  

icon  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  scales
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.



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