Photo of Leek & potato soup with chicken by WW

Leek & potato soup with chicken

1 - 3
PersonalPoints™ per serving
Total Time
35 min
10 min
25 min
A warming soup that’s great on a chilly day. It freezes well, so you can batch cook it and keep for later.


Calorie controlled cooking spray

5 spray(s)


2 medium, sliced finely

Potato(es), Raw

200 g, peeled and cubed


1 medium, chopped finely

Rosemary, Dried

¼ teaspoons, level

Vegetable stock cube(s)

1 cube(s), (make 1 pint)

Skimmed Milk

300 ml

Chicken breast, skinless, raw

175 g


1 pinch

Black pepper

1 teaspoons

Chives, Fresh

2 teaspoons, snipped


  1. Mist a large pan with cooking spray and gently sauté the leeks, potatoes and onion for 10 minutes or until softened. Add the rosemary, stock and chicken breast. Cover and leave to simmer for 15 minutes.
  2. Remove the chicken from the pan and set aside to keep warm. Transfer the soup to a blender or food processor and blend for about 20 seconds, or until smooth. Return to the pan, stir in the milk and gently heat through, until piping hot. Season to taste.
  3. Finely shred the chicken and divide between four warm soup bowls. Ladle the soup over the chicken and sprinkle over the chives to serve.