Leek & potato soup with chicken
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
2 medium, sliced finely
200 g, peeled and cubed
1 medium, chopped finely
¼ teaspoon(s), level
Vegetable stock cube(s)
1 cube(s), (make 1 pint)
Chicken breast, skinless, raw
2 teaspoon(s), snipped
- 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.
- 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.
- Finely shred the chicken and divide between four warm soup bowls. Ladle the soup over the chicken and sprinkle over the chives to serve.