Leek & potato soup with chicken
4
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A warming soup that’s great on a chilly day. It freezes well, so you can batch cook it and keep for later.
Ingredients
Calorie controlled cooking spray
5 spray(s)
Leek
2 medium
Potatoes, Raw
200 g
Onion
1 medium
Rosemary, Dried
0.25 teaspoon(s), level
Vegetable stock cube
1 cube(s)
Skimmed Milk
300 ml
Chicken breast, skinless, raw
175 g
Salt
1 pinch
Black pepper
1 teaspoon(s)
Chives, Fresh
2 teaspoon(s)
Instructions
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.
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