Potato, leek and chicken soup

Cooking Soups Potato, leek and chicken soup

This potato, leek and chicken soup is Katie Quinn Davies take on the traditional chicken soup remedy.

Lables: Fish free Gluten free Lactose free Peanut free Shellfish free Tree nut free Wheat free
  1. Heat oil in a large saucepan over medium heat. Add the onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add celery stalks and leek, then cook, stirring, for 4-5 minutes until soft.
  2. Add celery leaves, stock, turmeric, curry powder and potato, then bring to the boil. Reduce heat to medium-low and cook for 30-35 minutes until potato is tender.
  3. Transfer to a blender and whiz until smooth. Return to the pan over medium heat with the chicken to warm through. Garnish with chives.

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1 tbsp olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 celery stalks, thinly sliced, plus handful chopped celery leaves
2 leeks, thinly sliced
2L chicken stock
1/4 tsp ground turmeric
1 1/2 tsp curry powder
1.5kg potatoes , peeled, cut into 3cm pieces
1 barbecue chicken, meat shredded
Finely chopped chives, to serve

Adv

Autors
Preparation time
10
Cooking time
40
Difficulty
Easy
Serves
6 people
Method
Baking
Category
Soups
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