Potato, leek and chicken soup

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

Recipe «Potato, leek and chicken soup» presented in category Recipes / Soups, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.