Cream of chicken and sweetcorn soup

PennyBy Penny    

July 27, 2015


2 small leeks or a bunch of spring onions or even 1 small onionvery finely chopped

A good knob of butter

2 garlic cloves minced

2 pints of chicken stock ( homemade is great but stock cubes or store bought is fine )

A good handful of cold cooked chicken

Tin of sweetcorn or 1 corn on the cob stripped

Salt and pepper

Handful of chopped parsley

1/4 pint double cream

2 medium potatoes , peeled and cubed


1Melt butter in a large pan

2Add the leeks and sauté until softened

3Add in the chopped potatoes and toss them in the fat

4Add the garlic and cook for another minute

5Pour in the stock

6Add the sweetcorn and half of the chicken

7Cook until the potatoes are soft

8Blitz all the ingredients with a hand blender

9Stir in the cream , chopped parsley and the rest of the chicken ( which should be chopped quite small)

10Once the chicken has warmed through serve with a drizzle more double cream