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Yields1 Serving

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

Melt butter in a large pan

Add the leeks and sauté until softened

Add in the chopped potatoes and toss them in the fat

Add the garlic and cook for another minute

Pour in the stock

Add the sweetcorn and half of the chicken

Cook until the potatoes are soft

Blitz all the ingredients with a hand blender

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

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

CategoryChicken, Soup

Ingredients