Name: Chicken and Leek Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Ingredients: 2 knobs of butter; 3 large leeks , chopped; 2 garlic cloves minced; 2 pints chicken stock- homemade or stock cube; 3 potatoes peeled and diced; 2 tspns dried tarragon; 1 bay leaf; Salt and black pepper -to taste; Leftover roast chicken shredded or a poached chicken breast shredded or cubed; Double cream or milk

2 knobs of butter

3 large leeks , chopped

2 garlic cloves minced

2 pints chicken stock- homemade or stock cube

3 potatoes peeled and diced

2 tspns dried tarragon

1 bay leaf

Salt and black pepper -to taste

Leftover roast chicken shredded or a poached chicken breast shredded or cubed

Double cream or milk

Heat a knob of butter in a pan

Add in the potatoes and all but a small handful of leeks

Keep them moving so they soften but don’t colour

Add in the garlic -stir

Add the the stock bay leaf , tarragon and salt and pepper ( if Using stock cubes watch the salt )

Simmer for about 20 minutes until everything is soft

Remove the bay

Blitz with a hand blender

Stir through the shredded chicken and let it heat

Mean while add the other knob of butter to a pan and cook the remaining leeks

Swirl some cream or butter through the soup

Adjust seasoning

Serve topped with the leeks and croutons if liked