Cream of Chicken & Potato Soup
Serves 4
1 tbsp butter
2 garlic cloves , chopped
1 onion ,sliced
2 large leeks , sliced
1 carrot ,sliced
2 tbsp plain flour
1 litre chicken stock
800 g potatoes ,chopped
200 g skinless chicken
breast , chopped
salt and pepper
Method
1 . Melt the butter in a large saucepan over a medium heat . Add the garlic and onion and cook , stirring , for 3 minutes , until slightly softened .
2 . In a bowl , mix the flour with enough stock to make a smooth paste ,then stir into the pan . Cook , stirring , for 2 minutes . Pour in the remaining stock ,then add the potatoes and chicken ,leeks and carrots .Season with salt and pepper . Bring to the boil , then lower the heat and simmer for 25 minutes , until the chicken and potatoes are tender and cooked through .
3 .Stir in the cream and cook for a further 2 minutes ,then remove from the heat and ladle into serving bowls ... serve immediately .
