Cream of Leek and Potato Soup with Shredded Chicken
Prep time: 10 min Cook time: 20 min Other time: 0 min Serves: 4
Ingredients 5 spray(s) Cooking Spray, Calorie Controlled 2 medium Leek, sliced finely 200 g Potatoes, Old, Raw, peeled and cubed 1 medium Onion, All Types, chopped finely 1/4 teaspoons (level) Rosemary, Dried 1 cube(s) Stock Cube, Vegetable, (make 1 pint) 300 ml Milk, Skimmed 175 g Chicken, Breast, Skinless, Raw 1 pinch Salt 1 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground) 2 teaspoons Chives, Fresh, snipped
Instructions
Spray a large saucepan with cooking spray and gently sauté the leeks, potatoes and onion for 10 minutes or until softened.
Add the herbs, stock or water and chicken breast. Cover and leave to simmer for 15 minutes.
Remove the chicken and wrap it in foil. Transfer the soup to a liquidiser or food processor and blend for about 20 seconds, or until smooth. Return to the saucepan, stir in the milk and gently heat through, until piping hot. Season to taste, with salt and pepper.
Finely shred the chicken and divide between four warm soup bowls. Ladle the soup over the chicken and sprinkle with the chives.