Vickys Cock-A-Leekie Soup (Chicken & Leek)

1. 1

   Put the chicken stock and potatoes into a pan, bring to the boil then simmer until the potatoes are cooked, around 10 minutes

2. 2

   Meanwhile melt the butter in a frying pan and cook the leek and carrots for 10 minutes over a medium-low heat

3. 3

   Add the chicken and brown off

4. 4

   Puree the potatoes and stock smooth in a blender then return to the pan

5. 5

   Add the chicken and vegetables and bring back to a simmer

6. 6

   Cook for a further 15 minutes, season with salt & pepper then serve with crusty bread

* Per serving · 4 servings · Values may vary.

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