Creamy Leek & Potato Soup With Diced Chicken (Optional Lemongras

Hello everybody, it is Jim, welcome to our recipe page. Today, I'm gonna show you how to make a distinctive dish, Creamy Leek & Potato soup with diced Chicken (Optional lemongras. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Creamy Leek & Potato soup with diced Chicken (Optional lemongras is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Creamy Leek & Potato soup with diced Chicken (Optional lemongras estimated approx 45 mins.

To begin with this recipe, we have to prepare a few ingredients. You can have Creamy Leek & Potato soup with diced Chicken (Optional lemongras using 9 ingredients and 8 steps. Here is how you cook it.

Delicious leek and potato soup with chicken. This soup is for all seasons/occasions. Simple and easy recipe. I always add the lemongrass but it's a personal preference. Serve this with fresh parsley.

Ingredients and spices that need to be Make ready to make Creamy Leek & Potato soup with diced Chicken (Optional lemongras:

1. 2 Leeks
2. 6 Medium sized potatoes
3. 1 Onion
4. 1 Chicken Breast (200g)
5. 100 g butter
6. 200 ml single cream
7. Salt
8. Lemongrass (Optional)
9. Pepper (Optional)

Instructions to make to make Creamy Leek & Potato soup with diced Chicken (Optional lemongras

1. Finely chop the leeks and onion.
2. Peel and dice the potatoes into big chunks, soak them in water.
3. Dice the chicken breast into small pieces.
4. Put the chopped onion and leeks in a stock pot. Add the butter and a half cup of water. Put the lid on and boil on medium heat for 15 minutes. (Optional - Include sliced lemongrass).
5. Put the diced chicken in a small pan. Add 1/4 cup of water and bit of butter. Season with salt and black pepper. Heat the pan and stir until the chicken are cooked/tender (gone white). Do not drain the excess water.
6. Add the potatoes to the stock pot with leek. Pour the chicken (with the excess water) into the pot. Add 4 cups of water. Put the lid on and boil for 20-25 minutes (until the potatoes turn soft).
7. Use a masher and mash the potatoes. Add the single cream, salt to season and stir. Boil for further 5 minutes with the lid on.
8. Serve the soup with fresh parsley. Enjoy the soup.

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