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.