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Composition Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF:

1. Prepare 1800 ml of chicken stock
2. Need 4 of large white potatoes, peeled and diced
3. Get 1 tsp for chopped parsley
4. Take 50 grams of sunflower spread / butter
5. Give 4 for carrots, finely diced
6. Give 2 large leek, trimmed and thinly sliced
7. Need 2 - chicken breast, diced into even pieces
8. Get salt and freshly ground black pepper

Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF instructions:

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. Meanwhile melt the butter in a frying pan and cook the leek and carrots for 10 minutes over a medium-low heat
3. Add the chicken and brown off
4. Puree the potatoes and stock smooth in a blender then return to the pan
5. Add the chicken and vegetables and bring back to a simmer
6. Cook for a further 15 minutes, season to taste with salt & pepper and serve with crusty bread. See my previously posted free-from French baguette recipe!

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