Creamy Leek & Potato soup with diced Chicken (Optional lemongras.
You can cook Creamy Leek & Potato soup with diced Chicken (Optional lemongras using 9 ingredients and 8 steps. Here is how you cook that.
Ingredients of Creamy Leek & Potato soup with diced Chicken (Optional lemongras
- Prepare 2 of Leeks.
- Prepare 6 of Medium sized potatoes.
- Prepare 1 of Onion.
- Prepare 1 of Chicken Breast (200g).
- Prepare 100 g of butter.
- It's 200 ml of single cream.
- You need of Salt.
- It's of Lemongrass (Optional).
- It's of Pepper (Optional).
Creamy Leek & Potato soup with diced Chicken (Optional lemongras instructions
- Finely chop the leeks and onion..
- Peel and dice the potatoes into big chunks, soak them in water..
- Dice the chicken breast into small pieces..
- 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)..
- 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..
- 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)..
- 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..
- Serve the soup with fresh parsley. Enjoy the soup..
