Poor Dog. He had a hard week this week for the following reasons:
1. There were a lot of thunderstorms and, as both hubs and I were working, he was left without a thunder buddy for most of them
2. The mutt two doors down launched a stealth attack yesterday when we went out for Dog’s morning whizz. He managed to conceal himself in a handy bush and leap out just as Dog had selected the perfect spot and was busy squatting down. No butts were bitten thankfully but it was a very close thing and both of us were pretty shaken up.
3. Instead of giving him the leftovers from our Sunday roast chicken, I made this soup.
He still hasn’t forgiven me (as evidenced by the wounded side-eye I keep getting) but my conscience is clear because my belly is sated.
Creamy Chicken & Leek Soup (serves 3-4)
- 1 cooked chicken breast, shredded
- 1 large leek, sliced thinly
- 1/2 large, white onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp butter
- 3 small yellow potatoes (I used white, but you can swop in sweet if you’re averse to those), peeled and diced
- 3 cups chicken broth or stock
- 2/3 cup whole milk
- Melt the butter in a large saucepan and add the garlic, onion and leek. Gently fry over a medium heat for five minutes.
- Add the potatoes and broth. Bring to a boil then reduce to a simmer for 20 minutes.
- Transfer to a blender and process until smooth. Return to the pan but turn off the heat.
- Stir in the chicken, followed by the milk. Season to taste and serve.
Like this? You might also like: