Potato, Leek & Chicken Soup
Recipe: #37049
May 30, 2021
Categories: Chicken, Leek, Potatoes, Gluten-Free, No Eggs, Non-Dairy, Whole Chicken, Kosher Meat, Chicken Dinner, more
"From our Sunday newspaper The Sunday Times."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (734.6 g)
- Calories 468.2
- Total Fat - 11.6 g
- Saturated Fat - 2.7 g
- Cholesterol - 609.6 mg
- Sodium - 663.1 mg
- Total Carbohydrate - 33.6 g
- Dietary Fiber - 3.6 g
- Sugars - 8.6 g
- Protein - 54.7 g
- Calcium - 79.3 mg
- Iron - 8.3 mg
- Vitamin C - 24.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat oil in a large saucepan over medium heat and add the onion and garlic, then cook, stirring, for 3-4 minutes until softened, then add celery stalks and leek, then cook, stirring, for 4-5 minutes until soft.
Step 2
Add celery leaves, stock, turmeric, curry powder and potato, then bring to the boil, then reduce heat to medium-low and cook for 30-35 minutes until potato is tender.
Step 3
Transfer to a blender and whiz until smooth and return to the pan over medium heat with the chicken to warm through.
Step 4
Serve into bowls and garnish with chives.
Tips
No special items needed.
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