551 kcal
45 min.
Recipe for Leek and potato soup with chicken
0 reviews
NaN g
551 kcal
1 kcal
550.7
60.9g
35.9g
55.2g
Ingredients (servings):
3
Converted ingredients are going to appear on the shopping list
- Bone decoction4× cup (1000 g)
- Potato500 g
- Chicken breast, without skin200 g
- Onion11× slice (110 g)
- Cream, UHT, half7× tablespoon (105 g)
- Leek0.75× piece (105 g)
- Celery90 g
- Butter10× teaspoon (50 g)
- Salt4× pinch (2 g)
- Herbs and spices1× teaspoon (2 g)
How to make Leek and potato soup with chicken
1. Melt the butter in a large pan, add the sliced green parts of the leek, diced onion and celery sprigs. Fry until the vegetables soften (around 10 min) mixing constantly.
2. Add the bone broth and peeled diced potatoes. Salt, add the allspice and boil until the potatoes are soft (approx. 10-15 min.)
3. Blend it all together and bring to the boil with the sliced white parts of the leek and diced chicken.
4. Boil for 15 min until the chicken is soft.
5. Add the cream gradually and mix it all together.
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