Potato, Leek & Chicken Soup

6
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"From our Sunday newspaper The Sunday Times."

Original recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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