Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 garlic cloves, chopped
- 2 celery stalks (thinly sliced plus handful chopped celery leaves)
- 2 leeks, thinly sliced
- 8 cups chicken stock
- 1/4 teaspoon ground turmeric
- 1 1/2 teaspoons curry powder
- 1.5 kg potatoes (such as King Edward or pontiac), peeled and cut into 3cm pieces
- 1.5 kg cooked chicken meat (barbecued chicken, meat shredded, 1 barbecued chicken specified)
- Chives, finely chopped to serve
How to Make
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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.
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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.
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Step 3: Transfer to a blender and whiz until smooth and return to the pan over medium heat with the chicken to warm through.
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Step 4: Serve into bowls and garnish with chives.
We hope you enjoy this recipe!
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