Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, Creamy Leek & Potato soup with diced Chicken (Optional lemongras. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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As for the number of servings that can be served to make Creamy Leek & Potato soup with diced Chicken (Optional lemongras is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Creamy Leek & Potato soup with diced Chicken (Optional lemongras estimated approx 45 mins.
To begin with this particular recipe, we must first prepare a few components. You can have Creamy Leek & Potato soup with diced Chicken (Optional lemongras using 9 ingredients and 8 steps. Here is how you can achieve that.
Delicious leek and potato soup with chicken. This soup is for all seasons/occasions. Simple and easy recipe. I always add the lemongrass but it's a personal preference. Serve this with fresh parsley.
Ingredients and spices that need to be Get to make Creamy Leek & Potato soup with diced Chicken (Optional lemongras:
- 2 Leeks
- 6 Medium sized potatoes
- 1 Onion
- 1 Chicken Breast (200g)
- 100 g butter
- 200 ml single cream
- Salt
- Lemongrass (Optional)
- Pepper (Optional)
Instructions to make to make Creamy Leek & Potato soup with diced Chicken (Optional lemongras
- Finely chop the leeks and onion.
- Peel and dice the potatoes into big chunks, soak them in water.
- Dice the chicken breast into small pieces.
- Put the chopped onion and leeks in a stock pot. Add the butter and a half cup of water. Put the lid on and boil on medium heat for 15 minutes. (Optional – Include sliced lemongrass).
- Put the diced chicken in a small pan. Add 1/4 cup of water and bit of butter. Season with salt and black pepper. Heat the pan and stir until the chicken are cooked/tender (gone white). Do not drain the excess water.
- Add the potatoes to the stock pot with leek. Pour the chicken (with the excess water) into the pot. Add 4 cups of water. Put the lid on and boil for 20-25 minutes (until the potatoes turn soft).
- Use a masher and mash the potatoes. Add the single cream, salt to season and stir. Boil for further 5 minutes with the lid on.
- Serve the soup with fresh parsley. Enjoy the soup.
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