Vickys Cock-A-Leekie Soup (Chicken & Leek)

• 1800 ml chicken stock
• 4 large white potatoes, peeled and diced
• 1 tsp chopped parsley
• 50 grams sunflower spread / butter
• 4 carrots, finely diced
• 2 large leek, trimmed and thinly sliced
• 2 chicken breast, diced into even pieces

1. Put the chicken stock and potatoes into a pan, bring to the boil then simmer until the potatoes are cooked, around 10 minutes
2. Meanwhile melt the butter in a frying pan and cook the leek and carrots for 10 minutes over a medium-low heat
3. Add the chicken and brown off
4. Puree the potatoes and stock smooth in a blender then return to the pan
5. Add the chicken and vegetables and bring back to a simmer
6. Cook for a further 15 minutes, season with salt & pepper then serve with crusty bread

chicken, white potatoes, parsley, sunflower, carrots, chicken

Taken from cookpad.com/us/recipes/350775-vickys-cock-a-leekie-soup-chicken-leek (may not work)