Creamy Chicken Soup

• 4 None chicken thighs, skinless, boneless, trimmed
• 3 cups milk
• 2 None potatoes, peeled, chopped
• 1 None leek, trimmed, sliced
• 3 tbsp butter
• 2 tbsp all-purpose flour
• 1 None chicken bouillon cube, crushed
• 1/3 cup cream
• None None fried shallots, to serve
• None None crusty bread, to serve

1. Bring a pot of salted water to a boil. Add chicken, reduce heat and simmer, covered, for 4-5 mins. Remove from heat and set aside for 10-15 mins, until chicken is cooked through.
2. Meanwhile, in a large saucepan, combine milk, potatoes and leek. Season. Bring to a boil, reduce heat and simmer for 15-20 mins, until potatoes are tender. Drain, reserving milk.
3. Melt butter over medium heat. Add flour and cook, stirring, for 2-3 mins, until golden. Gradually whisk in reserved milk, stirring until smooth. Cook, stirring constantly, until mixture boils and thickens. Simmer for 3 mins.
4. Drain chicken, reserving 2 cups liquid. Add liquid, crushed bouillon cube and vegetables to sauce. Bring to a boil then puree until smooth. Mix in cream and gently reheat. Season to taste. Slice chicken and add 1/2 to the soup.
5. Serve soup topped with remaining chicken and fried shallots, with crusty bread on the side.

chicken, milk, potatoes, butter, flour, chicken bouillon cube, cream, shallots, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/23982 (may not work)