This recipe accompanies our post the secrets of great soup and also the video of the same name over on our YouTube channel.

Recipe for chicken, potato and leek soup

Serves 4

4 medium potatoes, peeled and diced

1 large onion, chopped

1/4 clove garlic, crushed

1 large leek, washed and chopped (see the video for a great tip to combat gritty leeks)

1 litre chicken stock

2 tbsp butter

1 tbsp oil

sea salt

freshly ground pepper

a drop of lemon juice

200g cooked chicken, chopped

a handful of chopped fresh parsley

100ml double cream

  1. Heat the butter and oil together in a large saucepan. The butter gives flavour (leeks love it) whilst the oil prevents it burning.
  2. Add the potato and the onion with a pinch of salt. Stir, cover, and cook gently over a low to medium heat for about 10 minutes.
  3. Add the leeks and garlic, stir, cover, and cook for a further 10 minutes until the leeks are soft and translucent.
  4. Add the chicken stock to the pan and cook at a steady simmer for about 10 to 15 minutes, or just until the potato is cooked through and soft.
  5. Blitz half of the soup in a blender and add back to the unblended half in the pan. Check your seasoning, adjust salt, and add plenty of freshly ground black pepper.
  6. Stir in the cream, add the chicken and parsley and a drop of lemon juice.
  7. Check your seasoning again and serve hot with buttered crusty bread.