Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF
Source : Put The Chicken Stock And Potatoes Into A Pan Bring To The Boil Then Simmer Until The Potatoes Are Cooked Around 10 Minutesmeanwhile Melt The Butter I...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by Vicky@Jacks Free-From Cookbook
at : December 6, 2025
Step:
Put the chicken stock and potatoes into a pan, bring to the boil then simmer until the potatoes are cooked, around 10 minutes
Meanwhile melt the butter in a frying pan and cook the leek and carrots for 10 minutes over a medium-low heat
Add the chicken and brown off
Puree the potatoes and stock smooth in a blender then return to the pan
Add the chicken and vegetables and bring back to a simmer
Cook for a further 15 minutes, season to taste with salt & pepper and serve with crusty bread. See my previously posted free-from French baguette recipe!
Ingredients
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
salt and freshly ground black pepper
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