Vickys Cock-A-Leekie Soup (Chicken & Leek) GF DF EF SF NF

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!