Chicken, Leek and Cheddar Soup
This soup is easy to make and very creamy thanks to potatoes, cream and cheddar cheese, which melts into the hot broth. Add cooked chicken and spinach to make it filling, and then garnish with grated cheese and herbs before serving.
Ingredients
- 1 leek, diced
- 2 garlic cloves, chopped
- 1/4 cup (55 g) butter
- 1/4 cup (40 g) unbleached all-purpose flour
- 6 cups (1.5 litres) chicken broth
- 2 cups (340 g) cooked chicken, shredded
- 1 1/2 cups (240 g) potatoes, peeled and diced
- 6 cups (140 g) baby spinach
- 2 tsp cornstarch
- 1/2 cup (125 ml) 35% cream
- 3/4 cup (75 g) sharp cheddar cheese, grated, plus more for serving
- Dill, finely chopped, for serving
Instructions
- In a large pot over medium heat, soften the leek and garlic in the butter. Season with salt and pepper. Sprinkle with the flour and continue to cook for 1 minute while stirring.
- Add the broth, chicken and potatoes to the pot. Bring to a boil. Simmer for 15 minutes or until the potatoes are tender. Add the spinach continue to cook until wilted.
- Meanwhile, in a bowl, combine the cornstarch and cream until smooth.
- Add the cream mixture and cheese to the pot. Bring to a boil and simmer for 1 minute while stirring. Adjust the seasoning.
- Divide the soup among four bowls. Sprinkle with more cheese and chopped dill. Serve immediately.
This soup is easy to make and very creamy thanks to potatoes, cream and cheddar cheese, which melts into the hot broth. Add cooked chicken and spinach to make it filling, and then garnish with grated cheese and herbs before serving.