Cream of Chicken and Leek Soup
Cream of Chicken and Leek Soup
Ingredients
- 1 medium leek, chopped
- 2 cloves garlic, chopped
- 6 tablespoons (90 ml) butter
- 1/3 cup (75 ml) unbleached all-purpose flour
- 3 cans 10 oz (284 ml) condensed chicken broth
- 1 cup (250 ml) water
- 2 cups (500 ml) cooked chicken, diced
- 1/2 cup (125 ml) 15% cooking cream
- Salt and pepper
Instructions
- In a large saucepan, soften leek and garlic in butter. Season with salt and pepper. Sprinkle with flour and stir to combine.
- Add chicken broth and water and bring to a boil, stirring constantly. Simmer, uncovered, for about 15 minutes. Add chicken and cream and warm through. Adjust seasoning.
Cream of Chicken and Leek Soup