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Cream of Chicken and Leek Soup
(84)
Rate this recipe
Preparation
15 min
Cooking
25 min
Servings
4
Nut-free
Egg-free
Categories
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
Preparation
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.
Note from Ricardo
Use condensed chicken broth to get a sufficiently strong flavour.
Personal Note