Cream of Leek and Fish Soup

Ingredients

• • 8 cups (2 litres) chicken broth
  • 1 lb (454 g) skinless, boneless white-fleshed fish fillets
  • 2 large leeks, sliced (white and green parts separate)
  • 2 stalks celery, thinly sliced
  • 1 potato, peeled and diced
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 tbsp (30 ml) olive oil
  • Salt and pepper