Ingredients :
- 1800 ml chicken stock
- 4 large white potatoes, peeled and diced
- 1 tsp chopped parsley
- 50 grams sunflower spread / butter
- 4 carrots, finely diced
- 2 large leek, trimmed and thinly sliced
- 2 chicken breast, diced into even pieces
- salt and freshly ground black pepper
Method :
- 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 with salt & pepper then serve with crusty bread
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