- 1 tablespoon olive oil
- 1 garlic clove (minced)
- 1 teaspoon rosemary
- 1 onion (finely diced)
- 2 leeks (sliced)
- 220 grams potatoes (peeled and cut into small cubes)
- 1200 milliliters chicken stock
- 2 chicken breasts
- 150 milliliters dairy free milk
- salt and pepper for seasoning
- Place the olive oil in a large saucepan over a medium heat
- Add in the garlic, rosemary, onion and leek
- Saute for 5 minutes
- Stir in the potatoes and chicken stock
- Bring to the boil
- Add in the chicken breasts and simmer for 15 minutes
- Remove the chicken and cut into cubes
- Blend the soup
- Stir in the milk, seasoning and chicken then heat gently
- Serve with some chilli flakes and chives