Peel the potatoes and cut into half inch cubes
Wash and slice the leeks into rings
Cook the leeks over a medium heat for a couple of minutes in a large pan
Add the stock, chicken breasts and potatoes
Season with salt and pepper
Bring to the boil then reduce the heat, cover and simmer for 25 minutes
Remove the chicken breasts, blend the soup, roughly chip the chicken and return the chicken to the pan
Stir in the basil and oregano