So this sounds exciting doesn’t it? Meat and potatoes … definitely one for the boys or those that like hearty meaty soups! I don’t blend this one so my hubby loves it and its more of a pie type dinner in a soup bowl minus the pastry lol. I actually got the idea from my recipe Jamie Oliver’s Chicken, Bacon and Leek Pie. It is tasty and satisfying and actually quite moreish. The saltiness from the bacon and the smooth onion leek flavours work well together and if using cream it just goes down like a treat! I’m lucky if I get seconds when my husband knows I’ve made a batch of this soup! 😛 Hope you enjoy it!
What you need to know:
Prep time: 25 mins
Cook time: 45 mins
Ingredients for a batch of approx 6 portions:
2 boned chicken legs, preferably free-range or organic, cut into chunks or strips
1 medium leek, sliced
1 large onion
2 cloves garlic minced
4 -5 small to medium potatoes, peeled and chopped-bite size
10 rashers smoked streaky bacon, cut into small strips
Sprig of thyme, leaves picked
2 litres fresh chicken stock
2 heaped tbsp gluten free corn flour to thicken soup
1 pint low fat Greek yogurt / crème fraîche / double or single cream (optional)
Salt and pepper to season
Drizzle of olive oil
1. In a very large saucepan add the olive oil, chicken and bacon and fry over a medium heat until cooked through.
2. Add the leek, thyme and garlic and a little of the chicken stock. Put the lid on the saucepan and leave the leeks to sweat for 7 mins. After 3 mins stir the mixture and add more chicken stock if needed to prevent sticking and burning.
3. Add the remaining chicken stock and the potatoes and simmer for 20 mins or until the potatoes are cooked through. Check by piercing with a sharp knife. If the potatoes are done they should slide off the knife easily.
4. In a separate bowl mix the gluten free corn flour with a little water until dissolved and then add the mix to the saucepan and stir. Let the soup simmer and when the soup starts to thicken you can then add the cream or creme fraiche if using and stir well. Bring to the boil then turn off the stove.
5. Serve with warm gluten free bread.