I came up with this recipe while looking for something light but warming to feed Mr S when he comes back from his black belt class on winter evenings. It’s deceptively filling for soup, especially if you serve it with chunky bread. Unlike many soup recipes, you don’t need a blender to make it – just basic kitchen equipment – so it’s perfect if you’re away on a self-catering holiday.
Note: The chorizo does give a slight orange oil to the surface of the soup. If that bothers you, before adding it to the leek and potato mixture at step 6, fry it gently in a separate pan until the oil comes out.
And if you want a less filling soup to use as a starter rather than a complete meal, leave out the chicken – it would be just as tasty.
(Forgive the photo – normally I’d mop round the edges of the bowl to give a nice clean edge to the soup but I didn’t have time today!)
2 medium leeks
275g potatoes (approx 2 medium potatoes)
400g skinless chicken breasts (approx 3 medium sized)
1 litre chicken stock
225g chorizo, sliced into 0.5cm thick rounds
1 tsp fresh thyme leaves
150g frozen sweetcorn
150ml double cream
- Trim the leeks and slice them thinly.
- Melt the butter in a large saucepan then add the leeks and fry gently until the leeks are soft (approximately 5 minutes), stirring occasionally.
- Meanwhile, peel the potatoes and cut into 1cm chunks.
- Bring the chicken stock to the boil in a separate saucepan. Then add the chicken breasts and gently poach them in the stock until they’re cooked through (approx 20-25 minutes depending on the thickness of the breasts).
- Meanwhile, stir the diced potatoes into the leeks and leave them to cook gently for 15 minutes while the chicken is cooking.
- After the potatoes have cooked for 15 minutes, add the chorizo and thyme to the leeks and potatoes and continue cooking over a low heat for another 5 minutes.
- When the chicken is cooked through, remove it from the stock, and put to one side.
- Pour the stock into the saucepan containing the leek, potato and chorizo mixture, then add the frozen sweetcorn. Bring back to the boil for 5 minutes.
- Meanwhile, slice the chicken into thin bite-sized strips and add to the soup.
- Stir the double cream into the soup and heat gently for a couple of minutes to make sure everything’s warmed through. Then serve.