Potato, leek and chicken soup

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 2 celery stalks, thinly sliced, plus handful chopped celery leaves
  • 2 leeks, thinly sliced
  • 2L (8 cups) Massel chicken style liquid stock
  • 1/4 teaspoon ground turmeric
  • 1 1/2 teaspoons curry powder
  • 1.5kg potatoes (such as King Edward or pontiac), peeled, cut into 3cm pieces
  • 1 barbecue chicken, meat shredded
  • Finely chopped chives, to serve
  • Step 1
    Heat oil in a large saucepan over medium heat. Add the onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add celery stalks and leek, then cook, stirring, for 4-5 minutes until soft.
  • Step 2
    Add celery leaves, stock, turmeric, curry powder and potato, then bring to the boil. Reduce heat to medium-low and cook for 30-35 minutes until potato is tender.
  • Step 3
    Transfer to a blender and whiz until smooth. Return to the pan over medium heat with the chicken to warm through. Garnish with chives.