Cream of Chicken and Leek Soup
Cream of Chicken and Leek Soup
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  • 1 medium leek, chopped
  • 2 cloves garlic, chopped
  • 6 tablespoons (90 ml) butter
  • 1/3 cup (75 ml) unbleached all-purpose flour
  • 3 cans 10 oz (284 ml) condensed chicken broth
  • 1 cup (250 ml) water
  • 2 cups (500 ml) cooked chicken, diced
  • 1/2 cup (125 ml) 15% cooking cream
  • Salt and pepper
  • Preparation
  • In a large saucepan, soften leek and garlic in butter. Season with salt and pepper. Sprinkle with flour and stir to combine.
  • Add chicken broth and water and bring to a boil, stirring constantly. Simmer, uncovered, for about 15 minutes. Add chicken and cream and warm through. Adjust seasoning.
  • Description
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