Creamy Chicken Soup

Heat the oil in a lidded pan and cook the onion for 5 mins. Stir in the leeks, potatoes, garlic and thyme, then turn down the heat, cover with the lid and cook for 10 mins. Pour in the stock, stir well and bring to a simmer.
Cook the soup for 15 mins until the potatoes are tender. Remove from the heat and blend with a stick blender until smooth. Pour in the milk, stir in the chicken pieces and bring back to a simmer. Stir in the peas, cook for 4 mins, then season liberally and serve with crusty bread.

45 mins

4 serving

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