Chicken & Potato Soup with Bacon

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Melt the butter in a large pan over medium heat. Add the garlic and onion and cook, stirring, for 3 minutes, until slightly softened. Add the chopped bacon and leeks and cook for another 3 minutes, stirring. In a bowl, mix the flour with enough stock to make a smooth paste and stir it into the pan. Cook, stirring, for 2 minutes. Pour in the remaining stock, then add the potatoes and chicken. Season with salt and pepper. Bring to a boil, then lower the heat and simmer for 25 minutes, until the chicken and potatoes are tender and cooked through. Add in the can of corn.

Step 2

Stir in the cream and cook for another 2 minutes, then remove from the heat and ladle into serving bowls. Serve immediately.