Chicken, leek and potato soup

Easy to cook, quick breastfeeding soup. This is great to make when leeks are in season, and uses ready made chicken stock for convenience.

Ingredients

• 1 chicken breast fillet
• 3 small potatoes
• 1/3 leek (white and light green parts only)
• 400ml chicken stock
• salt and pepper to taste

Directions

1.  Preheat the oven to 200 C / Gas 6.
2.  Prepare chicken breast by rubbing. Place chicken on a baking tray.
3.  Bake chicken breast into hot oven for 30 minutes.
4.  Whist chicken breast is cooking, peel and chop potatoes into small chunks. Peel and chop leek and cut into small pieces.
5.  Add potatoes and leeks in to a pan, prepare the chicken stock with boiling water pour over potato and leek mixture.
6.  When chicken is ready, cut into small pieces and add to the soup. Add salt and pepper to taste and stir.
7.  Bring to boil and simmer for 45 minutes, remembering to stir now and then. Once simmered, mash the mixture up to make it more soup-like. Serve hot and ENJOY :)

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