Ingredients

• 2 tbsp Butter 
• 2 Onions 
• 3 Garlic cloves
• 1 Leek 
• Seasoning to taste
• 200g Potatoes 
• 4 Chicken breasts
• 750ml Chicken Stock 
• 70ml Cream 
• 2 tbsp Sorrel 

Method

1. Remove the bones and skin from the chicken breasts. 
2. Attach the thick slicing disc to the food processor.
3. Slice the onions, garlic, and leek, remove from the bowl and reserve.
4. Slice the potato in the food processor.
5. Heat the butter in the saucepan.
6. Add the onion, garlic, leek and seasoning to the saucepan and cook until soft.
7. Add the potatoes, chicken, herbs and stock to the saucepan.
8. Bring the soup to a simmer and gently cook until the chicken and vegetables are cooked.
9. Take the pan off the heat and allow to cool to room temperature.
10. Remove some of the meat and chop into a small dice. 
11. In stages place the soup into the liquidiser and purée.
12. Add the chopped meat back into the puréed soup.
13. Reheat and serve with a swirl of double cream and a scattering of chopped sorrel.