Chicken, Potato, and Leek Soup

_{Step 1/4}

Sauté Aromatics

• 1 tsp Olive Oil
• 1 Small Onion
• 2 Garlic Clove
• 1 Leek

In a pot, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing until softened and fragrant, about 2-3 minutes. Add sliced leeks and continue cooking until they are tender, an additional 2-3 minutes.

_{Step 2/4}

Cook Vegetables

• 200g Potato
• 1 Bay Leaf
• 1/2 tsp Dried Thyme
• 300mL Vegetable Broth

Add the diced potato to the pot, along with the bay leaf, dried thyme, and a pinch of salt. Pour in the vegetable broth, then bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 15-20 minutes until the potatoes are tender.

_{Step 3/4}

Blend Soup and Add Chicken

• 150g Shredded Rotisserie Chicken

Remove the bay leaf and use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth. If you prefer a chunkier texture, blend only part of the soup and leave some potato chunks. Then add in your shredded rotisserie chicken.

_{Step 4/4}

Season and Serve

Season the soup with salt and pepper to taste if needed. If the soup is too thick, adjust the consistency by adding more water or vegetable broth as needed. Serve hot, garnished with fresh chives if desired.