Chicken, Leek, And Garlic Soup - cooking recipe

Ingredients

1 head garlic
2 tbsp butter
2 tbsp olive oil
2 None boneless, skinless chicken breasts, cut into thick strips
1 1/2 lbs. potatoes, peeled and cut into chunks
3 None medium carrots, trimmed and sliced
2 None medium leeks, trimmed and thickly sliced
3 1/2 cups hot chicken stock
2 tbsp fresh tarragon
None None Crusty bread, to serve (optional)

Preparation

Preheat the oven to 350\u00b0F. Place the head of garlic on a baking sheet and roast it for 35-40 mins until it's soft.
Meanwhile, heat half the butter and half the oil in a large pan. Add the chicken strips and cook, stirring frequently, for 4-5 mins until brown. Remove them with a slotted spoon and set them aside. Heat the remaining oil and butter and add the potatoes and carrots and cook, stirring frequently, for 3-4 mins, then add the leeks and cook for a further 2-3 mins or until the leeks are lightly browned and the potatoes are beginning to soften.
Return the chicken to the pan and stir in the stock and tarragon, and season with salt and freshly ground black pepper. Bring to a boil, then reduce the heat and simmer for 20 mins until the vegetables are soft and the chicken is cooked.
Allow the garlic to cool slightly, then squeeze the soft flesh from each clove and stir it into the soup. Serve with crusty bread, if desired.