Creamy Chicken Soup - cooking recipe

Ingredients

4 None chicken thighs, skinless, boneless, trimmed
3 cups milk
2 None potatoes, peeled, chopped
1 None leek, trimmed, sliced
3 tbsp butter
2 tbsp all-purpose flour
1 None chicken bouillon cube, crushed
1/3 cup cream
None None fried shallots, to serve
None None crusty bread, to serve

Preparation

Bring a pot of salted water to a boil. Add chicken, reduce heat and simmer, covered, for 4-5 mins. Remove from heat and set aside for 10-15 mins, until chicken is cooked through.
Meanwhile, in a large saucepan, combine milk, potatoes and leek. Season. Bring to a boil, reduce heat and simmer for 15-20 mins, until potatoes are tender. Drain, reserving milk.
Melt butter over medium heat. Add flour and cook, stirring, for 2-3 mins, until golden. Gradually whisk in reserved milk, stirring until smooth. Cook, stirring constantly, until mixture boils and thickens. Simmer for 3 mins.
Drain chicken, reserving 2 cups liquid. Add liquid, crushed bouillon cube and vegetables to sauce. Bring to a boil then puree until smooth. Mix in cream and gently reheat. Season to taste. Slice chicken and add 1/2 to the soup.
Serve soup topped with remaining chicken and fried shallots, with crusty bread on the side.