Creamy chicken soup with cheesy croutons

Step 1

Bring milk, stock and bay leaves to a simmer in a medium saucepan over medium heat. Add chicken. Cook for 8 minutes. Remove from heat. Stand chicken in milk for 10 minutes or until cooked through. Using tongs, transfer chicken to a plate. Strain milk into a large bowl. Slice chicken. Cover to keep warm.

Step 2

Melt butter in a large saucepan over medium heat. Add leek. Cook, stirring for 5 minutes or until softened. Add garlic. Cook, stirring for 30 seconds or until fragrant. Sprinkle over flour. Cook, stirring for 2 minutes or until mixture starts to turn light golden.

Step 3

Gradually add milk mixture, stirring constantly, until mixture is smooth. Bring to a simmer, stirring. Add potato. Simmer, covered, stirring often, for 10 minutes or until potato is tender.

Step 4

Meanwhile, spread half the bread slices with goat’s cheese. Sprinkle with tasty cheese. Top with remaining bread slices. Spray a large frying pan with oil. Heat over medium-high heat. Cook sandwiches, in batches, for 2 minutes each side or until golden and cheese has melted. Cut into 2cm pieces.

Step 5

Add cream and half of the chicken to soup. Cook for 2 minutes or until heated through. Serve soup drizzle with olive oil and topped with remaining chicken, cheesy croutons and parsley.