Potato, leek and chicken soup

Step 1

Heat oil in a large saucepan over medium heat. Add the onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add celery stalks and leek, then cook, stirring, for 4-5 minutes until soft.

Step 2

Add celery leaves, stock, turmeric, curry powder and potato, then bring to the boil. Reduce heat to medium-low and cook for 30-35 minutes until potato is tender.

Step 3

Transfer to a blender and whiz until smooth. Return to the pan over medium heat with the chicken to warm through. Garnish with chives.