Ingredients

· 1 cup diced chicken

· 4 tablespoons unsalted butter

· 2 leeks, white and light green parts thinly sliced

· 3-4 garlic cloves

· ¼ cup all-purpose flour

· 1 kg diced Russet potatoes

· 4 cups chicken stock

· 1 cup milk

· 1 cup heavy cream

· 2 teaspoons salt

· ½ teaspoon pepper

· ½ cup cheddar cheese

· Green onions for topping

Method

In a pot cook chicken over medium heat until crispy. Remove from the pan onto a paper towel lined plate, set aside. In the same pan, melt the butter in the reserved chicken drippings. Stir in leeks and garlic and cook until the leeks are softened. Sprinkle flour over the leek mixture and stir until incorporated. Add in potatoes along with chicken stock, milk and heavy cream. Bring to a boil over high heat and then reduce heat to a simmer. Cover and allow cooking for 10 minutes until potatoes are soft. Add half of the soup to a blender and blend until smooth. Return soup to the pot along with chicken, salt, pepper and cheddar cheese. Stir until the cheese is melted. Serve warm topped with green onions, ground pepper and extra cheese.