Chicken Chili Soup with Potatoes and Leek

Ingredients

• 1 stalk leek
• 700 g potatoes
• 1 red chili pepper
• 2 tbsp butter
• 900 ml chicken broth
• 400 g pre-cooked skinless chicken breast fillets
• 50 ml Heavy Cream (at least 30% fat)
• Salt
• ground black pepper
• nutmeg

Instructions

1. 1.

   Wash and trim the vegetables. Slice the leek into rings and dice the potatoes. Wash the chili, halve it lengthwise, deseed, and finely dice. Sauté the chili cubes and vegetables in heated butter briefly, pour in the broth, cover, and let simmer gently for about 15 minutes.

2. 2.

   Rinse the chicken breast fillets, pat dry, add them to the soup, bring to a brief boil, then reduce heat and simmer for 10-15 minutes. Remove the chicken, cut into bite-sized pieces if desired. Using a ladle, scoop out half of the vegetables, puree the rest with cream, salt, pepper, and nutmeg, then return the vegetable mixture and chicken pieces to the pot. Serve in pre-warmed soup bowls.