Hearty Leek & Sweet Potato Soup with Chicken & Leek delight

by Cristdal
(Stratford, Ontario, Canada)

This recipe went a long way! I didn't have a whole lot in the fridge so rummaged through my cupboards and came up with this really tasty meal which served 4 people.

3 Leeks, finely chopped
1 medium sweet potato, diced into 1cm squares
1 Onion, finely chopped
1 cup of finely chopped celery
5 cloves of crushed garlic
1 tsp butter
1 tsp extra virgin olive oil
2 tbsp Dried split pea's & lentil (broth mix)
8 oz raw chicken breast, diced into 2cm squares
1-2 pints organic chicken broth
1 tin Campbells reduced sodium, condensed soup
Vegetable of your choice (I used Broccoli & Cauliflower)
1 tsp Ground pepper
1 tsp Ground cumin

Instructions:
SOUP
1. Soak split pea's & lentils in warm water for 15mins
2. In a pan saute leek, onion, celery & 3 garlic cloves in butter & olive oil until soft
3. Heat Chicken broth and add the split peas and HALF the sauted veg
4. Add sweet potato and season with pepper, cumin and even a little chilli powder if desired!
5. Bring to a boil, then reduce and simmer until cooked

Chicken & Leek delight
1. Put remaining sauted veg into a casserol dish
2. In a pan add a little olive oil and pan sear the chicken with remaining 2 cloves of garlic
3. Add tin of mushroom soup to chicken and warm through
4. Pour chicken mixture into sauted veg mix and put in oven at 350degrees until chicken is cooked approx 25mins