Heat olive oil in soup pot over medium high heat.
Add vegetables to the soup pot and sauté for a few minutes.
Add cold water.
Cut boneless chicken breast into bite-size pieces about 1 inch (2.5 cm) square. Add to pot with the salt, pepper, and red crushed chili pepper flakes (optional). Cover and simmer for 30–40 minutes or until potatoes are very tender and chicken is cooked through.
In pot, with potato masher, mash about half of the vegetables to give texture and thicken the soup.
Stir in the whole milk.
To serve, ladle soup into bowls and garnish with shredded cheddar cheese and sliced green onions. Top each bowl with a small sprig of fresh lovage (or celery leaves).
- Serves: 8
- Prep Time:
- Cook Time:
- 1/2 lb (0.3 kg) boneless, skinless chicken breast(s)
- 2 tbsp (30 mL) olive oil
- 2 cups (500 mL) leek(s), light green and white part, sliced
- 1 cup (250 mL) lovage, fresh, sliced
- 1 cup (250 mL) celery leaves and stems, fresh, sliced
- 6 cups (1.5 L) potato(es), with skin, diced
- 4 cups (1 L) water
- 1 tsp (5 mL) salt
- 1/2 tsp (2.5 mL) black pepper, freshly ground
- 1/4 tsp (1.25 mL) hot red chili pepper flakes, (optional garnish)
- 1 cup (250 mL) whole milk
- 1 cup (250 mL) cheddar cheese, grated
- 1 cup (250 mL) green onion(s), sliced
- 8 sprigs lovage, fresh (optional)
- 8 sprigs celery leaves, (optional garnish)
Substitute fresh celery if you do not have lovage in the garden or cannot find it at your local farmer's market. Lovage is an old-fashioned perennial herb that tastes similar to celery but has a stronger flavour.
It’s easier to clean leeks after they are sliced in a bowl of cold water.