Cream of Leek and Fish Soup | RICARDO

Ingredients

• 8 cups (2 litres) chicken broth
• 1 lb (454 g) skinless, boneless white-fleshed fish fillets
• 2 large leeks, sliced (white and green parts separate)
• 2 stalks celery, thinly sliced
• 1 potato, peeled and diced
• 1 onion, chopped
• 1 clove garlic, chopped
• 2 tbsp (30 ml) olive oil
• Salt and pepper