Thick Leftover Vegetable Soup Recipe
Ingredients
| Butter | 2 Tablespoon | |
| 2 leeks, white part only, thinly sliced | ||
| Garlic | 1 Clove (5gm), smashed | |
| Green pepper | 1 , diced | |
| 2 potatoes, peeled, quartered and thinly sliced | ||
| Sweet potato | 1 Large, thinly sliced | |
| Basil | 1/2 Teaspoon | |
| Celery seed | 1/4 Teaspoon | |
| Anise | 1/4 Teaspoon | |
| Chicken stock | 5 Cup (16 tbs) | |
| Cooked chicken | 1 Cup (16 tbs), diced | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place butter in casserole; cover and microwave 1 minute.
Add leeks and continue microwaving 5 minutes covered.
Stir in garlic and green pepper; season well.
Cover and microwave 3 minutes.
Stir and add potatoes, sweet potato and seasonings; cover and microwave 3 minutes.
Pour in chicken stock; mix well and microwave 10 minutes uncovered.
Add diced chicken and correct seasoning.
Finish microwaving 1 minute with cover.
Add leeks and continue microwaving 5 minutes covered.
Stir in garlic and green pepper; season well.
Cover and microwave 3 minutes.
Stir and add potatoes, sweet potato and seasonings; cover and microwave 3 minutes.
Pour in chicken stock; mix well and microwave 10 minutes uncovered.
Add diced chicken and correct seasoning.
Finish microwaving 1 minute with cover.
Chef
