Cut the chicken breast into small cubes. Slice the leeks into rings, dice the potatoes and finely chop the onion and garlic.
Heat the olive oil in a large saucepan and cook the onion and garlic until translucent. Add the chicken breast and fry briefly until white on the outside.
Stir in the leeks and potatoes, then pour in the chicken stock. Add the thyme and nutmeg and simmer everything until the potatoes are soft.
Stir in the coconut milk and blend part of the soup with a stick blender. This makes it creamy while keeping some bite.
Season to taste with salt and pepper and let the soup stand for a moment.
Serve hot, ideally straight from the pan, so it stays nice and creamy.
Good to know
A soup like this is just what you want when it's cold outside or the day has been long. It's mild, creamy and pleasantly uncomplicated. Just the kind of food that comes to the table without any fuss.
Swaps
Chicken breast → turkey breast (similar protein content, a little more savoury). Coconut milk → cream from grass-fed milk, or cashew butter with stock (more calcium or more unsaturated fats, depending on your choice). Potatoes → celeriac (less starch, a little more fibre). Olive oil → ghee (stable at high heat and full of flavour).
Allergens
The recipe is gluten-free, but depending on the chicken stock it may contain celery or other allergens; some people also need to watch out for coconut. Usually suitable for children if you go easy on the nutmeg, and fine in pregnancy as long as the chicken is cooked all the way through.
