300gchicken breast fillet or chicken thighscut into cubes
700gwater (or to just below the max line)
2tspchicken stock powder
Place the leeks, potatoes and carrot into the Thermomix bowl. Grate on Speed 7, 5 seconds.
Add the minced garlic, butter and oil and saute for 4 minutes, 100 degrees, Speed 1.
Add the cubed chicken and cook for 3 minutes, 100 degrees, Speed 1.
Add the water and chicken stock powder and cook for 30 minutes, Speed 1, 100 degrees.
Add the cream and cook for a further 5 minutes, 100 degrees, Speed 1.
Place the rice basket over the top of the Thermomix lid (without the MC) to stop any splatters. Very slowly increase from Speed 1 to Speed 9 for 2 minutes or until completely blended together. If the Thermomix starts to splatter or shake, turn the speed down and increase even more slowly.
When blending your soup it is important to ensure that you increase the speed very slowly. If you notice the soup splattering out or the Thermomix beginning to shake, decrease the speed and then increase even more slowly.