Sweet potato and leek cream soup

Ingredients for 4 servings:

• 4 tbsp sunflower oil
• 400 g chicken breast fillet(s), cut into pieces
• 1 large sweet potato(s), peeled, diced
• 1 large leek(s), cleaned, chopped
• 1 small piece(s) celeriac, peeled, diced
• 1 ½ liters of boiling water
• 200 ml milk
• 100g Gorgonzola
• Salt
• chili flakes
• 2 baguettes (herb baguettes)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

with Gorgonzola and chicken breast fillet

Heat the sunflower oil in a pan and fry the chicken breast fillets with chili and salt on all sides. Remove the meat from the pan. Add the leeks, celery, and sweet potatoes, season with salt, and fry. Top up with boiling water and cook until soft. Meanwhile, bake the herb baguettes according to the package instructions. When the vegetables are tender, add the milk and Gorgonzola and blend the soup until smooth. Turn off the heat and return the meat to the soup. Season again with salt and chili and serve immediately with the herb baguette.