n a frying pan, cook the chicken thighs in the oil until golden.

In a large saucepan cook the leeks and garlic over a low heat in the butter (or suitable DF spread) until soft, this should take about seven minutes.

Add the flour and stir. Pour in the chicken stock, add the potatoes and bring to a simmer. Pop the chicken in and cook for about 10 minutes, remove the chicken and shred with a fork.

Keep the soup simmering away whilst you work on the chicken. Add the chicken back to the pan and season with salt