• 480 grams leeks, 20 g leeks
  Slice the leeks into rounds, include most of the green except the very end of the leek.
  
• Put the leeks into a container and cover with water, leave to soak for 10 mintues then move the leeks around to remove any soil. Then lift the leeks out of the water with a straining spoon and drain in a colander.
  
• Set aside the 20 g of washed leeks for the garnish, if using.
• 30 g butter, 1 tsp oil
  Heat the butter and oil in a pan or the base of your sear and stew slow cooker.
  
• Cook gently until the leeks have started to soften, about 10 minutes.
  
• 2 tbsp long grain rice, 2 litres chicken stock
  Add the chicken stock and the rice.
  

To cook on the stove

• Simmer gently for 30-40 minutes.

To cook in Slow Cooker

• Cook on LOW for 6 hours.
  

To cook in a pressure cooker

• Cook on high pressure for 8 minutes

For the garnish

• 20 g leeks, 10 g butter
  Heat the butter in a pan, add the leeks and sautee until they are cooked and have started to colour. You want them a little bit crisp. Lift them onto kitchen paper to drain,
• 20 g shredded cooked chicken
  Serve the soup piping hot in bowls with the sauteed leeks and shredded chicken on top and crusty bread on the side.