Cream Of Chicken And Leek Soup With Gnocchi

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My version of this unique combination.

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Steps

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In a dutch oven , heat the olive oil over medium heat.

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Add the leeks , celery , bay leaf , salt , and pepper to taste and cook until the vegetables are soft , about 5 minutes.

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Add the chicken broth and bring to a boil , about 3 minutes.

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Stir in the cream , lower the heat and simmer until the soup bubbles at the edges.

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Add the chicken and gnocchi and cook for 5 minutes.

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Remove the bay leaf.

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Stir in the parsley , sherry , and parika.

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Serve.

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Ingredients

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extra virgin olive oil, leeks, celery & tops, bay leaf, salt, pepper, chicken broth, heavy cream, chicken tenders, potato gnocchi, spinach gnocchi, italian parsley, dry sherry, sweet smoked paprika