50g butter

some olive oil

1 leek

2 cloves garlic

2 carrots

2 celery sticks

1 red capsicum

1 tsp dried thyme

1/2 cup plain flour

1 cups stock

2 cups stock

3 cups milk

1 roast chicken

1 cup corn kennels

some spinach

Heat the butter and olive oil in a large saucepan.

Add the diced onion, leek and minced garlic and saute until soft.

Add the chopped carrots, celery sticks, red capsicum and dried thyme and saute for a further 3 minutes.

Add the plain flour and mix to coat. Cook for 1 minute.

Add stock of the stock and stir until the flour has dissolved into the broth.

Add the stock, milk, shredded roast chicken and corn kennels.

Simmer on low for 20 mins.

Stir through spinach, season with salt and pepper and serve with croutons.