Chicken soup

Cut 2 large chicken breasts, 1 onion, 2 garlic cloves, 2 leeks, and 3 potatoes into smaller pieces. Saute the chicken in olive oil, season, then add the onions and vegetables. Add curry and red (mild) curry paste, and 8 dl (~3.5 cups) chicken stock, add simmer for app. 30 minutes. Add a drained can of navy beans (the kind of white beans used for baked beans) and let it all heat. Add more curry if needed.