Today I thought I’d share my favourite winter soup. This Chicken, Leek and Potato Soup is something I regularly ask my mum to make after a chicken roast dinner. It's pure comfort food for me and is a great way to use up leftovers to have for lunch though a winter week.

This recipe works best with the carcass of a roast chicken or a rotisserie chicken if you don’t feel like roasting the chicken yourself. If you don’t have one I have work around also listed below too!

Serves 6

INGREDIENTS

1 Leftover Roast Chicken (including the Carcass, any meat and skin)

3 Leeks

2 Potatoes

1 Tablespoon Mixed Herbs

1 Tablespoon Garlic Granules

1 Vegetable Stock Cube

Salt and Pepper to Taste

If you don’t have a Chicken Carcass:

2 Litres Chicken Stock

300g  Roast Chicken Breasts (you can pick these up in

METHOD

Place the chicken carcass into a large pot with the mixed herbs, garlic granules and a vegetable stock cube. Fill the pot with enough water to cover the chicken.

Bring the water to a boil and leave simmer for approximately an hour. Then you want to strain the liquid into a new pot.

Pour the chicken carcass out of the strainer onto a chopping board. Strip as much of the chicken as possible off the bones and put the chicken back into the pot of stock. Discard the remaining bones and skin.

If you’re not using a leftover roast chicken, pour your chicken stock onto a large pot. Slice up your roast chicken breasts and place over a medium heat until it comes to a boil.

Peel and dice your leeks and onions. Place them in a frying pan with some butter, fry them over a medium heat until they soften. Pour the onions and leeks into the pot of chicken stock.

Peel the potatoes, grate one of the potatoes into the pot of chicken stock. Finely dice the remaining potato and add it to the pot.

Bring the soup to the boil, add salt and pepper to taste and leave simmer for approximately 30 minutes.

Enjoy with some crusty bread.