Leftover Chicken, Leek & Potato Soup with Giant Croutons

Ingredients

• 4 Baker Street Seeded Burger Buns
• 1 tbsp butter
• 1 tbsp vegetable or olive oil
• 1 onion, diced
• 2-3 medium potatoes (approx 400g)
• 2 stalks celery, sliced
• 2 leeks, washed and sliced
• Few sprigs fresh thyme
• 1.2 litres chicken stock
• Large handful leftover cooked chicken
• 4 tbs milk or single cream
• Drizzle olive oil
• Salt and pepper

Steps

1. Melt the butter in a large saucepan with 1 tbsp oil, then add the onion, the peeled and diced potatoes (into 1-2cm chunks) and celery and fry gently for 5-6 minutes until the onion is softened but not browned.
2. Add the leek and fry for another 2-3 minutes.
3. Add the whole thyme sprigs (keep a few more for garnish later or use ½ tsp dried thyme or dried mixed herbs) then pour over the stock and bring to a gentle simmer for about 20 minutes until the potatoes are cooked. Remove the thyme stalks and mash slightly with a potato masher, but leave some chunks for texture.
4. While the soup is cooking make the giant croutons. Split the Baker Street Seeded Burger Buns where they are pre-sliced then cut each piece in half to make half-moon shapes. Drizzle with a little olive oil and season with a pinch of salt and pepper.
5. Toast under the grill (or heat in a hot oven) for a few minutes until they are golden and crispy on both sides.
6. Add the cooked chicken (roughly chopped or shredded) to the soup and bring back to a simmer for a few minutes, ensuring the chicken is thoroughly heated through. Turn down the heat to minimum, add the milk or cream and heat through.
7. Serve the Leftover Chicken, Leek & Potato Soup with Giant Croutons in bowls with a few fresh thyme leaves sprinkled on top and a pile of croutons for people to dip in.