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Bowls of soup on plates with toasted burger buns on the side Leftover Chicken, Leek & Potato Soup with Giant Croutons

Leftover Chicken, Leek & Potato Soup with Giant Croutons

A hearty soup made better with giant croutons using up your leftover Baker Street Seeded Burger Buns.

1 hourServes 4
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A clever way to use any leftover in your kitchen to create a warming soup meal with croutons the whole family will love.

This Leftover Chicken, Leek & Potato Soup with Giant Croutons is the best way to use up any leftover cooked chicken, vegetables and Baker Street Seeded Burger Buns – the day after a roast dinner is one of our favourites for this recipe.

This is a great way to use up some leftover cooked chicken, and those last few potatoes from the bag. Plus, if you’re in need of using up those last Baker Street Burger Buns, then how making them into giant croutons to serve on the side of this soup?


  • 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


  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.