hey Nic, Add the Chicken! Leek and Potato Soup Recipe

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hey Nic, Add the Chicken! Leek and Potato Soup
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Ingredients
7
Count
Nutrition
184
Calories
Total time
31
Minutes
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Ingredients:

  • 4 chicken carcasses
  • 1 tbsp salt
  • 5 -6 bay leaves (to taste)
  • salt , to taste
  • pepper , to taste

Directions:

  1. First you need some home-made chicken stock. Don't use store bought powder, it's NOT hard to make - I promise you this as a former kitchen assassin turned food-lover!
  2. To make stock:.
  3. Bring 3 L of water to a boil in a 4-6 L pot. (Needs to be big enough it won't spill over once all ingredients are added.).
  4. Add the chicken frames, a good dash of salt (about 1 T give or take) and the bay leaves. You will add more salt later but this helps to extract the maximum flavor from the chicken.
  5. Reduce heat to simmer for 1 hour covered, skimming occasionally. Do not simmer for too much longer than this or the bones start to decalcify and make the stock bitter flavoured.
  6. In the meantime:.
  7. Clean and rough chop 2.5 kg of potatos, set aside.
  8. Clean and rough chop 1 large leek, set aside.
  9. You're going to puree it all once it's nice and soft from cooking so don't obsess over getting perfect, small diced cubes (unless you're a chef and that's your thing - ) you just want it chopped up enough so that they'll cook out nicely in the pot.
  10. Back to the stock: your hour of simmering is done and VOILA - you have stock! (Told you it was easy!)
  11. Now remove the chicken frames, set aside.
  12. Strain the stock so that you catch any fine bones that may have come loose while simmering.
  13. Add the leek.
  14. Add the potato.
  15. Boil till soft. (Aproximately 30 min, varies depending on how big the pot is and how thick you cut your veggies.)
  16. Once the chicken frames are cool to a temperature you can handle them, chip whatever meat there is off.
  17. Set the meat aside.
  18. Pluck out the bay leaves.
  19. Whiz soup till smooth. We use a bar mixer personally.
  20. Return chicken meat to pot.
  21. Add salt and pepper to taste - for those who aren't familiar, this means add a bit, stir it well, let the flavors mingle for a minute or two, spoon a bit out and taste to tell if it suits your preferences. Don't be afraid of the salt - one of the basic tenants of cheffing is that salt equals flavor.
  22. Soup is now ready to eat but if you prefer a thicker soup, allow to simmer uncovered to reduce, till it's as thick as you like.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 183.91 Kcal (770 kJ)
Calories from fat 0.05 Kcal
% Daily Value*
Total Fat 0.01g 0%
Sodium 697.45mg 29%
Potassium 715.92mg 15%
Total Carbs 42.76g 14%
Sugars 8.63g 35%
Dietary Fiber 6.42g 26%
Protein 4.32g 9%
Vitamin C 5.1mg 8%
Vitamin A 2.1mg 69%
Iron 2.3mg 13%
Calcium 67.8mg 7%
Amount Per 100 g
Calories 84.63 Kcal (354 kJ)
Calories from fat 0.02 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 320.94mg 29%
Potassium 329.43mg 15%
Total Carbs 19.67g 14%
Sugars 3.97g 35%
Dietary Fiber 2.95g 26%
Protein 1.99g 9%
Vitamin C 2.3mg 8%
Vitamin A 1mg 69%
Iron 1mg 13%
Calcium 31.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.9
    Points
  • 5
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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