Really easy to make and only takes a few simple ingredients.
What really makes the difference in our version is the home-mate chicken stock. It's so easy and delicious you won't go back to packaged stock after learning how to make yours! Whenever you roast a whole chicken in the oven, simple take all the bones, some nice fresh herbs, place it in a big casserole, cover it with water and boil for a couple of hours. Drain it , save it in the freezer in jars and have it ready for soups, risottos and other delicious preparations.
Potato and leek soup from Julia and Julieta on Vimeo.
- 1 or 2 leeks
- 1 tablespoon of butter
- home made chicken or vegetable stock
- fresh thyme
- 4 mashed potatoes
- salt and pepper
Depending on how you like the consistency of your soup, you can either leave it rustic, as we did, or you can use a blender to make it look smoother and creamier.
Serve each dish garnished with fresh thyme for a little touch of goodness :)
Remember that potatoes are not supposed to be frozen or saved in the fridge - they really only last for 24 hours before going bad. Make your soup fresh, in the moment and enjoy!