Speedy, Cheapy, Leeky Soups!

I have quite a few leeks left in my garden so I decided I'd use the stock I'd just made from the chicken carcass (from last week's roast. I used any leftover meat in a chicken and chickpea curry the other night) to make some soups for the freezer. 

I also came across some potatoes, in the  ground, that I'd missed. They were still in great shape so I used them too. 

Leek and Potato Soup

I sautéed a sliced onion in my wild garlic butter and a splash of olive oil. Then I added 3 diced potatoes, the sliced leeks (approx 6, medium), a pint and a half of the chicken stock, a few slices of chorizo and salt and pepper. I brought it to the boil and then let it simmer for about half an hour. I removed the chorizo at this stage and put it in the other soup (you don't have to though! I was just being super frugal!!).  I added milk (because that's what I had) but you could use cream. 

Whizz it in the blender. 

Yum. I had a bowl straight from the blender because it smelled so lovely. 

Leek and asparagus soup 

Whenever we have asparagus, I always put the woody ends in the freezer and then use them for soup at a later date, when I've got enough. I hate throwing perfectly good veg away. I find a way to revive most other sorry-looking veg too!

I sautéed the leeks in the wild garlic butter, added the frozen asparagus, a diced potato, the chorizo that i had taken from the leek and potato(!), about 1 pint of chicken stock and some salt and pepper. Again, I brought it to the boil and then let it simmer for half an hour before adding milk and blitzing in the blender. 

Both fab additions to the freezer and my other half (and my) lunch tomorrow. 

Ps. We've also got some of the chicken curry in the freezer too. So, that's 2 nights of roast dinners, 1 curry night and 1 frozen curry and 2 different soups that will  make quite a few portions. I love how much you can make from a single chicken!