Chicken, leek and sweet potato soup

We had a roast chicken on Monday evening as The Woo had been thinking about one all day.  Plenty for Sam, her and I on the night and a little left on the carcass for me to pick off today before making a lovely light chicken stock from the bones.  Into a stock pot went the picked over carcass, a roughly chopped carrot, a quartered onion, a chopped leek, a stick of celery, a couple of bay leaves and a few peppercorns.  There was plenty of salt still on the leftover chicken skin and I also bunged in the onion, lemon, thyme and garlic that I had stuffed into the bird's cavity before roasting.  This was all covered with water, brought to the boil and then simmered slowly for about an hour or so.

Once cool I passed the whole lot through a sieve and discarded everything except the stock.

I decided to use the leftover chicken, bulked up with some fresh from the supermarket; in a chicken, leek and sweet potato soup.

Into the stock went four peeled and chopped potatoes, a chopped leek and carrot and a sliced onion all of which had been slightly softened in a little butter.  Brought to the boil and simmered for about 30 minutes until all the vegetables were cooked.  Blitzed together until smooth.  Into this then went two diced sweet potatoes, two sliced leeks and four chicken thighs which had been cut into bite-sized pieces and then browned in butter.  Once again was careful not to get too much of the butter into the soup as I didn't want it to become greasy.  About five minutes before serving I added the leftover chicken which had been picked off the carcass from Monday.

We had ours with some experimental cheesy Yorkshire puddings which I had flavoured with paprika and oregano.