Dr Mobeus
Potato and Leek Soup
Leek and potato soup is one of those recipes that makes you wonder why anyone buys soup from a shop. Two leeks, a couple of potatoes and some stock and you have four generous bowls of something silky and warming for 50p a portion. It is the quintessential British comfort food – cheap, warming and genuinely good. Make a big batch on a Sunday and you have lunch sorted for the week.
Total cost: £2.00 (£0.50 per portion) – Serves 4 people. Prep: 10 mins | Cook: 25 mins
Potato and Leek Soup
A British classic that costs virtually nothing and feeds a crowd. Potatoes and leeks are two of the cheapest ingredients in any shop, and together they make something velvety and comforting.
Ingredients
Method
- Melt the butter in a large saucepan over medium heat. Add the sliced leeks and diced onion. Cook gently for 8-10 minutes until soft and sweet - do not let them brown.
- Add the diced potatoes and stir to coat in the butter.
- Pour in the stock, bring to the boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are tender.
- Remove from the heat and blend with a hand blender until smooth. You can leave it slightly chunky if you prefer.
- Stir in the milk and season with salt and white pepper. Heat through gently without boiling.
- Serve in warm bowls with a sprinkle of chives and some crusty bread.
Tips and Variations
Blend half the soup and leave the rest chunky for a more textured result. Frozen leeks work well if fresh ones are expensive. This freezes brilliantly for up to 2 months. Add a dollop of creme fraiche or a swirl of olive oil on top for serving.
Is it cheaper to make this from scratch? Use our Cook vs Buy Calculator to compare the real cost of homemade vs shop-bought.
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