Dr Mobeus
Cheesy Potato and Leek Soup
Potato and leek soup is already one of the cheapest things you can make, but adding a modest amount of cheddar turns it into something that tastes like a baked potato in a bowl. The cheese melts into the blended soup and gives it a creamy texture without needing any actual cream.
The key to keeping this cheap is using value cheddar. The £1.20 blocks from Aldi and Lidl melt just as well as the expensive stuff because you are blending it into soup, not serving it on a cheeseboard. 100g is enough to flavour the whole pot.
At about 32p a portion, this is cheaper than most tinned soups and infinitely better. It also freezes well, so you can make the full batch and keep half for next week.
Cheesy Potato and Leek Soup
Ingredients
Method
- Heat the oil or butter in a large pan over medium heat. Add the chopped onion and sliced leeks and cook gently for 5 minutes until soft but not browned.
- Add the diced potatoes and stir to coat them in the oil. Pour in the vegetable stock, season with salt and pepper, and bring to a simmer.
- Cover and simmer for 15-20 minutes until the potatoes are completely soft when pressed against the side of the pan with a spoon.
- Blend the soup with a stick blender or in a food processor until completely smooth. If it seems too thick, add a splash of boiling water.
- Stir in the grated cheddar a handful at a time, letting each handful melt before adding the next. Taste and adjust the seasoning, add a pinch of nutmeg if you have some.
- Serve hot with bread on the side. The cheese makes it rich enough that you do not need cream.
Tips and Variations
If you do not have leeks, use a large onion and a couple of sticks of celery instead. For a more substantial meal, add a tin of baked beans after blending for a cheese and bean soup that sounds odd but works surprisingly well. A dollop of creme fraiche on top when serving makes it look posh for guests.
