Dr Mobeus
Creamy Leek and Potato Soup
Leek and potato soup is one of the cheapest things you can make that still feels like a proper meal. Two leeks, a couple of potatoes and an onion come to well under £1 at any supermarket, and the result is a velvety, silky soup that would not be out of place in a pub.
The trick is to cook the leeks slowly in butter at the start. This is where all the flavour comes from. If you rush them and let them brown, the soup tastes bitter instead of sweet. Take the ten minutes.
This makes four generous bowls for about £1.20 total, which is roughly 30p a portion. It also keeps well for three days in the fridge and freezes perfectly, so it is worth making the full amount even if you are cooking for one.
Creamy Leek and Potato Soup
Ingredients
Method
- Melt the butter in a large pan and cook the leeks and onion gently for 10 minutes until soft and translucent. Do not let them brown.
- Add the potatoes and stock, bring to the boil, then reduce the heat and simmer for 15-20 minutes until the potatoes are completely tender.
- Blend the soup with a stick blender or in a food processor until smooth and silky.
- Stir in the milk and season generously with salt and pepper. Reheat gently without boiling.
- Serve scattered with chives or spring onion if you have them, with crusty bread on the side.
Tips and Variations
Wash the leeks thoroughly after slicing, because grit hides between the layers and will ruin the soup. Do not brown the leeks, cook them slowly and gently. If you want a richer soup, swap the milk for single cream, but milk is plenty good enough. This soup also works well left chunky if you prefer texture to silkiness.
