Food&Drink Editor Sophie Skrimshire shares her cost-effective, staple leek and potato soup recipe
In the colder months there’s nothing more comforting than a bowl of soup. While soups aren’t too expensive when shopping on a budget, whether you’re stocking up on Heinz or treating yourself to a fresh carton, you can certainly cut costs by whipping up a batch yourself.
My leek and potato soup recipe costs around 0.25p per portion and can be cooked and frozen for the week in as quick as 30 minutes.
Serves 4
Ingredients
- 3-4 baking potatoes
- 1 leek
Cupboard essentials
- Stock cube (vegetable or chicken)
- Paprika
- Salt, pepper
- Oil
Method
1. Peel your potatoes and chop them into quarters
2. Chop and wash your leeks
3. Boil the kettle and make up 3 cups of stock
4. Soften the leeks in a large saucepan with a little oil
5. Add the potatoes and 3 cups of stock to the pan
6. Bring to a boil, then lid your pan and leave to simmer for 20 minutes (or until your potatoes are completely soft)
7. Whizz your soup with a hand blender
8. Season to taste (I like to garnish with chili flakes, fresh parsley and parmesan!)
You can store portions for up to 5 days in the fridge or freeze for up to three months!
Want to try some other recipes? Check out these:
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