Leek and Potato soup is one of life’s culinary delights. Simple and foolproof to make, our recipe below requires only 7 ingredients. If you have any other vegetables in the store cupboard which will go to waste very soon then chuck them in as well. Onions and carrots are the obvious choice, just make sure to cut them up into small chunks.

INGREDIENTS

2 tablespoons (50g) butter

1 garlic clove

4 good-sized leeks (1lb / 450g)

2 good-sized potatoes (1lb / 450g)

1.8 pints / 1 litre vegetable stock

Just under half pint / 225ml milk

Salt and pepper (¼ teaspoon of each or to taste)

INGREDIENT PRICES

Butter	20p
Garlic	4p
Leeks	£1
Potatoes (old / maincrop)	40p
Vegetable stock (2 cubes)	10p
Half pint milk	20p
Salt and pepper	2p
Total cost (four portions)	£1.96
Ingredients cost per portion	49p
Cooking time (hob top)	30 – 35mins

PER PORTION

Calories	Protein	Carbs	Sugars	Fat	Saturates
298	6g	45g	9g	13g	8g

PPREPARATION

• Cut of the top, loose green part of each of the leeks. Wash them in running water.
• Chop the leeks finely then rinse them again in a colander to remove any grit.
• Peel the potatoes and chop them into small cubes (approximately 2m)
• Peel and finely chop the garlic
• Dissolve the stock cubes in hot water

START COOKING!

• Place a large pan on a medium heat, add the butter and stir until it is melted
• Add the leeks and potatoes to the pan and cook on a medium heat for ten minutes. Stir the ingredients frequently.
• Add the garlic, stock and milk to the pan. Cook for 20 minutes allowing the soup to simmer but not boil. Stir every couple of minutes
• Taste the soup and stir in salt and pepper to your taste.
• For a chunky soup, eat it as it is. For a smoother soup, use a blender. Re-heat the soup after blending.
• This soup freezes a treat. We find it tastes best if you let the frozen soup defrost at room temperature and then re-heat.