Leek Potato Soup Cheap

Leek and Potato Soup
(cheap and quick)

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.


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)


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
Cooking time (hob top) 30 – 35mins

Leek and Potato Soup

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


  • 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


  • 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.