Leek and potato soup
Silky, comforting and very cheap. Fill a flask and you are set.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Leeks2 leeks
- Russet potatoes500 g
- Vegetable bouillon cubes2 cubes
- Whole wheat bread300 g
- Milk (2%)150 ml
- Butter20 g
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Celery, Gluten, Milk.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Blender or stick blenderFind one on Amazon
- Trim the leeks, slice them and rinse well in a colander to get rid of any grit. Melt the butter in a large pan over a low heat and cook the leeks gently for 10 minutes until soft, without letting them brown.2 leeks20 g butter
- Peel and chop the potatoes. Add to the pan, crumble in the bouillon cubes and pour in 1.2 litres of boiling water. Simmer for 20 minutes until the potatoes are falling apart.500 g russet potatoes2 cubes
- Add the milk and blend until smooth. Season well with salt and pepper, warm through gently and serve with the bread.300 g whole wheat bread150 ml milk
Cook the leeks slowly without letting them brown. Sweet, soft leeks make the soup.
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