It’s time for another recipe video! Today I show you how to make potato leek soup: it’s cheap, it’s quick, it’s filling and incredibly delicious.
Since I started this blog as a ‘guide’ for beginning cooks and students, I figured it was time for another affordable recipe. If you follow my blog you know by now that I am currently dealing with anxiety, which means I don’t go to school or have a job. Luckily I don’t have to twist every penny, but I actually like cooking on a budget sometimes!
As I’ve mentioned numerous times before, I go to the farmers market every Tuesday. Seeing such a wide variety of fruits and vegetables available makes me really happy: like a kid in a candy store! Not only do they have way more vegetables available than any supermarket, they also sell the best fresh herbs and exotic fruits. Yay! It’s my favourite place to get inspiration for new recipes, and I am genuinely sad when I can’t go.
Furthermore, I love the budget deals they often have on the market. A bag full of bell peppers, rejected by supermarkets because of their size or shape? 1 euro! For some reason, I get way more excited by those kind of deals than by any discount I get in the supermarket. I often walk home with bags full of apples, grapefruit, fresh mint and vegetables for only a couple of euros!
Potato leek soup
So, back to the budget cooking. This potato leek soup is perfect for any budget, as you can make an entire pan for only two euros. Two euros! That’s kind of a good deal, if you ask me.
Not only that: this potato leek soup is genuinely delicious. To be really honest I didn’t expect much of it, as I don’t cook leek that much, but it was super comforting, rich in flavour and filling, too!
So, I hope you try this recipe and if you do: please let me know! Leave a comment down below or post to Instagram: #stayaliveandcooking. See you soon?
- Leek, 2 large
- Potato, 2 large (cooked)*
- Broth, 1 litre
- Shallot, 2 small
- Butter, a spoonful
- Nutmeg, a teaspoon
- Cooking cream (optional), 50 ml
- Spring onion (optional), 1 for serving
- Cut the ends off the leeks and cut them in half. Wash thoroughly, and chop into rings.
- Cut the shallots into small pieces.
- Heat up a thick pan and melt the butter. Add the shallots and cook for about a minute, before adding the leeks.
- Close the lid of the pan and turn to medium heat. Cook the leeks in the butter, stirring occasionally, for around 10 minutes or until softened.
- Add the potatoes and half of the broth. Close the lid again, and let this cook for another 10 minutes.
- Pour the soup into a blender or use a stick blender to make a smooth mixture. Add enough broth to have a soup to your liking: I added all the broth, but if you use less it'll be a thicker soup.
- Add the teaspoon of nutmeg and stir through.
- Serve with the cooking cream and spring onion sliced in rings.
- *: you can also use raw, peeled and washed potatoes. Just boil them in the soup, long enough for them to be cooked. This adds about 25 minutes to the cooking time.