Leek & potato soup with bread
British & European40 mins£0.70 a portionVegetarianFreezes well
Ingredients
Serves 4
- Leeks500g
- White potatoes600g
- Brown onions150g
- Stock cubes (12 pack)2
- Semi-skimmed milk200ml
- Butter25g
- Sliced wholemeal loaf1
Plus salt and pepper. About £2.78 for the amounts used.
Method
- 1
Melt 25g butter in a large pan. Cook 500g sliced leeks and 1 chopped onion gently for 10 minutes until soft.
- 2
Add 600g peeled, diced potatoes, 2 stock cubes and 1 litre boiling water. Simmer for 20 minutes until the potatoes are soft.
- 3
Blend until smooth, then stir in 200ml milk. Season.
- 4
Serve with bread from the loaf. Freezes well in portions.
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