Leek and Potato Soup – Batch Cook Recipe

I like to grow as many leeks as I can squeeze into my little vegetable patch. When it’s time to harvest them I cook a big batch of this deliciously warming Leek and Potato Soup to see me through chilly winter lunches.

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Ingredients

• 3 Packs Leeks £3.57
• 4kg Potatoes £2.18
• 300g Butter 57p
• Garlic Bulb 24p
• Chicken Stock 22p
• 300ml Double Cream 99p

Total Cost = £7.77

Makes 33 servings = 24p per serving

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How to Make Leek and Potato Soup

Start by mincing the garlic.

Pop the garlic into a large pan and fry it in plenty of butter.

Slice the leeks and add them to the pan along with the garlic and butter.

Add four chicken stock cubes.

Peel and dice the potatoes. Once the leeks are soft add the potatoes to the pan.

Pour in enough water to cover the potatoes. Bring the pan to the boil.

Once the potatoes are soft, blend the soup until its as smooth as you like your soup to be.

Pour in the cream and stir it in.

Portion into freezer tubs and let the soup cool completely before freezing. Don’t forget to label your tubs.

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Tasting Notes

I found that the flavour of this leek and potato soup was much improved with some salt. I haven’t listed it in the ingredients or added salt to my soup before freezing. This is because I prefer to leave salt out of my children’s diets as much as possible. If they ask for it I do allow them to add salt to their food at the table but typically I leave it out of my recipes.

I’m using home grown leeks which tend to be smaller than commercially grown vegetables. Mine also have more green leaves than you would expect to see on purchased leeks. Therefore my soup has more of a green tint than you would get with shop bought leeks.

My soup is so thick you could stand a spoon up in it. My kids prefer their soup this thick. If you prefer a thinner soup then you can add some water. I like to freeze my soups without any added water. They take up less space in the freezer this way. It’s easy enough to add some boiling water when serving soup for those who prefer it thinner.

For a vegetarian version substitute the chicken stock for vegetable stock.

Or for a carnivorous version add some crispy fried bacon.

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I do hope that this Leek and Potato Soup recipe has inspired you to have a go at batch cooking your own soups.

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