With the mercury dropping, a piping hot homemade soup is just the antidote to the chill, providing both warmth and satisfaction.
When it comes to a classic, hearty family choice that won’t break the bank, nothing beats a bowl of potato and leek soup served up with fresh crusty bread.
TV chef Jamie Oliver has shared his recipe for this classic dish, and it’s a wallet-friendly meal option. It’s versatile too, needing only fresh affordable ingredients and some store cupboard essentials.
Jamie expressed his fondness for the dish on his website, saying “This super-simple classic leek and potato soup is satisfying and nutritious, too.”
Using everyday ingredients including potatoes, leeks, onions, and garlic, this delightful soup could cost as little as 50p per serving. Not to mention, it’s packed with benefits, offering 3.6 grams of protein and merely 138 calories per portion.
Designed to serve at least six hungry folks, Jamie’s recipe can grace your table in just 35 minutes, reports the Mirror.
Ingredients
- Two sticks of celery
- Two medium onions
- Two cloves of garlic
- 400g leeks
- 400g potatoes
- olive oil
- Two organic chicken or vegetable stock cubes
Method
- Trim, peel and roughly slice the celery. Peel and roughly chop the onions. Peel and finely slice the garlic.
- Cut the ends off the leeks, quarter them lengthways, wash them under running water and cut them into 1cm slices.
- Heat two tablespoons of oil in a large pan on a high heat, add all the chopped and sliced ingredients and cook with the lid ajar for 10 minutes, or until softened, stirring regularly.
- Meanwhile, peel the potatoes and cut them into 1cm cubes.
- Put the stock cubes into a jug or pan, pour in 1.8 litres of boiling water and stir to dissolve, then pour into the veg pan.
- Add the potatoes. Bring to the boil, then reduce the heat to low and simmer for 10 minutes with the lid on, then remove from the heat.
- Season to taste with sea salt and black pepper, then either serve like this or pulse until smooth using a stick blender or liquidiser.