How to make healthy potato and leek soup.

Name: Potato and Leek Soup Recipe
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Ingredients: 1.1 kg potato (peel and wash); 420 g leek (trim, wash and dice); 40 g butter; 180 ml milk (or cream); 70 g chicken stock powder; 3 g nutmeg (ground); 2 bay leaf; 15 g salt; 3 l water (cold); $4.81 total food ingredient cost; 20 minutes approximately

I have made potato and leek soup this way for the last 20 plus years. It is an easy healthy recipe with a very low food cost. You can make a bowl of potato and leek soup for around $0.50 a bowl. Now that is a very cheap meal or a very profitable one.

This type of soup is great to make in bulk and freeze or share with some friends.

Where did Leek and Potato Soup Originate?

Potato and leek soup originated in France in the early 19th century, it was called Vichyssoise and served cold. According to The Newyorker, Louis Diat, head chef at the Hotel Ritz-Carlton invented the soup in 1917. He said it reminded him of something his grandmother made.

Now I have made this soup many times here in Australia and I still prefer it served hot. (Cold soup is something not really done here in Australia) I like to make it 1 to 2 days before it is to be served to let the flavours compound.