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.
Potato and leek soup is delicious served with a dollop of sour cream. Add some crisp smokey bacon garnish if you like also.
Potato and Leek Soup Recipe
You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.
- Stainless Steel Pot
- Chef Knife
- 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
RECIPE FOOD COST ESTIMATE
- $4.81 total food ingredient cost
RECIPE PREPARATION TIME ESTIMATE
- 20 minutes approximately
total food cost
- Organise, wash, trim and measure you potato and leek ingredients
- saute onions in a heavy-duty pot until clear, about 7 minutes.
- Wash, trim and chop the leeks.
- Sweat, saute the leek on medium heat for 5 minutes to soften the leek and release flavours.
- Add the diced potatoes, chicken booster, salt and nutmeg.
- Refrigerate the soup and bring it back to a simmer, or serve the soup cold. Fresh soups keep for up to 4 days in a cool room below 5° C.