Food&Drink Editor Sophie Skrimshire shares her cost-effective, staple leek and potato soup recipe

Written by Sophie Skrimshire

In the colder months there’s nothing more comforting than a bowl of soup. While soups aren’t too expensive when shopping on a budget, whether you’re stocking up on Heinz or treating yourself to a fresh carton, you can certainly cut costs by whipping up a batch yourself. 

My leek and potato soup recipe costs around 0.25p per portion and can be cooked and frozen for the week in as quick as 30 minutes. 

Serves 4 


  • 3-4 baking potatoes 
  • 1 leek 

Cupboard essentials 

  • Stock cube (vegetable or chicken) 
  • Paprika 
  • Salt, pepper 
  • Oil  


1. Peel your potatoes and chop them into quarters 

2. Chop and wash your leeks 

3. Boil the kettle and make up 3 cups of stock 

4. Soften the leeks in a large saucepan with a little oil 

5. Add the potatoes and 3 cups of stock to the pan 

6. Bring to a boil, then lid your pan and leave to simmer for 20 minutes (or until your potatoes are completely soft) 

7. Whizz your soup with a hand blender 

8. Season to taste (I like to garnish with chili flakes, fresh parsley and parmesan!) 

You can store portions for up to 5 days in the fridge or freeze for up to three months! 

Want to try some other recipes? Check out these: 

Recipe: Vegan Butter Tofu Curry 

Recipe: Abbey Crunch Biscuits 

Recipe: Autumn Treats