Leek and potato soup is a delicious winter warmer, easy to make.
500g potatoes (you can use leftover cooked potatoes)
Vegetable stock cube
1 litre boiling water
1. Wash and chop the leek, chop the onion.
2. Peel the potato, and chop it into similar size cubes. You can use leftover cooked potatoes.
3. Melt the butter in a large saucepan, add the onion and leek and cook on a gentle heat until soft.
4. Add the potato and stir.
5. Make the stock by dissolving a stock cube in 1 litre boiling water.
6. Pour the stock into a pan and simmer until the vegetables are cooked.
7. You can blend the ingredients to make a smooth soup. If you don’t have a blender, you can leave it chunky.
8. Taste and season with salt and pepper.
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This recipe comes from A Food Citizens' Cookbook, a book exploring the foods that most often go to waste in Buckinghamshire during the different months of the year. To address this waste, we transformed them into recipes to help you experiment with new and delicious meals.
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"Food Citizenship is the action of thinking about and being proactive about food, both as individuals and collectively as a nation. With food waste being a large contributor to greenhouse gases creating the climate crisis, we all have the power to be part of positive change by cooking local produce and wasting less". - Feedback Global
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