Potato and Leek Soup – A Winter Frugal Favourite

Potato and leek soup is a frugal winter comfort food. For a vegetarian version, use vegetable stock and leave off the bacon garnish. For a cheaper version, substitute the leeks with onions.

This is one of my all-time favourite soups. Full of flavour but made from cheap ingredients, it’s so comforting in winter.

I’ve topped the photographed version of this soup with bacon bits for visual appeal, but this soup is traditionally vegetarian.

It’s flexible and freezes well – great for filling the freezer with easy lunches.

Potato and Leek Soup Ingredients

These simple and inexpensive pantry and fridge staples come together to make a delicious soup, but substitutions can be made if you don’t have something on hand.

If leeks are expensive or unavailable, regular onions will do. Leeks have a more subtle flavour, so you might need a little less onion, but otherwise, it will taste just as good.

I always have a bottle of Worcestershire sauce in the cupboard – it’s great for adding flavour to a whole range of dishes, but if you don’t have any on hand, you can substitute with a splash of soy sauce, a tiny bit of balsamic vinegar, or a combo of soy and tomato sauce (ketchup). And if you happen to have Tonkatsu sauce on hand, it has a similar sweet/savoury vibe.

Prefer not to use cream?

You can leave the cream out – the potatoes will give this soup plenty of body and creaminess.

If dairy isn’t a problem, you can swirl a little sour cream or plain yoghurt through (to taste). This is a great way to add a little creaminess, use up what you have on hand, while reducing costs at the same time.

How to make Potato and Leek Soup

This soup is easy to make in a soup pot on the stove. It can also be made in the slow cooker, but it’s worth frying the leeks or onions to develop the flavours.

Step 1: Heat the oil or butter in a soup pot and fry the leek and celery over low heat to soften.

Step 2: Add the potatoes and stock. Bring to the boil and simmer on low for 20 minutes, or until the potatoes are cooked through and soft.

Alternatively, transfer the leek mixture to a slow cooker. Add the potatoes and stock, then cook on HIGH for 3 hours or LOW for 6 hours, or until the potatoes are soft and cooked through.

Step 3: Blend. Either in a blender (let it cool so it doesn’t explode everywhere) or with a stick/hand blender. Stir in the sauce and cream if using, the taste and season to just how you like it.

Serve as is, or drizzled with some more cream, some bacon, and lashings of cracked pepper if that’s your thing.

Storage and Freezing

If you’re freezing this soup, omit the cream, then cool it before freezing in batches. You can add some cream after it defrosts. Gently reheat until piping hot.

It can be stored in the freezer for up to three months.

The soup can be stored in the refrigerator for up to three days.