frugal cooking

Lightly Spiced Leek and Potato Soup

For four persons – easily increased

Cannon 172
400g Leek (approximately two medium ones)
400g Potato (approximately two small baking potatoes – the size of a clenched fist)
1 Ltr Stock – vegetable or chicken but if you are using the bacon, consider using less stock cube and more water to reduce the impact of salt on the overall final flavour.
200ml Milk
50g Butter (approximately a medium ‘knob’ or 10mm slice)
1 tsp Chopped mixed herbs
1 tsp Paprika (optional)
1 tsp Ground Mace (optional)
½ tsp cumin seeds (optional)
Bacon – roughly two rashers per person (optional)
Bay leaves (optional)
French stick - to serve

  • If you are using Bacon  cut up in to small pieces and fry off in the butter, when it just starting to colour add the leeks (washed, sliced and washed again), and potato, (peeled and roughly chopped up)
  • Stir thoroughly and cook down until leek becomes slightly glossy
  • Add stock and season with Black Pepper (no salt if you have used bacon) and add a couple of bay leaves, and the herbs and spices.
  • Turn down to a simmer and simmer covered for twenty minutes, until the potato is falling apart.