Budget-friendly potato and leek soup

There’s nothing quite as comforting as a creamy, filling soup and this potato and leek version is by far one of the best. With just a handful of quick, easy and cheap ingredients, this dish will easily become your next go-to weeknight meal.

Serve this up with a piece of crusty bread or on its own as a lighter dinner option for those evenings when you’re not feeling too hungry. You can enjoy this recipe fresh or pop it in the fridge or freezer to have at a later date. Yum!

Ingredients

• 1 tablespoon olive oil
• 1 large leek, chopped
• 2 garlic cloves, crushed
• 500g sebago potatoes, peeled, chopped
• 1 litre chicken style liquid stock
• 1/3 cup sour cream
• 2 tablespoons finely chopped fresh chives

Method

1. Heat oil in a large saucepan over medium-high heat. Add leek and garlic. Cook, stirring, for 3 minutes or until leek has softened. Add potato. Cook, stirring, for 5 minutes.
2. Add stock. Season with pepper. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 15 to 20 minutes or until potato is tender. Set aside for 5 minutes to cool slightly.
3. Blend, in batches, until smooth. Divide among bowls. Serve.