You may remember that I bought a huge bag of spuds (16p a kilo) and was determined to get through them one way or another. Well my freezer is full of mashed potato, and now the last few spuds are looking a bit...well...ropey. They are still firm but looking a bit alien-esque.
Am I the only one who thinks there is something really creepy about sprouting potatoes? It's like they are growing legs...shudder
So I thought I would finally get them used up by making a big vat of Leek and Potato soup. When I am home alone during the week I tend to use up left overs or make soup out of whatever I have in the fridge. I also like to have some individual portions in the freezer which I can just grab and microwave when I am
1.5 lb of potatoes 11p
2 Leeks 50p
1 pt chicken stock free
2 teaspoons of Thyme (actually I didn't have thyme but would normally) 10p (guess)
A bit of salt 1p (guess)
A bit of black pepper 1p (guess)
1 400 ml tin of evaperated milk 65p
Chuck everything in the slow cooker (apart from milk) until potatoes are tender. I put the potatoes in first and leeks on top.
I then blitz with a blender stick ( I roughly blend to leave it chunky). Added evaporated milk, continued to heat for a few minutes on high. Tasted and added extra salt and pepper. You can't see on the pic but it is still very thick and chunky.
I then freeze into portions.
This makes 4 generous servings of soup which at approximately 18p a portion, plus a slice of bread. It took about 4 hours in the slow cooker which is roughly 10p. So that makes 21p per serving.
Anyway - phew that's the last of the spuds. Hooray!
Thanks for the comments yesterday, I love reading them. I did chuckle about the slugs.