Freezer Potato, Leek and Cheddar Soup
A thick, buttery potato and leek soup with melted cheddar stirred through, a warm comfort bowl that freezes well.
- Time50 min
- LevelEasy
- Costabout £0.54 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Melt the butter in a large pan over a low heat. Cook the leeks and onion for 12 minutes, stirring, until completely soft but not brown.
12 min - 2
Add the potatoes, water and stock cubes. Bring to the boil, then simmer for 20 minutes until the potato is falling apart.
20 min - 3
Blend with a stick blender until smooth and thick.
- 4
Stir in the cream, cheddar and pepper over a low heat until the cheese has melted. Do not boil.
- 5
Cool fully. Pour into freezer tubs, leaving space at the top. Freeze for up to 3 months.
- 6
Thaw overnight and reheat gently, stirring, until hot. Add a splash of milk if it has thickened too much.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.