Open the app
Open the app
small price, big dish

Leek and potato soup with cheese toast

An everyday dish for 2, ready in 40 minutes, around $1.02 a serving. People actually plan it with Popotam, and it's in season in October.

40mintotal
≈ $1.02a serving
428kcalper serving
16gof protein
VegetarianIn season in OctoberFreezes well
Let's cook

Step-by-step recipe

check things off as you go

  1. Peel the vegetables

    Peel the potatoes and cut them into small 1.5 cm cubes. Wash the leeks well, remove the dirty root end and any damaged outer leaves, then slice them into 1 cm rounds.

  2. Cook the leeks

    Heat the oil in the medium saucepan over medium heat. Add the leeks and cook for 3 min, stirring with the wooden spoon, until they turn translucent.

  3. Add the potatoes

    Add the potatoes to the saucepan with the leeks. Stir well, then cover with cold water (about 500 ml). Bring to a boil.

    Tip · If the water doesn't cover the vegetables well, add a little hot water so the soup doesn't cool down.

  4. Cook the soup

    As soon as the water boils, lower the heat to keep a gentle boil. Cook for 15 min, covered, until the potatoes are tender. Season lightly with salt and pepper.

  5. Make the toasts

    While the soup cooks, cut the bread into two thick slices. Toast them dry in the nonstick skillet over medium heat until golden on both sides.

  6. Melt the cheese on the toasts

    Take the saucepan off the heat. Spread half the grated cheese over the toasted bread. Slide the toasts under the oven broiler (or into the skillet over low heat) for 2 min to melt the cheese.

    Tip · For a more golden cheesy top, you can add a pinch of sweet paprika over the cheese before broiling.

  7. Serve the soup

    Drain off a little liquid if needed (the soup should be creamy but not too thin). Ladle it into bowls. Sprinkle the rest of the grated cheese on top.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 428 kcal. 61% comes from carbs, 15% from protein and 20% from fat.

65 gCarbs
16 gProtein
9 gFat
Per serving (the dish for 2, divided by 2)
Energy428 kcal
Protein16.3 g
Carbs65 g
of which sugars7.4 g
Fat9.4 g
of which saturated fat4.7 g
Fiber7.2 g
Salt1.3 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $1.02 a serving, adding up the average prices of the ingredients you need to buy.

≈ $2.05for 2 people
≈ $1.02a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

2 days in the fridge, in a closed container, once cooled within two hours. And it freezes really well.

2 daysin the fridge
Very wellin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

Build my week

This dish is also an idea for…

Cheap meal ideas, under $2 a serving

With the same ingredients

potatoes, leeks, bread…