Potato & leek soup
A French lunch for the galley that copes with rough seas, one pot, can be made ahead and frozen, about 40 min hands-on.
- Lunch
- French
- ⏱ 40 min
- 🌊 Sea tolerance 5/5
- 🪨 Bare bones
- vegetarian
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Potato800 g (≈ 4 potatos) (200 g (≈ 1 potato))
- Leek400 g (≈ 4.5 leeks) (100 g (≈ 1 leek))
- Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
- Butter32 g (8 g)
- Vegetable stock cubes12 g (3 g)
- UHT milk200 g (50 g)
Method
- Melt butter; sweat sliced leek and onion 8 minutes.
- Add diced potato, stock cube and 250 ml water per serving; simmer 20 minutes.
- Mash or blend roughly, stir in milk and season.
In the galley
- Copes with a seaway — 5/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Make ahead: cook in port and freeze in portions.
- One pot — less to secure, less washing-up with fresh water.
- Contains: Celery, Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
🪶 Light
- kcal
- 332
- protein
- 8 g
- fat
- 9 g
- carbs
- 57 g
- sugar
- 10 g
- fibre
- 7 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes