Spiced Potato Soup, 10p

Spiced potato soup, serves four for 10p each.



One tin of tinned potatoes, 15p
One chicken stock cube, 2p (15p/packet of 10)
Pinch of cumin, 3p (95p/42g jar)
One onion, 11p
100ml natural yoghurt, 9p (45p/500ml)


1, Peel and chop the onion and add to a saucepan with a little oil, and the cumin. Cook on a low heat to soften the onions into a spicy sweetness.

2, Drain the tin of potatoes and empty into the saucepan. I like to chop mine into small cubes but this is optional! Just means that they cook quicker – I can be an impatient oik when it comes to my lunch…

3, Add 200ml of boiling water and crumble the chicken stock in. Simmer for 10 minutes or until the potatoes are very soft.

4, Tip into a blender with the yoghurt, and blitz until smooth and creamy. Add more water if necessary – I find different tins of potatoes come up differently but around 200ml is usually enough.

5, Serve with pitta bread and enjoy!

I like to add spinach to this, and a tiny dab of mustard, to make it a bit more exciting. An extra onion gives it a flavourful sweetness if you can stretch to it, and some carrot adds flavour and sweetness, but it stands up on it’s own as a great rainy-day what’s-in-the-cupboard soup…

*Ingredients list from Tesco Value range, June 2013. Correct at time of posting and price matched against other leading supermarkets.

Jack Monroe. Twitter: @MsJackMonroe

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18 thoughts on “Spiced Potato Soup, 10p

  1. This looks really nice. I’ve copied it into my folder, thanks very much. It’s a good basic with plenty of scope for variation. As I make my own yoghurt it would come out even cheaper, I think. Guess what I’m going to make for lunch today! :-)
    I wonder if it freezes.
    J x

  2. Have just tried making this – added the very green ends of a leek (well washed and chopped to the onion mix) to make it a leek and potato soup and it tastes gorgeous. Just going to make the lemon sponge – or rather my 2 & 3 yr old are. Wish me luck!

  3. Hi Jack,

    I’ve noticed you’ve started using tinned potatoes and veg in some of your more recent recipes – is there a particular reason for this? Do these replace the mixed veg bags you used to buy for £1? If buying by the tin works out cheaper and easier then I can understand it and would consider buying them myself, but I’ve always shied about from buying them in the past, as I presumed they wouldn’t be as nutritious…do you know if is this the case?

    • Hiya – yes Sainsburys stopped stocking the £1 veg bags a few months ago, so instead I typically buy loose onions, tins of potatoes and tins of carrots instead.
      I get anything from 12-20 potatoes in a tin depending on how teeny tiny they are – but 14p for 540g of potatoes is the equivalent of 26p per kilo! And they use less fuel to cook as they are softened by the water.
      Morrisons do a large bag of carrots for 69p, and onions for the same, but I’m not really near one.

      • And I bet they don’t go off as quickly as normal potatoes either, so you can keep them as cupboard essentials! I’ve always been pretty reliant on pasta and rice-based dishes as I can never seem to get through a bag of potatoes (impossible to buy loose potoatoes in most of my local supermarkets) before they go off….this might just be the answer to that problem!

        Thanks, Jack :-)

        Ps – loving the sound of the goulash recipe you put up today – can’t wait to try it!

  4. This was delicious. I put a bit of paprika, dried garlic and mixed herbs in it to give it a kick. Such a simple recipe but tastes amazing. Will definitely be making this again.

  5. Well…. what can I say ??????

    This soup is TOO good for words…I added a bit of parsley to the mix,and used my £4 Blender from Sainsburys to blend…..

    I deliberately left the soup a little chunky,as I like my soup like that…
    Going to have the rest tomorrow for lunch…

    I do have one problem though Jack…..
    How do I stop myself eating those little pesky potatoes BEFORE I get them in the saucepan….??????
    I just cant resist them….lol…

  6. Thank you Jack. I’ve just made this for lunch and it was lovely I changed the chicken stock for veg stock. Went down very well with the family xx

  7. Just made this for my lunch (with veg stock rather than chicken as I’m veggi) and just wanted to say it was really nice. Much tastier – and cheaper- than tinned soup. Added a bit of mustard as per your suggestion and was really tasty. Added some spinach to the leftover soup so tomorrow’s will taste slightly different.

  8. Pingback: Menu Plan Monday: A new approach | DrLJN

  9. Loved this soup! There should have been enough for lunch tomorrow but it all went. My husband can’t eat onions or yeast (so the stock cube’s out) and I’m vegan but I used real potatoes instead of tinned as I had some in the fridge and adding some cassia bark and a tiny bit of turmeric to the water I boiled them in then saving it replaced the stock. Also added a bit of white pepper and some paprika and the mustard you suggest and used soy yoghurt instead of dairy and it’s definitely going to be one of our regulars now. Thanks Jack!

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