Ration Recipes: Leek & Potato Soup With Gorgeous Crispy Potato Skins | WW2 | Frugal Living

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk

Greek yogurt reduces calories while maintaining creaminess.

vegetable broth

🥗Healthier: water + seasoning

💰Cheaper: water

Using water with added seasoning is cost-effective.

Introduce the recipe and context of rationing during WWII.

Apologize for video inconsistencies and discuss future video plans.

Mention the recipe source: Margaret Patton's 'Feeding the Nation'.

Prepare ingredients: slice 4 medium leeks, peel and dice 12 oz of potatoes, and chop parsley.

Heat margarine in a pan and add sliced leeks and spring onions; cook for a few minutes until fragrant.

Add diced potatoes to the pan and stir.

Pour in the defrosted vegetable stock and top up with boiling water as needed.

Season with half a tablespoon of salt, black pepper, and cayenne pepper; bring to a boil and simmer for 25 minutes with the lid slightly ajar.

After simmering, add milk powder (optional) and 1 oz of margarine; stir until melted.

Taste and adjust seasoning with more salt and cayenne pepper if needed.

Use an immersion blender to blend the soup until slightly chunky, leaving some potato pieces.

Add chopped parsley and stir to combine.

Prepare potato skins by soaking in vinegar for baking later as a topping for the soup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens