creamy potato, bacon and leek soup


  • 900 mL + 284mL of low sodium chicken broth – $2.52
  • 5 lbs of white potatoes – $0.94
  • 1 leek – $0.73
  • 1 yellow onion – $0.11
  • 1 green onion bunch – $0.33
  • 1/2 lb of bacon – $1.97
  • 1/2 lb of carrots – $0.24
  • 1 1/2 cups of milk – $0.31
  • 1 1/2 cups of flour – $0.75
  • garlic salt and pepper to taste – About $0.04

This dish feeds up to 9 people. That’s $0.88 per serving!


Let’s get to it now. Peel your potatoes and rinse them in a colander with cool water (in fact make sure all your veggies are clean). Dice potatoes, carrots, onions and leek.


Set veggies aside for two minutes while you add chicken broth, milk and flour to the crock pot and whisk until no chunks are seen. Add veggies and seasonings, stir them in and turn crock pot on Low (8 hours) or High (4 hours).


I chose high, so I put LO down for a nap and had a nap myself. When the last 30 minutes came around, I got the bacon out, diced it and fried it up in a pan on medium heat. I was having a moment where I decided not to do dishes the night before so I had to use a smaller pan which took longer.


When you are frying up the bacon bits, put them in a bowl with a paper towel underneath and let the excess bacon grease absorb into the paper towel.


Add the bacon bits to the soup for the last 5 – 10 minutes, stir them in. The soup should be thick and creamy. Do a taste test to make sure that you have the right amount of seasoning to your liking. You can also add in a cup of grated old cheddar and stir that in as well. I did not do this, although I did add some to the top of my bowl of soup with some parsley flakes.


So there you go. An easy and cost friendly soup that can be frozen into portions for a later date, eaten at small family dinner with some rolls or whatever you decide.

I enjoyed a bowl, OH enjoyed two bowls and LO enjoyed a bit too, actually she loved it!



Monterrey Chicken Skillet

  • 2 cups shredded pre-cooked chicken (1/2 rotisserie chicken) $3.50
  • 1 (10 oz.) can Rotel (diced tomatoes with green chiles) $0.99
  • ½ lb. fusili pasta $0.63
  • 2 cups chicken broth $0.30
  • ⅓ cup BBQ sauce $0.36
  • 1 cup shredded Monterrey Jack cheese $1.24
  • 3 slices bacon $0.92
  • 2 green onions, sliced $0.17
  1. Place the chicken, pasta, and Rotel tomatoes (undrained) in a large skillet. Add two cups of chicken broth and stir to combine. Cover the skillet with a tight fitting lid, turn the heat on to high, and let it come to a boil. Once it reaches a boil, reduce the heat to low and let it simmer for 15 minutes, giving it a quick stir every 5 minutes or so.
  2. Meanwhile, cook the bacon in a skillet until brown and crispy. Drain the cooked bacon on a paper towel, then crumble into pieces.
  3. After simmering for 15 minutes, the pasta should be tender and most of the liquid absorbed. If the pasta is still firm, let the skillet simmer for 5 more minutes. If the pasta is tender, but there is still a lot of liquid in the skillet, let it simmer without a lid for 5 more minutes.
  4. Once the pasta is cooked and most of the liquid is absorbed, drizzle the BBQ sauce over top. Sprinkle the shredded cheese over the BBQ sauce and cover the skillet with the lid. Leave the heat set on low and let the skillet sit for five minutes to melt the cheese. Once the cheese is melted, top with the crumbled bacon and sliced green onions, then serve.