What are the cheapest soups to make?

Some of the cheapest soups to make are classics like potato leek soup, lentil soup, and split pea soup. They rely on inexpensive staples such as potatoes, carrots, onions, beans, or dried peas, all of which can be bought in bulk for just a few dollars. These soups prove that you don’t need expensive cuts of meat to eat well. That’s why they fit perfectly into the family of cheap retro soups , offering warmth, comfort, and nutrition without straining your grocery budget.

What is the cheapest soup to cook?

Lentil soup is one of the most budget-friendly meals you can make—filling, nutritious, and incredibly cheap per serving. Dried lentils are affordable, cook quickly without soaking, and are packed with protein and fiber. With just a few aromatics like onion, carrot, and garlic, you can have a filling meal that costs only pennies per serving. Many of the cheap retro soups rely on dried legumes or root vegetables, making them both economical and hearty.

What was Julia Child’s favorite soup?

Julia Child was known for her love of French classics, and one of her favorites was Potage Parmentier , better known as potato leek soup. It’s a simple dish made with just butter, leeks, potatoes, broth, and cream, yet it’s elegant and deeply comforting. This recipe also appears on almost every list of cheap retro soups because it’s inexpensive to make and endlessly versatile for meal prep.

What is the simplest soup to make?

The simplest soup to make is probably tomato soup. With just canned tomatoes, butter, onion, and broth, you can create a velvety, flavorful soup in under 30 minutes. It’s also one of the most recognizable cheap retro soups , often paired with grilled cheese for a nostalgic, filling meal. Tomato soup proves that simplicity in cooking doesn’t mean sacrificing taste.

Cheap Retro Soups You’ll Love – 7 Easy Meal Prep Ideas

Description

A creamy and comforting retro classic made with leeks, potatoes, and broth. Perfect for budget-friendly meal prep, this soup freezes beautifully and tastes even better the next day.

Ingredients

Scale

3 tablespoons unsalted butter
4 large leeks (white and light green parts only), roughly chopped (about 5 cups)
3 cloves garlic, peeled and smashed
2 pounds Yukon Gold potatoes, peeled and chopped into ½-inch pieces
7 cups chicken or vegetable broth
2 bay leaves
3 sprigs fresh thyme
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
Chives, finely chopped, for serving

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Instructions

In a large soup pot, melt the butter over medium heat. Add the leeks and garlic, cooking gently for about 10 minutes until softened and fragrant. Stir often and lower the heat if they begin to brown.
Stir in the potatoes, broth, bay leaves, thyme, salt, and pepper. Bring everything to a boil, then reduce to a simmer. Cover and cook for 15 minutes, or until the potatoes are fork-tender.
Discard the thyme sprigs and bay leaves. Blend the soup with an immersion blender until smooth, or carefully transfer to a blender in batches (see note).
Pour in the heavy cream and return the soup to a gentle simmer. Taste and adjust seasoning as needed.
For a thicker texture, simmer uncovered a little longer. For a thinner soup, add extra broth.
Serve warm, topped with fresh chives.

Notes

Freezer-Friendly
For best results, freeze the soup before adding cream. Store in airtight containers for up to 3 months. When ready to serve, thaw, reheat, and stir in the cream just before eating.

Blender Tip
If blending in a standard blender, work in batches. Fill no more than halfway and cover the lid loosely with a clean kitchen towel to allow steam to escape safely.

Make-Ahead
This soup actually improves as it sits. Prepare it a day in advance and store in the fridge—the flavors deepen, making it even more delicious for meal prep.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup, Dinner
Method: Stovetop
Cuisine: French / Retro Classic

Nutrition

Serving Size: 1½ cups
Calories: 454 kcal
Sugar: 10 g
Sodium: 828 mg
Fat: 24 g
Saturated Fat: 14 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 49 g
Fiber: 5 g
Protein: 12 g
Cholesterol: 78 mg