“At home, everyone enjoys a good bubble and squeak. Bit of cold beef, a few sprouts, and some spuds all mashed together and fried up in dripping, and you’ve got yourself a dandy dinner.” Suzanne North, Flying Time “It was definitely cold meat and bubble-and-squeak for Gaffer Ford and his…
“Leeks cost more because fewer of them are grown and fewer of them are grown because there is less demand for them. And why is there less demand? Because despite their high price today, they have long been associated with and dismissed as the food of the poor and the powerless. In the seventeenth century, the gardener John Parkinson noted that leeks were the food of the impoverished in England and that leek pottage was ‘a great and general feeding in Wales for the vulgar [i.e., average] gentleman.’”
Ina Lipkowitz, Words to Eat By: Five Foods and the Culinary History of the English Language
“Samantha had already told him that the housekeeper took care of the laundry and she had asked him to provide a comprehensive list of his favorite foods. He did put leek and potato soup at the top of it. Samantha said her husband, Clarence, loved leek and potato soup himself, so they should all be very cozy together.”
Mary Breasted, Why Should You Doubt Me Now?
While leeks are now considered more of a gourmet vegetable, it’s interesting to note that they were once considered “the poor man’s asparagus.” Combined with potatoes in a filling, hearty soup, they provided sustenance for generations of working people.