Soup Maker Leek and Potato Soup Recipe
Introduction
This leek and potato soup made in a soup maker is creamy, comforting, and incredibly simple to prepare. With tender potatoes, mild onions, and delicate leeks, it’s a perfect dish for a cozy lunch or light dinner.
Ingredients
- 225g potatoes, peeled and cut into 1cm pieces
- 1 small onion, cut the same size as the potatoes
- 1 large leek, sliced
- 450ml light chicken or vegetable stock
- 60ml whipping cream, plus a drizzle to serve
- 60ml whole milk
- small knob of butter
- finely chopped chives
Instructions
- Step 1: Put the potatoes, onions, most of the leeks (reserving a handful of the white leek) and the chicken or vegetable stock into the soup maker. Ensure you do not fill above the max fill line. Select the ‘smooth soup’ function to cook and blend the ingredients.
- Step 2: When the soup cycle finishes, add most of the whipping cream and all of the milk to the soup. Blend briefly again. Use the ‘keep warm’ or ‘heat’ function on the soup maker to maintain the soup’s temperature while preparing the topping.
- Step 3: Finely shred the reserved white part of the leek. Heat the butter in a small frying pan and gently cook the shredded leek for a few minutes until softened but not browned.
- Step 4: Pour the soup into bowls, drizzle with the remaining cream, then top with the cooked leeks, a scattering of chopped chives, and freshly ground black pepper to taste.
Tips & Variations
- For a vegetarian version, use vegetable stock instead of chicken stock to keep the flavor rich and satisfying.
- Add a pinch of nutmeg when blending for a subtle warm spice that complements the creamy soup.
- If you don’t have a soup maker, cook the vegetables in a pot with the stock until tender, then blend until smooth before adding cream and milk.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain a smooth consistency. Avoid boiling the soup after adding cream to prevent curdling.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze leek and potato soup?
Yes, you can freeze the soup before adding cream for up to 2 months. Thaw in the refrigerator overnight, then reheat gently and stir in cream and milk before serving.
What can I use if I don’t have whipping cream?
You can substitute whipping cream with crème fraîche or half-and-half, though the soup will be slightly less rich. For a dairy-free option, use coconut cream or a nut-based cream alternative.
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Soup Maker Leek and Potato Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
A creamy and comforting leek and potato soup made effortlessly in a soup maker. This smooth soup combines tender potatoes, onion, and leek with light chicken or vegetable stock, enriched with cream and milk, and garnished with sautéed leeks and fresh chives for a delightful texture and flavor.
Ingredients
Soup Ingredients
- 225g potatoes, peeled and cut into 1cm pieces
- 1 small onion, cut into 1cm pieces
- 1 large leek, sliced (reserve a handful of the white leek for topping)
- 450ml light chicken or vegetable stock
Dairy
- 60ml whipping cream, plus a drizzle to serve
- 60ml whole milk
- small knob of butter
Garnish
- finely chopped chives
- black pepper, to taste
Instructions
- Prepare Soup Base: Place the potatoes, onions, most of the sliced leeks (reserve a handful of the white leek), and chicken or vegetable stock into the soup maker. Ensure the ingredients do not exceed the maximum fill line of your soup maker.
- Cook Soup: Select the ‘smooth soup’ function on the soup maker and start the cooking process. This will cook and blend the ingredients into a smooth consistency automatically.
- Add Dairy and Blend: When the cooking cycle is finished, add most of the whipping cream and all of the whole milk to the soup maker. Briefly blend the soup again for a creamy texture. Use the ‘keep warm’ or ‘heat’ function to maintain the soup temperature while you prepare the topping.
- Sauté Reserved Leeks: Finely shred the reserved white part of the leek. Melt the knob of butter in a small frying pan over medium heat. Gently cook the shredded leek for a few minutes until softened but not browned.
- Serve and Garnish: Pour the soup into bowls, drizzle with the remaining whipping cream, and top with the sautéed leeks. Sprinkle with finely chopped chives and add freshly ground black pepper to taste before serving.
Notes
- Do not exceed the maximum fill line in your soup maker to avoid spills and ensure proper cooking.
- Using light chicken or vegetable stock keeps the soup flavorful yet light.
- Finely shredding and gently cooking the reserved leek adds a mild crunch and subtle sweetness to the garnish.
- The soup maker function ‘smooth soup’ blends and cooks at once, making this recipe quick and easy.
- For a vegan version, substitute cream and milk with plant-based alternatives and use vegetable stock.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: British
Keywords: leek and potato soup, soup maker recipe, creamy leek soup, easy soup, smooth potato soup
