5 from 3 votes
Soup Maker Potato and Leek Soup
This chunky soup maker potato and leek soup is creamy, delicious, wholesome, and perfect to curl up to, after a long day!
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course:
Main Course, Soup, Lunch, Dinner
Cuisine:
European
Ingredients
- 2 tablespoon olive oil (butter, or margarine).
- 2-3 leek cleaned, then chopped
- 4 cloves garlic
- 500 g potato
- 750 ml vegetable stock or chicken stock
- ½ cup heavy cream
- salt to taste
- black pepper to taste
Instructions
- Add olive oil, leeks, and garlic to your soup maker (see notes -2).
- Add the potatoes, followed by the stock. Do not exceed your soup maker's maximum fill line.
- Top with salt and pepper, close the lid, and select the chunky soup setting.
- Once the cycle has finished, remove one-third of the soup and set it aside in a bowl.
- Using the blending or pulsing function of your soup maker, pulse the soup that's inside your soup maker in short bursts to your desired consistency.
- Add in the soup you had previously set aside, then combine.
- Check the seasoning, and adjust if necessary.
- Pour into bowls, garnish as preferred, and serve.
Cup of Yum
Notes
- Chop the potatoes and leeks into uniform pieces before adding them to the soup maker. This ensures even cooking and reduces blending time.
- To enhance the flavour of the soup, consider sautéing the leeks and garlic in a little olive oil in a pan.
- When adding broth or water, be mindful not to exceed the maximum fill level of your soup maker. Excess liquid can cause spillage during blending.
- This recipe makes a chunky soup. Pulse in short bursts to adjust the texture if you prefer your soup smoother.