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5.0 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
10 mins
Total Time
40 mins
Course: Main Course , Soup , Lunch , Dinner
Cuisine: European

Ingredients

  • 2 tablespoon olive oil (butter, or margarine).
  • 2-3 leeks (cleaned, then chopped).
  • 4 cloves garlic
  • 500 g potatoes
  • 750 ml vegetable or chicken stock
  • ½ cup heavy cream
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Add olive oil, leeks, and garlic to your soup maker (see notes -2).
  2. Add the potatoes, followed by the stock. Do not exceed your soup maker's maximum fill line.
  3. Top with salt and pepper, close the lid, and select the chunky soup setting.
  4. Once the cycle has finished, remove one-third of the soup and set it aside in a bowl.
  5. 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.
  6. Add in the soup you had previously set aside, then combine.
  7. Check the seasoning, and adjust if necessary.
  8. Pour into bowls, garnish as preferred, and serve.

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.