Name: Soup Maker Leek and Potato Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: British
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 part for topping); 450ml light chicken or vegetable stock; 60ml whipping cream, divided; 60ml whole milk; Small knob of butter; Finely chopped chives; Freshly ground black pepper to taste

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Introduction

This creamy leek and potato soup is comfort in a bowl, perfect for a cozy lunch or light dinner. Made easily in a soup maker, it blends simple ingredients into a smooth, flavorful delight topped with gently sautéed leeks and fresh chives.

A white bowl filled with creamy light beige soup that has a smooth texture, topped with a swirl of white cream, finely chopped green herbs, and small pieces of sautéed green vegetables placed in the center. There are a few grains of ground black pepper sprinkled on the surface. The bowl sits on a white marbled surface with a white cloth napkin and a silver spoon beside it. Photo taken with an iphone --ar 4:5 --v 7

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: Place the potatoes, onions, most of the sliced leeks (reserve a handful of the white part), and chicken or vegetable stock into your soup maker. Ensure the liquid does not exceed the maximum fill line. Select the ‘smooth soup’ function and start the cycle.
Step 2: When the cycle is complete, add most of the whipping cream and all of the milk to the soup. Blend briefly again to combine. Use the ‘keep warm’ or ‘heat’ function to maintain the temperature while you prepare the topping.
Step 3: Finely shred the reserved white leek. Heat the butter in a small frying pan over medium heat and gently fry the leek for a few minutes until softened but not browned.
Step 4: Serve the soup drizzled with the remaining cream. Garnish with the sautéed leeks, a scattering of chopped chives, and a pinch of freshly ground black pepper.

Tips & Variations

For a richer flavor, use vegetable stock for a vegetarian option or add a clove of garlic to the soup maker with the vegetables.
Swap the whipping cream for crème fraîche or sour cream for a tangier finish.
To make it vegan, use a plant-based cream and vegetable stock, and replace butter with olive oil for sautéing.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. It’s best to add cream and toppings fresh when serving rather than before storing.

How to Serve

A creamy, pale yellow soup fills a deep white bowl, with three swirls of white cream drizzled on top. In the center, there is a small pile of soft, cooked green vegetable pieces, possibly leek or celery, garnished with finely chopped green herbs scattered around. A few black pepper specks are sprinkled lightly on the surface, adding contrast to the smooth texture of the soup. The bowl sits on a white marbled surface with a silver spoon partially visible on the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a soup maker?

Yes, cook the potatoes, onions, and leeks in the stock on the stove until tender, then blend until smooth with an immersion blender. Proceed with adding cream and milk as directed.

Can I freeze leek and potato soup?

Leek and potato soup freezes well, but omit the cream before freezing. Add fresh cream when reheating for best texture and flavor.