Description
A creamy, smooth leek and potato soup made effortlessly using a soup maker. This comforting soup combines tender potatoes, delicate leeks, and a touch of cream, finished with sautéed leeks and chives for added texture and flavor.
Ingredients
Scale
Soup
- 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
Dairy
- 60ml whipping cream, divided
- 60ml whole milk
- Small knob of butter
Garnish
- Finely chopped chives
- Freshly ground black pepper to taste
Instructions
- Prepare and cook the vegetables: Place the potatoes, onions, most of the sliced leeks (reserving a handful of the white leek slices), and chicken or vegetable stock into the soup maker. Ensure the total volume does not exceed the max fill line.
- Blend the soup: Select and start the ‘smooth soup’ function on the soup maker. This will cook and blend the soup until it is smooth and creamy.
- Add cream and milk: After the soup maker cycle finishes, add most of the whipping cream and all of the whole milk to the soup. Blend the mixture briefly again to combine thoroughly.
- Keep the soup warm: Use the soup maker’s ‘keep warm’ or ‘heat’ function to maintain the soup’s temperature while preparing the leek topping.
- Prepare the leek topping: Finely shred the reserved white leek slices. Heat the knob of butter in a small frying pan over medium heat. Gently sauté the shredded leek for a few minutes until softened but not browned.
- Serve the soup: Pour the soup into bowls. Drizzle the remaining whipping cream over the top. Garnish with the sautéed leeks, a scattering of finely chopped chives, and freshly ground black pepper to taste.
Notes
- Ensure not to overfill the soup maker beyond its max fill line to prevent spills.
- For a vegetarian option, use vegetable stock instead of chicken stock.
- You can adjust the cream quantity to your preferred richness and creaminess.
- Garnish with chives and black pepper just before serving to maintain freshness.
- Store any leftover soup in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: British
Keywords: leek and potato soup, creamy leek soup, soup maker recipe, easy soup, smooth soup, British soup
