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Soup maker leek and potato soup

Potato soup in bowl with leeks and cream

Soup maker leek and potato soup

Name: Soup maker leek and potato soup
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
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

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 4.5 out of 5.68 ratingsRate

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Serve up this creamy leek and potato soup on cold days when you want something warming and comforting. Made with a soup maker, it's good for lunch or supper

Freezable

Egg-free

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal300
fat16g
saturates10g
carbs24g
sugars7g

low
fibre5g
protein12g
salt0.68g

Method

step 1

Put the potatoes, onions, most of the leeks (keep a handful of the white leek for later) and chicken stock into a soup maker and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.
step 2

Once the cycle has complete, add most of the cream and all the milk, and blend again briefly. Use the ‘keep warm’ or ‘heat’ function to keep the soup warm while you make the topping.
step 3

Finely shred the remaining white part of the leek. Heat the butter in a small frying pan, and gently cook the leek for a few mins until it is softened but not coloured.
step 4

Drizzle the remaining cream over the soup, and top with the leeks, a scattering of chives and some black pepper.

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A star rating of 4.5 out of 5.68 ratings

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