Potato soup in bowl with leeks and cream

Soup maker leek and potato soup

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(2 ratings)

Prep: 5 mins Cook: 30 mins

Easy

Serves 2

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: Per serving

  • kcal300
  • fat16g
  • saturates10g
  • carbs24g
  • sugars7g
  • fibre5g
  • protein12g
  • salt0.68g
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Ingredients

  • 225g potatoes, peeled and cut into 1cm pieces
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 1 small onion, cut the same size as the potatoes
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large leek, sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 450ml light chicken or vegetable stock
  • 60ml whipping cream, plus a drizzle to serve
  • 60ml whole milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • small knob of butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • finely chopped chives

Method

  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.

  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. 

  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. 

  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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