Today I want to share one of my favourite soup recipes! This chunky soup maker potato and leek soup is creamy, delicious, wholesome, and perfect to curl up to, after a long day!
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why this soup maker potato and leek soup rocks
- ❤️Delicious with a velvety, creamy texture.
- ❤️Family-friendly - it is loved by kids and adults alike.
- ❤️Hearty and filling, it's ideal for chilly days or to have as a satisfying and quick meal.
- ❤️It's an easy method to making soup.
ingredient notes
I am providing these notes as a guide for you to know what you will require to make this recipe, as well as possible ingredient substitutions. For the ingredient measurements and detailed instructions, check out the recipe card provided below.
- oil - or preferred cooking oil.
- leeks - ensure the leeks are properly cleaned before dicing.
- garlic cloves.
- potatoes - go for starchy varieties (eg., Idaho potatoes and Russet potatoes), or all-purpose potatoes (such as Yukon Golds or Marie Piper).
- vegetable or chicken stock.
- heavy cream - use regular, or plant milk if you prefer a lighter soup.
- salt and pepper to taste.
cleaning the leeks
Leeks are notorious for hiding soil and mud between each of it's layers so you want to ensure you are cleaning it properly. To start, cut and discard the thick dark green parts and the root ends. How much to discard will depend on preference.
Cut the leek in the middle lengthwise and rinse each half under cold running water, making sure to check for any hidden mud between each layer. Once clean, roughly dice the leeks. You can read more about cutting and dicing leeks here.
how to make it
- Wash and prep your ingredients. Add olive oil, leeks, and garlic to a soup maker.
- Add potatoes and stock, ensuring the mixture doesn't exceed the maximum fill line.
- Season with salt and pepper, close the lid, and select the chunky soup setting.
- Once the cycle is finished, remove one-third of the soup and set aside. Pulse or blend the remaining soup briefly, until the desired consistency is reached.
- Combine the blended soup with the reserved soup, check seasoning, garnish as desired, and serve.
storing your leftover soup
Allow the soup to cool completely before transferring it to a freezer-friendly container. Label and date your containers with best-by dates. Keep in the fridge or freezer as follows:-
- Fridge - keep in the fridge for 3-4 days.
- Freezer - keep in the freezer for 3-4 months. It's best to freeze it in portion-sized containers or freezer bags, leaving some room for expansion as the soup freezes. This allows you to thaw and reheat only the amount you need.
When you're ready to use the frozen soup, thaw it overnight in the refrigerator before reheating it on the stove or in the microwave.
serving suggestions
- Air fryer garlic bread
- Croutons.
- Green salad.
- Chapati, roti, or your favourite flatbreads.
- A dash of tabasco sauce or your favourite hot sauce.
- Grilled cheese sandwich.
- Crackers.
- Sliced bread.
garnishing options
- Sprinkle crispy bacon pieces on top.
- Top with fresh herbs like chives or parsley for added flavor.
- Finely sliced leek (fry your leek before topping, if you do not like the taste of raw leeks).
- A dollop of sour cream.
useful tips
- 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.
more delicious soup recipes
- Soup Maker Carrot Coriander Soup
- Ninja Foodi Tomato Soup
- Carrot Ginger Coconut Soup
- No Cream Instant Pot Potato and Leek Soup
- Soup Maker Butternut Soup
📖 Recipe
Soup Maker Potato and Leek Soup
Video
Equipment
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
- Add olive oil, leeks, and garlic to your soup maker (see notes -2).
- Add the potatoes, followed by the stock. Do not exceed your soup maker's maximum fill line.
- Top with salt and pepper, close the lid, and select the chunky soup setting.
- Once the cycle has finished, remove one-third of the soup and set it aside in a bowl.
- 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.
- Add in the soup you had previously set aside, then combine.
- Check the seasoning, and adjust if necessary.
- 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.
Paula
The soup looks lecker😋 i will try with the Recipe🤗
Kate Hahnel
We totally loved it, especially Lio! It is so healthy and easy to make!