Potato and leek soup is always a favourite, but this Thermomix potato and leek soup makes it easier than ever. This soup is the perfect lunch, and it also makes a great dinner when served with crusty fresh bread.

From chopping to cooking and blending, the Thermomix does all the work in this recipe. That means less dishes and more hands-off cooking time.

Soup recipes

Searching for more soup inspiration? Take a look at the delicious recipes below:

• Thermomix pumpkin soup
• Chicken and corn soup
• Slow cooker chicken wild rice soup
• Slow cooker carrot soup
• Roasted pumpkin soup
• Roasted sweet potato soup

Ingredients and substitutions

• Potatoes – Use any variety of potatoes.
• Leeks – The leeks are important for the flavours in this soup, but could be substituted with a large brown onion.
• Garlic – Fresh garlic tastes best in this soup, however minced jar garlic can also be used.
• Butter – Salted butter was used in this recipe, however this can be substituted for unsalted butter.
• Chicken or vegetable stock – Use homemade stock, stock powder or homemade stock concentrate paste.
• Thickened cream – Full fat cream will give this soup the best taste and texture, however lower fat varieties can also be used. The cream could also be replaced with coconut cream.
• Salt and pepper – Season the soup to your tastes with salt and pepper.

Storage

Store this soup in an airtight container in the fridge for up to 3 days. Reheat until piping hot using the stovetop or microwave.

This soup is also suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating according to the above directions.