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.
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.
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.
- 2 leeks, chopped into chunks
- 2 garlic cloves, peeled
- 30g butter
- 750g potatoes, peeled and diced
- 4 cups chicken or vegetable stock
- 150ml cream
- Salt and pepper, to taste
- Add the leek and garlic to the Thermomix bowl. Chop 5 seconds/speed 5.
- Add the butter. Cook 5 minutes/speed 1/100c.
- Add the potatoes. Cook 5 minutes/speed 1/100c.
- Add the stock. Cook 20 minutes/speed 2/100c/no MC. (be sure not to exceed the maximum fill line of your machine. Use less stock if necessary).
- Allow the soup to cool slightly, then puree 45 seconds, increasing the speed to 8.
- Add the cream and season with salt and pepper. Cook 3 minutes/speed 2/100c.
- Be sure not to exceed the maximum fill line of your bowl when adding the stock. Use less stock if necessary to keep under the maximum line.
- Store leftover soup in an airtight container in the fridge for up to 3 days.
- This soup is also suitable for freezing.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 679Total Fat: 38gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 186mgSodium: 420mgCarbohydrates: 47gFiber: 5gSugar: 5gProtein: 39g