This creamy, comforting leek and potato soup is so easy to make with the Thermomix. It’s ready in minutes and perfect for a quick lunch or dinner.
This is one of my favourite soups to make and to eat, it’s so quick, easy and tasty too. It’s my go-to for using up old, sad looking potatoes!
This recipe is an oldie but a goodie and although it did get an extreme makeover a while back, I’ve decided to update it with a shiny new post, a heap of new pictures and the all important TM6 instructions.
The thing that I love about this soup is that although it’s really thick and creamy, it’s dairy free meaning that everyone can have some soup and eat it! The recipe yields a very thick soup so if you like yours a little runnier, just add a bit more water.
Back to the TM6, how good is the blend function?! It’s been a game changer for a soupaholic like myself! Of course, you can make this in all Thermomix models, I used to make this in my TM31! And if you haven’t got a Thermomix, you don’t have to worry, you’ll find a conventional recipe here.
Are you a soupaholic too? What’s your favourite way to use up old potatoes?
Serves 4
1 onion, peeled and quartered
1 clove of garlic
2 large leeks, roughly chopped, white part only
30g butter (or dairy free alternative)
700g potatoes, peeled and roughly chopped
700ml water
2 tablespoons Thermomix vegetable stock concentrate
Freshly ground black pepper
How to
- Place onion, garlic and leeks in TM bowl and chop for 5 seconds on speed 5. Scrape down bowl and sides.
- Add butter and saute for 3 minutes at 100C on speed 1.
- Add the potatoes, water and stock paste and cook for 20 minutes at 100C on speed 1.
- Season with black pepper.
- Set the TM to Blend Mode for 30 seconds. Alternatively, blend to the desired consistency by slowly going from speed 1 to speed 8 in 30 seconds.
- Pour into bowls and serve.
