Today is most definitely a leek and potato soup kind of a day. It’s grey and it’s damp. Since I’ve had my Morphy Richards soup maker, I’ve made so many different soup recipes. I have loved experimenting with a variety of flavours, but sometimes, it’s the traditional favourites that I crave!
Leek and potato soup is a really popular choice, it is one of the most searched for soup recipes on Google!
You can easily vary some of the ingredients to your liking. If you want to make this recipe creamier you can stir in some cream at the end.
As with all the soup maker recipes, this can also be made in a saucepan on the hob and then blended down (if required).
You might be interested in: The Best Soup Maker Buying Guide
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- 1 tbsp olive oil, extra virgin
- 2 medium leeks, sliced
- 300 g potato, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, peeled and crushed
- 1 litre vegetable stock
- Prepare the ingredients by peeling the onion and chopping it up, trimming the roots and tops of the leeks and finely slicing, peeling the garlic cloves and crushing and peeling and dicing the potatoes.
- Add 1 tbsp. olive oil to either your soup maker (if it has a sauté function), or a saucepan. Gently sauté the onions for 2 minutes, stirring frequently. Add the leeks and garlic and sauté for a further 2 to 3 minutes, until they start to soften.
- Switch off the sauté function/transfer ingredients to your soup maker. Add the potatoes to the soup maker.
- Add approximately 1 litre of vegetable stock (make sure you stay within the minimum and maximum guidelines on your soup maker)
- Stir the ingredients around with a wooden spoon. Set the soup maker off on the smooth setting.