Leek and potato soup in soup maker
Velvety and creamy, this leek and potato soup recipe is a breeze to make using a handy soup maker, making it perfect for busy weeknights.
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Ingredients
- 3 medium-sized leeks trimmed, washed and roughly chopped
- 1 medium onion
- 3 medium to large red potatoes (about 800 g)
- 2 tbsp olive oil
- 1.25 liters water (or vegetable stock)
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 lemon Zest and juice
- 2 to 3 tbsp of sour cream or crème fraîche (optional)
- 2 tbsp flat parsley, chopped to garnish
Instructions
Prep
- Trim the leeks, discard the tough dark green tops, chop roughly and rinse well to remove any grit. Dice the onion. Peel the potatoes and cut them into 4 to 5 cm cubes.
Saute
- Add the olive oil to the soup maker and use the sauté function (or a pan on the stove) to cook the onion until translucent. Add the leeks and cook for 3 to 5 minutes until soft. You want soft, not browned, though a few golden bits add flavor.3 medium-sized leeks, 1 medium onion, 2 tbsp olive oil
Simmer
- Add the potatoes, salt, pepper and water, keeping the level below the max line. Run your soup maker's program or simmer for 15 to 20 minutes, until the potatoes are fork-tender.3 medium to large red potatoes, 1.25 liters water, 1 1/2 tsp salt, 1 tsp black pepper
- Stir in the lemon zest and juice.1 lemon
Blend
- Blend until smooth with the soup maker's blend function. On the stove, use a stick blender, or a countertop blender in batches once the soup has cooled slightly.
Serve and enjoy
- Stir in the sour cream or crème fraîche if using, taste for seasoning and garnish with parsley and you are ready to slurp up!2 to 3 tbsp of sour cream or crème fraîche, 2 tbsp flat parsley, chopped
Video
Notes
- Dairy-free: skip the sour cream or use unsweetened plant-based yogurt.
- If the soup's too thick, add a splash of water or vegetable stock, especially when reheating.
- Don't fill above your soup maker's max line, and take care blending hot liquids.
- Storage: fridge up to 3 days, freezer up to 3 months. Cool completely and leave room for expansion. For the best texture, freeze before stirring in the sour cream.
Nutrition
Calories: 269kcalCarbohydrates: 45gProtein: 5gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 4mgSodium: 1523mgPotassium: 1101mgFiber: 5gSugar: 7gVitamin A: 1334IUVitamin C: 34mgCalcium: 86mgIron: 3mg
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