There is something so comforting about a bowl of leek and potato soup on a chilly day. It's creamy, warming and made from just a handful of simple ingredients.
The Thermomix makes light work of this recipe, and I have tested it multiple times to make sure it is absolutely perfect - silky smooth, full of flavour and guaranteed not to go gluey. Serve it with my Thermomix soft bread rolls for the ultimate lunch or dinner.
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Why You'll Love This Recipe
- Just six simple ingredients.
- Ready in under an hour with minimal hands-on time - the Thermomix does the hard work.
- The leeks are sautéed for 10 minutes to bring out their natural sweetness - no standing over the stove required.
Recipe Ingredients
Note: The full quantities are shown in the recipe card below.
- Butter - unsalted is best so you can control the seasoning at the end.
- Garlic - just one large clove.
- Leeks - use the white and pale green parts only. Wash them thoroughly as dirt can hide between the layers. You will need about 2 medium leeks to get 350g.
- Potatoes - brushed (dirty) potatoes work beautifully here as they are starchy and break down easily for a creamy result. You will find them at Coles and Woolworths. If you are outside Australia, look for a starchy or floury potato variety. In the UK, Maris Piper, King Edward or Desiree work well. In the USA, use Russet. In New Zealand, Agria is a great choice.
- Stock - vegetable or chicken stock both work well. Use a reduced salt stock so you can control the seasoning yourself.
- Cream - thickened cream adds richness and that lovely silky finish. You can reduce the amount or leave it out altogether for a lighter soup.
Step-by-Step Directions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
Step 1
Start by chopping the garlic in the Thermomix bowl, then add the butter and leeks and chop briefly before sautéing for 10 minutes.
Step 2
Add the potatoes and stock and cook for 20 minutes until the potatoes are very soft. Remove the measuring cup and place the simmering basket or splatter guard on top to prevent splatters.
Step 3
Once the potatoes are cooked through, blend for 30 seconds slowly increasing from speed 1 to speed 9. Over-blending activates the starch in the potatoes and makes the soup gluey. If the soup is too thick, stir through a little extra stock, then add the cream.
Recipe Tips
- The leek and potato quantities given are the trimmed and peeled weight, so make sure you weigh them after prepping.
- Choosing the right potato makes a big difference - a starchy variety breaks down easily and gives you a naturally creamy result. See the recipe card notes for suitable varieties.
- I have deliberately kept the stock quantity lower than many other soup recipes. 600ml is enough to cook the potatoes while keeping the soup thick and creamy. There is nothing worse than a watery soup that can't be fixed! If the soup is too thick after blending, add a little extra stock at the end to reach your preferred consistency.
- Do not over-blend - this is the most important tip! Over-blending activates the starch in the potatoes and will make your soup gluey.
Serving Suggestions
This soup is delicious on its own but even better with a few toppings. I love it with a drizzle of cream and chopped fresh chives, and crispy bacon takes it to a whole other level. Croutons add a lovely crunch too.
Storage
Any leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
This recipe is not suitable for freezing. In my testing, the cream caused the soup to split and the texture changed upon reheating, it really wasn't a pleasant taste!
TM31 Users
Please note: This recipe has not been tested in a TM31. The bowl capacity may not be sufficient for this recipe.
📖 Recipe
Thermomix Leek & Potato Soup
Ingredients
- 30 g unsalted butter
- 1 large garlic clove peeled
- 350 g leeks (trimmed weight) white and pale green parts only, cut into rough chunks (about 2 medium leeks)
- 600 g potatoes (peeled weight) brushed (dirty) potatoes, cut into 3 cm chunks, see notes for other suitable varieties
- 600 ml vegetable or chicken stock reduced salt
- 150 g thickened cream (double cream in the UK, heavy cream in the USA) see notes
- salt and pepper to taste
To Serve (optional)
- chopped fresh chives
- extra cream
- croutons
- crispy bacon
Instructions
- Place the garlic in the Thermomix bowl and chop for 3 sec/speed 7. Scrape down the sides of the bowl.
- Add the butter and leeks. Chop for 4 sec/speed 5. Scrape down the sides of the bowl.
- Cook for 10 min/120°C/speed 1, without the measuring cup.
- Add the potatoes and stock. Cook for 20 min/100°C/speed 1 with the measuring cup removed and the simmering basket or splatter guard placed on top of the lid to prevent splatters.
- Check that the potatoes are very soft. If needed, cook for a further 5 min/100°C/speed 1.
- Blend for 30 sec, slowly increasing from speed 1 to speed 9. Do not blend for longer than 30 seconds as over-blending can make the potatoes gluey.
- If the soup is too thick, add a little extra stock and mix for 10 sec/speed 3, then stir with a spoon or spatula to make sure everything is fully combined. Add the cream and mix for 20 sec/speed 3, then stir with a spoon or spatula to make sure everything is fully combined if needed.
- Season with salt and pepper to taste.
- Serve with your choice of toppings - chopped chives, a drizzle of cream, croutons or crispy bacon all work beautifully.
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