Thermomix Leek & Potato Soup
A creamy, silky smooth leek and potato soup made with just six simple ingredients. The trick is not to over-blend as this activates the starch in the potatoes and makes the soup gluey.
Servings: 4
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.
Notes
Leeks and potatoes: The quantities given are the trimmed and peeled weight, so weigh them after prepping.
Potato varieties: 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: I have deliberately kept the stock quantity lower than many other soup recipes. If the soup is too thick after blending, add a little extra stock at the end to reach your preferred consistency.
Cream: Thickened cream adds richness and a silky finish. It is stirred through at the end rather than blended in. You can reduce the amount or leave it out altogether for a lighter soup.
Storage: Leftover soup 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. The cream causes the soup to split and the texture changes upon reheating.
TM31: This recipe has not been tested in a TM31. TM31 users please be aware the bowl capacity may not be sufficient for this recipe.
