Let the machine do the work with this leek and potato soup in the soup maker; delicious but subtle, creamy without the need for cream. This is a no sauté recipe – simply load up the machine, press go and half an hour later you have perfect soup!
Soup maker leek and potato soup
Some recipes add up to something beyond the sum of their parts – and this soup maker leek and potato soup is one of them.
Minimal ingredients lead to a perfectly creamy, velvet textured pretty pale green soup, without the need to sauté, simply prep the ingredients and load up the machine.
See also
- My mushroom soup in a soup maker; a versatile recipe as it can use any type of mushroom.
- Delicious and full bodied thanks to the lentils and gentle heat from the spice, make my soup maker carrot and lentil soup.
- Carrot and parsnip soup made in the soup maker is a fuss free version of the classic stove top recipe
- If you love your soup maker as much as me, here are all my soup maker recipes
I’ve pared this recipe right back to basics, focussing on the delicious paring of the leek and the potato. The potato adds body and makes the soup creamy without needing to add cream
Generally a soup maker makes excellent soup, but it is not so strong on recipes that contain lots of alliums (onions, garlic, leeks etc) – as these generally need long slow sautéing to produce the best flavour, so I’ve removed the onion so the leeks can shine without being overwhelmed.
This is an adaptable recipe: you want approximately the same weight of leek and potato. If in doubt use less potato as a blended potato soup can go gloopy.
Why make leek and potato soup in the soup maker?
- No sauté – “dump and go recipe” – with minimal preparation, the soup maker does all the work.
- Perfect for bulk cooking – a large soup maker can make about 1.7 litres of soup, which is more than 7 cups, or 6 generous portions!
- A classic reworked to be as delicious when made in a gadget.
Soup maker leek and potato soup – ingredients
- Leeks – choose leeks which are largely white, and not too tough. You certainly do not need expensive baby or trimmed leeks here. If you grow your own you need about 300g prepared weight.
- Potato – to thicken the soup and give it a creamier texture. This can be either a floury or waxy potato. If you can use one with a clear unblemished skin which doesn’t need peeling.
- Stock/broth – vegetable or chicken. You don’t need to make up a stock in advance but can just throw a stock cube in as this is a blended soup.
- Milk – Any will do. This adds some creaminess and flavour. Use a non dairy if you prefer.
It is absolutely fine to add some milk to the soup maker. I’d not fill it completely with milk as it will boil over, but it is diluted here and the machine is not filled to the maximum.
- Garlic granules – as this is a no sauté soup I prefer the granules rather than fresh garlic. It also saves some prep work.
- Olive oil – I like an unrefined extra virgin olive oil, this adds to the texture and flavour of the soup. You can also use butter. Generally the addition of fats and oils to a soup help you absorb the nutrients.
How to make leek and potato soup in a soup maker – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this soup maker leek and potato soup recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Prepare the vegetables. You don’t need to make them look pretty or spend much time chopping as this is a blended soup.
- Leeks – Trim the root and any woody tough leaves. Cut in half lengthwise and the into 2.5cm / 1″ pieces. If necessary wash any dirt away.
- Potato – cut into chunks. No need to peel if your potatoes are clean with unblemished skin. Much of the flavour and nutrition is in the peel!
Step Two – Add the prepared leeks, potatoes, garlic granules, and the stock cube or pot to the soup maker. Pour in the milk, then add water so the raw vegetables are about 5cm / 2″ or so above the water line.
Helen’s Pro Tip
When making soup I always try to use a little less liquid than I think it will need. You can always add more, but you can’t take it out, and too much liquid will dilute the flavour.
Step Four – Put the lid on the jug and select the smooth soup programme and let the soup maker work its magic! This will take about half an hour depending which model of soup maker you have.
Step Five – At the end of a smooth soup cycle, the machine will carry out one last long blend process and the soup will be ready.
Taste and adjust the seasoning if necessary briefly pulsing it in. If you want to thin the leek and potato soup can you do so with a little extra water or milk.
Serving suggestion
Garnish with fresh parsley and dot with your favourite flavoured oil or swirl with cream.
Variations
- For a paler soup, use only the white parts of the leeks and peel the potatoes. This makes the soup dinner party worthy especially if you garnish with some finely chopped chives.
- Add a chopped stick of celery, some fennel or a chopped apple to vary the flavour a little
- Whizz in half a bag of baby spinach leaves at the end for an extra potion of vegetables and a vibrant green soup.
- Make it richer by adding a knob of butter and pulsing it in at the end.
- If you have leftover boiled, baked or mashed potato to use up, you can add at the start of cooking, reducing the quantity of raw potato.
- Although this recipe is flexible do not get carried away and add extra potato, too much will make the soup gummy.
Storage
Fridge – Allow your soup maker leek and potato soup to cool, pack into containers, seal and keep in the fridge for up to 3 days.
Freezer – Once cold, pack into containers, seal and freeze. Store for up to 6 months. This soup will separate as it defrosts, but this is easily fixed with a good stir as it reheats and it will be as good as it was fresh from the soup machine.
Reheating – Defrost in the fridge overnight, or on the kitchen worktop for a few hours. Reheat your soup in a pan on the stove top, or in a safe container in the microwave.
When using the microwave, I always use a Pyrex jug for safe and easy handling – it is easier to lift in and out, and I prefer not to reheat in plastic.
Hints and tips
- So you never end up with thin soup always add less liquid than you think you will need. A good rule of thumb is to have the liquid level about 3-5cm / 1-2″ below the vegetables.
- It is far easier to clean a soup maker while it is still warm. Rinse it under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
Is a soup maker worth it?
I’ve love my soup maker – if you are reading this then you probably either already have a soup maker – or are thinking of getting one.
Until I got mine I was a bit sceptical about soup makers, but after I’d used it twice I fully understood what all the fuss was about ad now I am a paid up member of team soup maker! Perfect soup every time, the machine does all the work, and you can go off, leave it to do it thing and forget all about it.
My full review of the Ninja Soup Maker – the one I use – can help you make up your mind.
FAQS
As long as the skins are clean and fairly thin, I don’t bother. It’s all extra fibre, you don’t notice it in a blended soup, and you maximize the nutrition by leaving the skin on.
You do need to chop the vegetables up into chunks before adding, as the soup maker cannot handle a whole potato. You can be very rough and ready, though, so you really don’t need to spend much time on this.
You have used too much potato. Potato releases starch as it is blended, which makes the soup creamy, and adds body, but too much will make it gluey and gloopy. The soup maker has a very powerful blend function which pulverises the potatoes. Err on the side of caution.
Never, it is subtle and delicious Use a good quality stock and adjust the seasoning. A little butter also makes a world of difference to the flavour.
No soup maker? No problem!
Whichever way you make it leek and potato soup is delicious!
- Make leek and potato soup the traditional way on a stove top.
- Slow cooker leek and potato soup will gently cook all day whilst you do something else
- For a twist on the traditional try this roasted leek and potato soup
More soup recipes
- If you really love soup (we do) I’ve got well over 50 soup recipes!
Leek and Potato Soup in the Soup Maker
Ingredients
- 300 g leeks (2 medium leeks)
- 300 g potato (2 medium potatoes)
- 1 tbsp olive oil
- 1 stock cube or pot
- ½ tsp garlic powder/granules
- 200 ml milk
- 500 ml water (according to recipe directions)
- salt and black pepper (to taste)
Instructions
- Prepare the leek and potato Leeks – Trim the root and any woody tough leaves. Cut in half lengthwise and the into 2.5cm / 1 inch pieces. If necessary wash any dirt away.Potato – cut into chunks. No need to peel if your potatoes are clean with unblemished skin. Much and the flavour and nutrition is in the peel!300 g potato, 300 g leeks
- Add the prepared leeks, potatoes, garlic granules, and the stock cube or pot to the soup maker.Pour in the milk, then add water so the raw vegetables are about 5cm / 2 inches or so above the water level.1 tbsp olive oil, 1 stock cube or pot, ½ tsp garlic powder/granules, 200 ml milk, 500 ml water
- Put the lid on and select the smooth soup programme. When the machine has finished. serve.
- Taste and adjust the seasoning if necessary briefly pulsing it in. If you want to thin the leek and potato soup can you do so with a little extra water or milk.salt and black pepper
Notes
- This recipe is flexible, but do not add lots of extra potato as the final soup could end up gluey.
- It is absolutely fine to add some milk to the soup maker. I’d not fill it completely with milk as it will boil over, but it is diluted here and the machine is not filled to the maximum.
- It is far easier to clean the soup maker while it is still warm. Give it a good rinse under the hot tap, fill with warm water and add a few drops of washing up liquid. Set to blend for a few seconds. Then rinse again and leave to dry.
Liz
I’ve tried several recipes for leek and potato and yours is easily the best as you leave the onion out. I was about to give up until I tried your version
Sharon
I made this yesterday for lunch, had some more today and am looking forward to another bowl tomorrow!
Anne
Like you I really didn’t think I needed a soup maker – but I was wrong.
I think I’ll be making this at least once a week all winter to feed the family.
Helen Best-Shaw
I know – new favourite gadget!
tim
Can you also add cream? Although it was very creamy?
Helen Best-Shaw
You can, add at the end of the cycle and pulse it in.