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    Home » Recipes » Thermomix Recipes » Thermomix Leek and Potato Soup

    Published: Jul 29, 2020 · Modified: Feb 1, 2023 by Marianne Rogerson · This post may contain affiliate links.

    Thermomix Leek and Potato Soup

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    This Thermomix Leek and Potato Soup is creamy and warming and delicious. Top with crispy cheesy croutons for the perfect lunch on a cold day.

    A simple leek and potato soup is a French classic, and this Thermomix recipe makes it even quicker and easier to make.

    Thermomix Leek & potato soup in bowls on table

    There's no chopping and stirring required as you let the Thermomix do all the hard work. And there's no extra washing up to do as you transfer from pan to blender - it's all done in the one bowl. Perfect!

    Homemade leek and potato soup ingredients

    Leek & potato soup has a simple list of ingredients, so hopefully not too much shopping is required!

    Ingredients for Leek & potato soup
    • Vegetables - This easy leek and potato soup recipe uses the classic combination of leeks, potatoes, onions and garlic. For leeks, remember only to use the white and pale green sections. For the potatoes, any are fine, but aim for ones that are suitable for mashing for the best potato leek soup.
    • Butter
    • Stock - you could use either chicken or vegetable stock here. I like to use a homemade chicken bone broth for the extra nutrients that it adds. Otherwise I use a tablespoon of Thermomix stock paste diluted in water.
    • Cream - I like to use double cream to give a wonderful rich creamy texture to the soup. However, as the potatoes are quite creamy anyway, you can get away with single cream, or even milk if you are watching your calories.

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    How to make leek and potato soup in the Thermomix

    Making leek and potato soup in the Thermomix is so quick and easy.

    The only preparation required is roughly chopping the leeks and onions, and peeling the potatoes and garlic.

    Thermomix Potato leek soup in a bowl

    Then you let the Thermomix do all the work - chop and saute the vegetables, cook them all in the stock, then blend and finally mix through the cream.

    The whole thing takes around 30 minutes, and for most of that you can sit down and enjoy a cup of tea while the Thermomix works its magic.

    Making croutons for soup

    A lot of leek and potato soup recipes suggest sprinkling crispy bacon pieces on top of the soup, but I am a bit of a sucker for a cheesy crouton on mine.

    Croutons on Thermomix Leek Potato soup

    To make the croutons, just cut up a couple of slices of bread. Toss in olive oil and mix through some grated parmesan. Then bake in a pre-heated oven for around 10-15 minutes until they are golden brown.

    Love Soup? You may also like these Thermomix Recipes:

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    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @mamalovestocookblog and follow along on Pinterest and Facebook! Enjoy!!! 

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    Thermomix Leek and Potato Soup.

    Thermomix Leek and Potato Soup

    This Thermomix Leek and Potato Soup is creamy and warming and delicious. Top with crispy cheesy croutons for the perfect lunch on a cold day.
    5 from 3 votes
    Print Pin Rate
    Course: Soup
    Cuisine: French
    Prep Time: 5 minutes
    Cook Time: 30 minutes
    Total Time: 35 minutes
    Servings: 4 bowls
    Calories: 440kcal
    Author: Marianne Rogerson

    Ingredients

    • 1 small onion peeled and quartered
    • 2 leeks rougly chopped (white and light green parts only)
    • 2 garlic cloves
    • 30 g butter
    • 600 g potatoes peeled and roughly chopped
    • 800 g stock
    • 100 g heavy cream

    For the croutons

    • 2 slices bread
    • ½ tablespoon olive oil
    • 1 tablespoon grated parmesan

    Instructions

    • Add onion, leeks and garlic to the Thermomix bowl. Chop for 5 seconds / speed 5.
    • Add butter to the bowl. Saute for 3 minutes / 100 degrees / speed 1 with the simmering basket on the lid in place of the MC.
    • Add potatoes to the bowl. Cook for a further 5 minutes / 100 degrees / speed 1.
    • Add stock to the bowl and cook for 20 minutes / 100 degrees / speed 1.
    • insert the measuring cup and blend for 30 seconds / speed 9. Taste and season with salt & pepper.
    • Add the cream and mix for 20 seconds / speed 4.
    • Serve with croutons and a sprinkle of fresh parsley leaves.

    To make the croutons

    • Pre-heat the oven to 190C / 375F.
    • Cut the bread into cubes.
    • Toss the bread cubes in the olive oil mix through the parmesan.
    • Place in a baking tray and bake in the oven for 10-15 minutes until crispy and golden brown. Give them a shake every 5 minutes or so.

    Notes

    If using the TM6 measuring cup (MC), when cooking at temperatures over 95 degrees, Thermomix recommends using the simmering basket on the lid in place of the MC.

    Nutrition

    Calories: 440kcal | Carbohydrates: 54g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 462mg | Fiber: 5g | Sugar: 9g
    Tried this Recipe? Pin it for Later!Mention @mamalovestocookblog or tag #mamalovestocook!
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    Reader Interactions

    Comments

    1. Dean Caplin says

      October 06, 2022 at 6:48 pm

      800g of stock ?? is that water/stock concentrate combined together ??

      Reply
      • Marianne Rogerson says

        October 06, 2022 at 9:42 pm

        Yes you can use any stock. If you are using Thermomix stock paste then you’d use 800g of water plus 1.5 tablespoons of stock paste.

        Reply

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