leek and potato soup in soup maker
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leek
The leek is a vegetable, a cultivar of Allium ampeloprasum, the broadleaf wild leek (syn. Allium porrum). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus Allium also contains the onion, garlic, shallot, scallion, chive,[1] and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or tareh, are also cultivars of A. ampeloprasum, although different in their uses as food.[2]
Nutrition
1⁄2 oz) reference amount supplies 255 kilojoules (61 kcal) of food energy, and is a rich source (20% of more of the Daily Value, DV) of vitamin K (45% DV) and manganese (23% DV). It is a moderate source (10-19% DV) of vitamin B6, folate, vitamin C, and iron (table).
Soup maker leek and potato soup
Ingredients for this recipe:
- 225g potatoes , peeled and cut into 1cm pieces
- 1 small onion , cut the same size as the potatoes
- 1 large leek , sliced
- 450ml light chicken or vegetable stock
- 60ml whipping cream , plus a drizzle to serve
- 60ml whole milk
- small knob of butter
- finely chopped chives
Method
- STEP 1
Put the potatoes, onions, most of the leeks (keep a handful of the white leek for later) and chicken stock into a soup maker and press the ‘smooth soup’ function. Make sure you don’t fill the soup maker above the max fill line.
- STEP 2
Once the cycle has complete, add most of the cream and all the milk, and blend again briefly. Use the ‘keep warm’ or ‘heat’ function to keep the soup warm while you make the topping.
- STEP 3
Finely shred the remaining white part of the leek. Heat the butter in a small frying pan, and gently cook the leek for a few mins until it is softened but not coloured.
- STEP 4
Drizzle the remaining cream over the soup, and top with the leeks, a scattering of chives and some black pepper
Leek and Potato Soup in a Soup
Ingredients
- 2 medium leeks, sliced
- 300g potato, peeled and diced
- 1 onion, chopped
- 2 cloves garlic, peeled and crushed
- 1 litre vegetable stock
Instructions
- Prepare the ingredients by peeling the onion and chopping it up, trimming the roots and tops of the leeks and finely slicing, peeling the garlic cloves and crushing and peeling and dicing the potatoes.
- Optional:add 1 tbsp. olive oil to either your soup maker (if it has a sauté function), or a saucepan. Gently sauté the onions for 2 minutes, stirring frequently. Add the leeks and garlic and sauté for a further 2 to 3 minutes, until they start to soften.
- Switch off the sauté function/transfer ingredients to your soup maker. Add the potatoes to the soup maker.
- Add approximately 1 litre of vegetable stock (make sure you stay within the minimum and maximum guidelines on your soup maker)
- Stir the ingredients around with a wooden spoon. Set the soup maker off on the smooth setting.
- Season according to taste
Notes
Sautéeing the ingredients is optional. I have the sauté function built in to my soup maker so it makes this step much easier. If you don’t have this function you can just add all the ingredients to the soup maker if you prefer, skipping step 1.
Different soup makers – I have made this using both a Morphy Richards Soup Maker (1.6L) and the Ninja Soup Maker (1.4L). For different size soup makers just adjust the amount of ingredients slightly to make sure everything fits in.
Leek and Potato Soup in Soup Maker
Ingredients
- 2 Tbsp butter
- 2 cloves garlic, chopped
- 1/2 cup onion, chopped
- 3 cups potatoes, peeled and cubed
- 2 cups leeks, cleaned and chopped
- 4 cups chicken stock
- 1/2 cup heavy whipping cream
- Salt and pepper
Instructions
- If your soup maker has a SAUTE function, add the butter, garlic, and onion to the jug and press SAUTE. If it doesn’t have a SAUTE function, start with Step 2.
- Add remaining/all ingredients to the soup maker in the order listed. Stir before installing the lid.
- Select SMOOTH SOUP function, then START.
- When the soup in done, serve immediately.
Nutrition Information:
YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 385TOTAL FAT: 20gSATURATED FAT: 11gTRANS FAT: 1gUNSATURATED FAT: 7gCHOLESTEROL: 56mgSODIUM: 490mgCARBOHYDRATES: 43gFIBER: 4gSUGAR: 9gPROTEIN: 11g
How to Serve Leek and Potato Soup
Toppings If you follow the recipe as is and go light on the seasonings, you could add a bit more flavor with your toppings. Here are some suggestions that perfectly complement the flavor of the soup:
- Crumbled bacon
- Chopped chives
- Grated parmesan cheese
- Crumbled blue cheese
- Croutons
- Drizzle of cream
CHUNKY LEEK AND POTATO SOUP INGREDIENTS
Apart from the leek and potato the other 2 vegetables I used in this soup are onion and celeriac (this one adds lots of flavour without being necessarily detectable). You won’t need to use any more vegetables! I also added a bay leaf and allspice berries into the pot and cooked it all in vegetable stock. I used white pepper (it’s marvellous with leek) and onion granules to enhance the flavour of the leek.
Can you Freeze Leek and Potato Soup?
Yes, you can, so if you make too much you can freeze it for another day. I quite like the look of these Reusable Freezer Bags, I might have to be buying them myself.
TO PREPARE HOW THE VEGETABLES?
Isf you are using the Froothie Evolve, which also cooks the vegetables before blending then all you need to do is wash and roughly chop the vegetables. There is no need to peel the potatoes or carrot
.To prepare the leeks you will first want to trim the top of the leek and leave the root in place. Then slice the leeks vertically just above the root to the end, repeat this again on the other side of the leeks so you have 4 sections. Then full wash the leeks under a cold tap to remove and dirt. Once clean, shake dry and slice into chunks. Discard the root of the leek when finished.
HOW LONG WILL THE SOUP KEEP?
Although there is a creaminess to this leek and potato soup, this soup is vegan and does not contain any added cream or dairy. Instead the creaminess and richness comes from the starch released in the potatoes. Therefore, this soup will happily and safely keep in the fridge in an airtight container for up to 5 days.
CAN I FREEZE LEEK & POTATO SOUP?
This soup can be frozen and I often make it in large batches to pop in the freezer for quick lunches. One thing to bear in mind is that when potatoes freeze they can become slightly grainy once defrosted, but this does not affect the taste in any way. However, the graininess does not seem to be very noticeable in this particular soup.
Quick Leek & Potato Soup
Ingredients
- 1leek (small, chopped)
- ▢3potatoes (small or 2 larger (1 inch chunks))
- ▢1carrot (sliced)
- ▢1onion (small, chopped)
- ▢2knorr vegetable stock pots
- ▢1garlic clove (small)
- ▢1litre water
- 1 tsp salt (to season)
- ▢1 tsp black pepper (to season)
- ▢15 g butter ((OPTIONAL, if you are following a vegan diet omit the butter))
- ▢1 tbsp sunflower oil (IF USING HIGH SPEED BLENDER OMIT THE OIL
Instructions
If using Froothie Evolve High Speed Blender
- On the Froothie Evolve, use the hot glass jug and appropriate lid.
- Wash and prepare all vegetables, chop into approximately 1 inch sized chunks.
- Add all ingredients to the Evolve jug. Ensure the lid is secure and switch on the machine.
- Using the menu button set to either “smooth soup” or “chunky soup” depending on how you like your soup. Select start and allow it to finish the program.
- Once the program complete, turn off the Froothie Evolve. Using the lid, press the button to remove steam (careful not to have your hand above it!) Then release the lid, pour and serve
Notes
This recipe includes nutritional values for both the optional butter and oil.
Instructions are shown for both traditional method of cooking and also for using the Froothie Evolve High Speed Blender.
HOW LONG DOES THE SOUP LAST IN THE FRIDGE?
If kept in a good plastic container, the soup will be ok for 2-3 days. My fussy-pants girls don’t like having the same dish for lunch and dinner, so, if I have leftovers from lunch, we usually serve them the next day, rather than the same day for dinner.
WHAT ARE THE BEST HERBS FOR THIS SOUP?
Less is more sometimes, and rather than going for stronger spices, l like to taste the very flavours of the vegetables used. I usually go for fresh parsley to finish the soup off, and dry mixed herbs just before the soup is ready. If you don’t happen to have mixed herbs, or Italian herbs, thyme is the next best thing.
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