There is something so homely about leek and potato soup. Thick, creamy and so so warming, it is perfect for those cold, miserable winter days that appear all too often over here in the UK.
The thermomix is absolutely brilliant for soups and makes short work of leek and potato. Toss a few organic ingredients in, twizzle a few nozzles and hang around for half an hour or so…why not throw some garlic parmesan croutons together while you wait!
What you’re finished with is a delicious, healthy, heart-warming dish, nothing better at this time of year.
Make sure you make plenty – cover what’s left with clingfilm and leave in the fridge and you’ve a ready made lunch for the next few days.
If you want to go for the healthier option, don’t peel the potatoes. They’re full of lots of fibre and nutrients. But if you’re serving guests for dinner, a quick peel will give you a smarter, purer dish. We didn’t peel them in these photos.
what you’ll need
Equipment: thermomix (we have the TM5)
INGREDIENTS
leek and potato soup – thermomix:
- 2 leeks, roughly chopped
- 1 onion, peeled and quartered
- 2 garlic cloves, peeled
- 20g butter
- 700g potatoes, cubed
- 850g vegetable stock
- chives
- cream
- garlic parmesan croutons
METHOD
Throw your leeks, onion, garlic and butter into the thermomix bowl and mix, 5 sec/speed 5.
Scrape down the sides and cook 5 minutes/100C/speed 1.
Add your potatoes and stock. Cook 25 minutes/100C/speed 1.
Check the potatoes are tender – cook for a further 5 minutes if not.
Blend 30 seconds/speed 8.
Serve immediately: garnish with cream, chives and garlic parmesan croutons.
Or leave to cool before refrigerating for up to 3 days.
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