Leek and Potato Soup in a Soup Maker

⭐ 4.4 (250 votes) 🕒 Prep Time: 5 mins | Cook Time: 30 mins | Total Time: 35 mins 👤 Servings: 4 | Calories: ~116 kcal This creamy leek and potato soup is simple, hearty, and perfect for chilly days. The soup maker does most of the work, giving you a comforting bowl of goodness with minimal effort.

Equipment

• Soup maker
• Knife & chopping board
• Soup freezer container (optional)

Ingredients

• 2 medium leeks, chopped
• 250–300 g potatoes, diced
• 1 onion, chopped
• 2 garlic cloves, crushed
• 800 ml vegetable stock (up to 1 liter)

Instructions

1. Prepare all vegetables by peeling, trimming, and chopping as needed.
2. (Optional) If your soup maker has a sauté feature (or using a pan), heat 1 tbsp olive oil and cook the onion for a couple of minutes. Add the leeks and garlic and cook until slightly softened.
3. Place the vegetables into the soup maker, along with the diced potatoes.
4. Pour in the vegetable stock, making sure you don’t exceed your soup maker’s maximum fill line.
5. Stir briefly to make sure nothing is stuck to the bottom, then set your soup maker to either the smooth or chunky cycle.
6. Once the program finishes, season to taste.
7. For a finishing touch, top with fresh chives, croutons, or crispy bacon bits before serving.

Notes

The sauté step deepens the flavor, but if you’d like to skip it, you can simply add all the raw ingredients straight into the soup maker.