Leek & Potato Soup

Ingredients

• 350 gpotatoes, peeled and diced
• 300 gleeks, washed
• 300 mlsemi-skimmed milk
• 500 mlvegetable stock
• 1 1/2 tspsea salt
• 1/4 tspblack pepper
• optional, to tastecrispy bacon

Instructions

1. 1

   Prepare the vegetables

   Wash, peel and chop 350 g potatoes and 300 g leeks. Add them to the soup maker with 300 ml semi-skimmed milk, 500 ml vegetable stock, 1 1/2 tsp sea salt and 1/4 tsp black pepper.

2. 2

   Blend the soup

   Select the smooth setting and let the soup maker cook and blend the soup.

3. 3

   Adjust the thickness

   If the soup is thicker than you like, add a little more stock until it reaches your preferred consistency.

4. 4

   Add the topping

   Serve as it is to keep the soup vegetarian, or finish with crispy bacon.

What is leek and potato soup?

Leek and potato soup is a familiar British combination of mild, savoury leeks and starchy potatoes, blended into a smooth, filling soup. This version uses a soup maker to cook and blend the ingredients in one appliance.

The potatoes give the soup body, while milk softens the texture. Crispy bacon is an optional salty topping rather than part of the vegetarian base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 187 calories, 8g protein, 36g carbs, 2g fat.

The potatoes provide most of the carbohydrates, while the milk contributes some protein and fat; the vegetable stock and leeks add flavour and volume. Pair a serving with a protein-rich side or salad to round out the meal.

Choosing and preparing the vegetables

Leeks: Wash them thoroughly, separating the layers if needed to rinse away any grit. Chop them so they fit comfortably in the soup maker.

Potatoes: Peel and dice them as directed so they cook evenly alongside the leeks. Keep the pieces reasonably uniform rather than leaving very large chunks.

Getting the smooth texture

Smooth setting: Use the soup maker's smooth programme and let it complete its cycle. The machine handles the cooking and blending, so there is no need to transfer hot soup to a separate blender.

Consistency: Potato starch thickens the soup as it blends. Add extra stock a little at a time if you prefer a looser result.

Seasoning the soup

Salt and pepper: The recipe seasons the soup before blending, so the flavour is distributed throughout. Stock can vary in saltiness, so taste before adding any extra seasoning at the table.

Bacon: If using it, add crispy bacon when serving so it stays distinct from the smooth soup. Leave it off for a vegetarian bowl.

Timing and doneness

The stated total time is 45 minutes, with the soup maker doing most of the work after the vegetables are prepared. Follow the appliance's smooth setting rather than relying on a separate hob cooking time.

The soup is ready when the programme has finished and the texture is evenly blended. If it seems too thick, loosen it with more stock as described in the method.

What to serve with it

Serve the soup on its own for a simple bowl, or add crispy bacon for a savoury contrast. Bread or toast also makes a practical accompaniment for dipping.

For a more balanced meal, pair a bowl with a source of protein or a side salad, particularly if serving without bacon.

Recipe notes & tips

• Wash the leeks carefully to remove grit from between their layers.
• Cut the potatoes and leeks into pieces that fit easily in your soup maker.
• Check the stock's saltiness before adding extra seasoning after blending.
• Add extra stock gradually so you can stop when the soup reaches your preferred thickness.
• Keep bacon as a separate topping if you want to serve both vegetarian and non-vegetarian portions.

Variations

• Extra pepper: Add a little more black pepper at the table for a sharper finish.
• Herb finish: Scatter chopped fresh chives over the soup just before serving.
• Bacon topping: Add crispy bacon for a salty, savoury contrast.
• Looser soup: Stir in extra vegetable stock after blending until the consistency suits you.
• Dairy-free version: Replace the semi-skimmed milk with an unsweetened plant-based alternative.

Common mistakes to avoid

• Gritty leeks: Rinse between the layers before chopping and adding them to the soup maker.
• Uneven pieces: Chop the vegetables into reasonably even pieces so they cook consistently.
• Too-thick soup: Add a little extra stock at a time rather than pouring in a large amount at once.
• Over-seasoning: Taste the finished soup before adding more salt, as the stock may already be salty.
• Soft bacon topping: Add crispy bacon when serving so it does not lose its crunch in the soup.

How to store

Cool leftovers promptly and keep them in a covered container in the fridge for up to 3 days. Reheat gently until piping hot, stirring regularly; add a splash of stock or milk if the soup has thickened. Store bacon separately where possible.

Frequently asked questions