Creamy Leek & Potato Soup Recipe – Easy & Delicious
My dear foodies, let me introduce you to a recipe that will steal your heart and warm you up from the inside out – Leek & Potato Soup. This vegan and easy-to-make soup is prepared in the Thermomix, making it even more effortless to cook. Not only does it make use of fresh ingredients like garlic, leeks, potatoes, and carrots straight from your pantry, but it also packs a flavorful punch.
Picture this – a creamy vegan potato-based soup with leeks and onions all cooked together creating a decadent and aromatic aroma that fills the room. With an extra virgin olive oil garnish, this soup is perfect to serve as an appetizer or main course. It’s a dish that is both healthy and delicious for any time of year.
Now, some of you may be thinking “I’m not vegan, so I can’t eat this.” Let me assure you that this soup packs enough flavor to stand up against any non-vegan counterpart. Not only is it packed with nutrients, but it’s also dairy-free and gluten-free, making it ideal for those with intolerances.
So whether you’re looking for a cozy meal on a cold winter day or something refreshing on a hot summer day, this recipe is perfect for everyone! So grab your Thermomix and let’s get cooking!
Why You’ll Love This Recipe
My dear reader, let me tell you why you’ll fall in love with this Leek & Potato Soup recipe. This soup is not only rich in flavor but also incredibly healthy, as it is vegan and dairy-free. It is prepared using a Thermomix which ensures the recipe comes together quickly and makes cooking effortless.
The soup’s combination of creamy potatoes and lightly garlicky leeks blended with extra virgin olive oil and vegetable stock paste creates a mouth-watering broth that will leave you craving more. The ingredients are wholesome and nutritious, making it an excellent source of vitamins and minerals for those who are health-conscious.
One of the best things about this recipe is its simplicity, taking under 30 minutes to make. Whether you are a seasoned chef or new to the kitchen, this soup recipe is perfect for anyone. Moreover, as there are no animal-based products used in this dish, vegans and vegetarians can savor it without any worry.
Another wonderful feature of this dish is its versatility- being a vegan soup means it pairs beautifully with various meals or enjoyed on its own as a light snack. It’s also customizable which allows you to experiment with different ingredients to cater to your preferences, such as adding more garlic or spices like pepper or salt for added zing.
In conclusion, this recipe brings together some of mother nature’s most delicious and nutritious ingredients into a warming bowlful of goodness that everyone should indulge in frequently. The simplicity, health benefits, aroma, and rich taste all come together to create one mouthwatering soup recipe that you wouldn’t want to miss out on!
Ingredient List
Let’s take a closer look at the ingredients required for this creamy vegan leek and potato soup recipe.
- 2 leeks (white and light green parts only), roughly chopped
- 1 onion, roughly chopped
- 2 garlic cloves, peeled
- 2 celery ribs, roughly chopped
- 2 carrots, peeled and cut into chunks
- 400 g potatoes, peeled and cut into chunks
- 40 g extra virgin olive oil
- Salt and black pepper, to taste
- 1 L vegetable stock (made from stock paste)
This thermomix potato leek soup is a perfect solution for anyone looking for a quick and easy weeknight dinner. All these ingredients can be easily found in any grocery store or farmers market. This recipe does not require any difficult-to-find or unusual ingredients.
The Recipe How-To
To start this leek and potato soup recipe, go ahead and wash and chop the vegetables. Begin by trimming the 2 leeks and roughly chopping them into thin rings, using both the white part and the light green part. Make sure to use all of it because this is what gives the soup its deep leek flavor.
Next, roughly chop one medium onion, 2 carrots, and 2 garlic cloves. You want to make sure that they are all a similar size so that they cook evenly in the soup.
Finally, peel 400g of potatoes and cut them into rough chunks.
Cooking in the Thermomix
First, add 40g of extra-virgin olive oil to your Thermomix mixing bowl. Then, add in the chopped onion, leeks (both white and green parts), carrots, and garlic.
Set your Thermomix to 10 seconds at speed 5, this will help chop everything finely.
Now it’s time to cook! Add a pinch of salt and pepper to taste before setting your Thermomix for 8 minutes at 100 degrees Celsius on speed 1.
Once done, scrape down any bits stuck on the sides before adding in your roughly chopped potatoes. You’ll then need to add enough water or vegetable stock to just cover the potatoes. Finally, add a teaspoon of vegetable bouillon paste.
Switch back on for another round of cooking; set it for 20 minutes at 100 degrees Celsius on speed 1. With our trusted Thermomix, we get a velvety-smooth texture for our soup.
Blending Your Leek & Potato Soup
After cooking, wait for a few minutes to let your temperature go down; alternatively, you can put a cloth over your lid while blending your soup so that any steam doesn’t escape.
Starting at speed 3 then increasing up to 7 progressively, blend until it becomes lovely and smooth. This gives you that restaurant-style creamy vegan potato soup!
If at any time it’s too hot or you want a chill effect to release excess heat while blending is ongoing- pull off your measuring cup while blending with just a gentle pressure using your spatula or serving spoon in place of your lid’s measuring cup.
Serving
Your deliciously-satisfying yet simple leek and potato soup is ready! Enjoy its creamy vegan goodness by garnishing with extra virgin olive oil drizzle and some fresh thyme or parsley!
This recipe makes approximately 4 servings- perfect for cozying up in front of fireplaces during cold weather nights or even serving as an appetizer before dinner parties!
Substitutions and Variations
My dear, if you’re looking to add a little twist to this classic recipe, I have some wonderful substitutions and variations for you. Whether you’re looking for a dairy-free, gluten-free, or plant-based option, or simply want to experiment with some new flavors, here are some substitutions and variations that I think you’ll love:
– Cauliflower: For a lighter taste, try swapping the potatoes for cauliflower. The result will be an equally creamy soup with more of a subtle flavor.
– Carrot Soup: Adding carrots to the mix will bring some natural sweetness to the soup. Chop two carrots in large chunks and sauté them with the onions and leeks before adding the potatoes and stock paste.
– Coconut Milk: If you want a vegan-friendly and dairy-free option, replace the olive oil with coconut oil and add 1/2 cup of coconut milk to the soup before blending for a creamier consistency.
– German Potato: Infuse your soup with German flavors by adding some smoked sausage (if not vegan) or smoked tofu along with some chopped parsley before serving.
Remember that cooking is all about experimentation! Don’t be afraid to add your own unique spin on this recipe. I hope these variations inspire you to create something truly special.
Serving and Pairing
Serving and pairing this potato leek soup is as easy as sipping on a warm cup of tea on a chilly afternoon. This soup has a comforting flavor that warms the soul and soothes the body, perfect for an evening in with loved ones. I suggest serving it hot or warm, topped with fresh herbs or a sprinkle of black pepper to enhance its flavor.
Pairing this soup with crusty bread or crackers is always a good idea. The bread’s crispness complements the soup’s creamy texture and rich flavors, while the crackers add an extra crunch. For those who are gluten-free or dairy-free, serving cauliflower or carrot soup would be an excellent option, made with plant-based ingredients that give them a velvety and satisfying consistency.
You can also try pairing this vegan soup with different beverages such as white wine, rosehip tea, or coconut water. These drinks provide a refreshing balance to the richness of the dish, elevating the dining experience to another level.
In summary, there are many ways to enjoy this vegan potato leek soup. Whether you serve it for lunch or dinner or pair it with one of several options, this recipe is sure to impress. Try out these suggestions and become creative; you never know what new flavors might come up!
Make-Ahead, Storing and Reheating
As convenient as this soup seems to be, it can also be made ahead of time, stored and reheated without losing its taste or texture. The reason for this is the fact that the soup has a creamy vegan base, made with extra virgin olive oil and vegetable stock. It keeps well in the fridge for up to 4 days in an airtight container, or in the freezer for up to 3 months.
To make ahead of time, simply follow the recipe as normal and store it in your fridge or freezer until you are ready to reheat it. To reheat from the fridge, pour your desired amount of soup into a medium saucepan, and stir occasionally over low heat on the stove until warmed through. If you are reheating from frozen, allow it to defrost overnight in the fridge before reheating.
For best results, I would advise against microwaving because it can alter the smooth texture of the soup. However, if you have no other option but to use a microwave, start by reheating at 30-second intervals on medium power, stirring after each interval until heated evenly.
This soup reheats so well that it tastes just as good as it would when it was first prepared. It is perfect for those hectic weekdays when preparing dinner each night can seem like a daunting task. With this soup recipe, simply prep ahead of time and enjoy whenever you need a comforting bowl of warm goodness!
Tips for Perfect Results
One of the most important things to keep in mind when making any soup, and especially potato-leek soup, is that you want to let all of the flavors meld together. You can do this by allowing the soup to simmer on low heat for at least 30 minutes before serving. This will ensure that the potatoes soften and break down, creating a creamy texture while the leeks infuse their earthy flavor into every bite.
Another crucial tip is to be careful with the seasoning. Although this soup requires only a few simple ingredients, it’s essential to add enough salt and pepper to bring out the savory flavor of the potatoes and leeks.
When preparing your ingredients, it’s important to chop them roughly or coarsely, as opposed to finely dicing them. This way, you can create a rustic texture that adds depth and heartiness to each bite, making it more satisfying and filling.
If you’re using a Thermomix device for the first time, make sure you familiarize yourself with all its functions before you start cooking. It may take some practice to get used to the machine’s precise measuring and mixing capabilities, but once you’re comfortable with it, you’ll see why so many people swear by it.
Finally, don’t be afraid to experiment! The beauty of soups is their versatility; you can easily swap out ingredients to suit your taste or use what’s readily available in your pantry. Try adding cauliflower or carrots for a vegetable soup or using coconut milk instead of stock to make it dairy-free.
By following these tips, you’ll be well on your way to creating a delicious vegan potato-leek soup that hits all the right notes – creamy yet rustic, savory yet subtle – leaving everyone wanting seconds.
Bottom Line
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In conclusion, this Leek & Potato Soup recipe created in the Thermomix is a one-of-a-kind culinary experience. Whether you are a vegan, have dietary restrictions, or are looking for new meal ideas, this soup is perfect for anyone seeking a warm and delicious meal.
Not only does it use wholesome ingredients such as leeks, potatoes, and carrots, but it also incorporates extra virgin olive oil and fresh garlic cloves to make every bite flavorful and satisfying. The creamy texture adds another layer of richness to the dish, making it the ultimate comfort food.
With its versatility, you can enjoy this soup as a stand-alone dish or pair it with your favorite bread or salad for a complete meal. Preparing it in the Thermomix is not only convenient but also guarantees perfect results every time.
Give yourself a treat today by trying out this vegan Leek & Potato Soup recipe. Trust me when I say that with just one taste of this delightful soup, you’ll never look back.
Leek & Potato Soup - Vegan and Prepared in the Thermomix Recipe
Ingredients
- 2 carrots, rough cut
- 2 celery ribs, rough cut
- 1 onion, peeled and quartered
- 2 leeks, white part only rough cut
- 2 garlic cloves, peeled
- 40 g olive oil
- 400 g potatoes, rough cut
- 1000 ml vegetable stock
- salt
- pepper
Instructions
- Add the carrots, celery, onion and leeks to TM bowl. Chop 7 sec/speed 5 - drop the garlic cloves through the hole in the lid while the blades are spinning.
- Add the olive oil and cook 5 minutes/100º/speed 1.
- Add the potato and cook another 5 minutes/100º/speed 1.
- Add 750 ml veggie stock to TM bowl. cook 15-20 min/100º/speed 2.
- Puree by slowly raising speed from 1-9 - allow 20-45 seconds to completely puree the soup.
- Pour in the remaining 250 ml stock. Cook 3 minutes/100º/speed 4.
- Season with salt and pepper as desired and serve immediately!
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.