Soup maker leek and potato soup

Serve up this creamy leek and potato soup on cold days when you want something warming and comforting. Made with a soup maker, it's good for lunch or supper

  • Prep:5 mins
    Cook:30 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 300
  • fat 16g
  • saturates 10g
  • carbs 24g
  • sugars 7g
  • fibre 5g
  • protein 12g
  • salt 0.68g


  • 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


  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.

  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. 

  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. 

  4. Drizzle the remaining cream over the soup, and top with the leeks, a scattering of chives and some black pepper. 

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