Soup Maker Leek And Potato Soup
Soup Maker Leek And Potato Soup. The ultimate guide to making leek and potato soup in the soup maker.
Leek & Potato Soup Recipe Ingredients:
Thoroughly clean your leeks.
Peel your garlic.
Thinly dice your potatoes and garlic and slice up your leeks.
Load into your soup maker.
Measure out 250ml of cold water into a mixing jug with your seasonings and mix well.
Pour over the potatoes, leek and garlic.
Place the lid on the soup maker and set it on the chunky soup function and it will cook it for 28 minutes.
When it has finished give it a stir around. You’ll notice there is hardly any liquid. Give it a good prick with a fork like you would if you were testing to see if potatoes were ready for mashing. The fork pricking will then break down the potatoes and it will be the correct texture of chunky potato soup.
Add the Greek yoghurt and place the lid back on and blend it. Or serve if you prefer a chunky soup.
If it is too thick add a little water and then serve with croutons
When we add our potatoes, we add potatoes that are still in their skin, they taste much better and the skin is so good for you and it blends perfectly.
With soup always go with the minimum amount of liquid as otherwise it is like dishwasher water. You can always add more liquid before blending it. Plus, I find when I want soup it is often boiling hot, so I welcome adding a little water at the end.
I prefer to mix my seasoning in a jug with the water. This allows an even spread of the seasonings and it results in a better flavour once cooked.
Calories: 294kcal | Carbohydrates: 57g | Protein: 15g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 1574mg | Potassium: 1498mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1544IU | Vitamin C: 49mg | Calcium: 228mg | Iron: 13mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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