Potato and Leek Soup
Prep:  10 Minutes
Cook:  25 Minutes
Serves:  4
Average: 4 (7 votes)
Difficulty:
Cuisine:
Saved:
Fusion
698
Recipe by: KitchenAid
Creamy and well flavoured. This classic soup is a meal in itself when served with crusty bread. This recipe uses the KitchenAid Deluxe Hand Blender.
Review Reviewsprint PrintCollect Save

Recipe Shopping List

* I have read and agree to myfoodbook's Privacy Policy
Potato and Leek Soup
Ingredients:
Method:
  1. For best results use the KitchenAid Deluxe Hand Blender
  2. Trim the ends and hard course green tops from the leeks and roughly chop
  3. Place the chopper blade into the chopper bowl. Add the leeks, thyme and garlic
  4. Cover and attach the motor body to the bowl. Press power and pulse on high speed for 10 - 15 seconds or until the leeks are chopped
  5. Heat the oil and butter over medium high heat in a large, heavy based saucepan until foamy
  6. Reduce heat to medium, add the leeks and cook for 2 minutes or until just softened. Add the potatoes and toss well. Cover and cook for 8 minutes or until golden
  7. Add the wine and stock and simmer partially covered for 15 minutes or until tender
  8. Stir in the cream or milk and season with salt and pepper
  9. Attach the S - blade to the motor body (with the pan guard if using)
  10. Place the blender into the soup and puree to desired consistency
  11. Serve piping hot with crusty bread
Tips & Hints:
  • For a thinner consistency extra cream or water can be added
FacebookPintrestX (Twitter)Google ClassroomShare via Email

Feedback and Reviews

Enter your food preferences

No reviews for this recipe yet.