This classic French Thermomix Potato & Leek Soup recipe is cosy, creamy and comforting... a hug in a mug!
Whip up this soup in your Thermomix and have dinner on the table in less than 40 minutes! Serve with crispy bacon to garnish, and crusty bread for a healthy and hearty winter winner.
When the weather cools down, it's time to get the Thermomix buzzing with lots of healthy soups, comfort food dinners and flaky, crunchy pies!
Just like my Thermomix Pumpkin Soup, Chicken, Corn & Noodle Soup and my hearty Carrot, Sweet Potato & Pumpkin Soup, this Thermomix Potato & Leek Soup ticks all the boxes for a quick and easy weeknight dinner.
Why You're Going To Love This Thermomix Soup
Thermomix Potato & Leek Soup is one of the most popular soup varieties.
Here's why it's so loved:
- 40 minute recipe - from start to finish, have dinner on the table in less than 40 minutes!
- Healthy recipe - packed full of healthy vegetables, this is the perfect recipe for getting your veggie intake up over the winter months.
- Hearty & filling - a bowl of Thermomix Potato and Leek Soup is so filling thanks to the potatoes! The creaminess gives the soup a comforting, silky finish.
- Freezer-friendly - make a batch of potato & leek soup ahead of time and freeze for up to 3 months. Perfect for last-minute weeknight dinners or rainy weekend lunches.
Equipment Required
This entire recipe (minus the optional crispy bacon!) is prepared, cooked and pureed in the Thermomix - it really is the most amazing kitchen machine!
This recipe is suitable for all Thermomix models - the TM31, TM5 and TM6.
Please note that the TM31 bowl is smaller than the newer models and it's important never to exceed the MAX line.
If you don't have a Thermomix, you can find my conventional Potato & Leek Soup recipe here.
What You Need
Make a trip to the vegetable section of the supermarket and stock up on lots of healthy winter vegetables!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Leeks - use the white and light green parts of leeks (which is often referred to as the stalk or the stem).
- Brown onion - use a medium to large regular brown onion (or a yellow onion).
- Butter & oil - this is used to saute the leeks, onion and garlic and give the soup a luscious, rich flavour.
- Garlic - use store-bought minced garlic or fresh cloves of garlic.
- Potatoes - choose Yukon Gold, Russet, white or brown potatoes for this recipe.
- Liquid chicken stock - you can use either store-bought liquid chicken stock, or use homemade chicken stock concentrate mixed with 800g water.
- Cream - use a cooking cream (like Bulla brand) which doesn't curdle when heated through.
Step By Step Instructions
My Thermomix Potato & Leek Soup recipe takes just 5 minutes active prep time... then let the Thermomix do it's thing!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Chop The Leeks & Onion
Place the halved onion and the roughly chopped leeks into the Thermomix bowl.
Chop until finely grated.
Step 2 - Saute
Add the butter, olive oil and minced garlic to the Thermomix bowl.
Saute for 5 minutes, until soft and fragrant.
Step 3 - Add The Potatoes
Cook the potatoes with the sauteed vegetables for 5 minutes.
Step 4 - Add The Stock
Add the chicken stock liquid (do NOT exceed the MAX line) and season with salt and pepper.
Cook for 20 minutes (with the MC removed) and with the splatter guard or rice basket in place to catch any splatters.
Step 5 - Puree & Add Cream
Allow the soup to cool slightly.
Puree the soup, again with the MC removed and with the splatter guard or rice basket in place to catch any splatters.
Add the cream and heat through for 3 minutes.
Serve immediately with crispy bacon and crusty bread, rolls or savoury muffins.
Serving Suggestions
Thermomix Potato & Leek Soup is absolutely delicious served on it's own... or you can take it to the next level with one of these delicious accompaniments:
- Serve with crispy bacon sprinkled on top! Fry small pieces of streaky bacon in a frying pan until crispy.
- Dip homemade soft and fluffy white rolls into your soup (and use them to wipe up any last bits of deliciousness in the bowl!).
- Serve with some savoury ham and cheese or pizza scrolls.
- Make a batch of bacon and cheese muffins or ham, cheese and corn savoury muffins for the perfect side to your creamy soup.
FAQ's
Yes, you can find my conventional method for Potato & Leek Soup here.
No. It's very important to never exceed the MAX line in your Thermomix, so it's not possible to make a double batch.
Yes, simply omit the butter and increase the olive oil to 50g. Substitute the cooking cream for coconut cream (please note that this will alter the flavour). Alternatively, you can simply omit the cream, however, the soup will not have the same rich and silky texture.
Expert Tips
Making Potato & Leek Soup in a Thermomix machine is so easy!
Here's my top tips...
- Never exceed the MAX line - if you find that you are getting close to the MAX line, simply omit some of the liquid chicken stock.
- Use the splatter guard or rice basket to avoid splatters when cooking - leave the MC off (measuring cup) and place the splatter guard (or use the rice basket in earlier models) over the top to prevent any splatters.
- Allow the soup to cool slightly before pureeing - it can be dangerous to use the Thermomix at high speeds to puree while the soup is still hot. Allow it to cool slightly and then use the splatter guard/rice basket to prevent splatters.
- Store the soup in an airtight container in the fridge for up to 3 days.
- Freeze the soup in an airtight container for up to 3 months.
More Thermomix Soup Recipes
Who doesn't love making big batches of hearty and healthy soup in their Thermomix?
Here's a few more of my favourite soup recipes!
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Thermomix Potato & Leek Soup
Ingredients
- 2 leeks roughly chopped
- 1 brown onion med-large, halved
- 40 g butter
- 30 g olive oil
- 3 teaspoon minced garlic
- 700 g potatoes peeled and diced into small pieces
- 800 g liquid chicken stock or 800g water mixed with 3 teaspoon of chicken stock powder
- salt and pepper to taste
- 200 g cooking cream
- 200 g bacon chopped (optional)
Instructions
- Place the chopped leeks and onion into the Thermomix bowl and chop for 5 seconds on Speed 6. Scrape down the sides of the bowl.
- Add the butter, olive oil and minced garlic and saute for 5 minutes, 100 degrees, Speed 1.
- Add the potatoes and cook for 5 minutes, 100 degrees, Speed 1.
- Add the chicken stock liquid, salt and pepper and cook for 20 minutes on 100 degrees, Speed 2, (with the MC removed but the rice bowl or splatter guard sitting on top to avoid any splatters). Allow the soup to cool slightly. NOTE: Ensure the ingredients do NOT go past the full/max line. Use less liquid stock if need be.
- Allow the soup to cool slightly. Ensure the rice basket or splatter guard is placed over the top of the MC hole. Very slowly increase to Speed 6. Puree for 30 seconds.
- Add the cooking cream and heat for a further 3 minutes, 100 degrees, Speed 2.
- Meanwhile cook the streaky bacon in a frying pan until crispy (optional).
- Pour the soup into bowls and serve with crispy bacon on top.
Notes
- Never exceed the MAX line - if you find that you are getting close to the MAX line, simply omit some of the liquid chicken stock.
- Use the splatter guard or rice basket to avoid splatters when cooking - leave the MC off (measuring cup) and place the splatter guard (or use the rice basket in earlier models) over the top to prevent any splatters.
- Allow the soup to cool slightly before pureeing - it is dangerous to use the Thermomix at high speeds to puree while the soup is still hot. Allow it to cool slightly and then use the splatter guard/rice basket to prevent splatters.
- Store the soup in an airtight container in the fridge for up to 3 days.
- Freeze the soup in an airtight container for up to 3 months.
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