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A bowl of creamy potato and bacon soup.

Thermomix Potato & Leek Soup

This classic French Thermomix Potato & Leek Soup recipe is cosy, creamy and comforting... a hug in a mug! Whip this soup up in your Thermomix and have dinner on the table in less than 40 minutes!
5 from 5 votes
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Course: Dinner, Soup
Cuisine: western
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 33 minutes
Total Time: 38 minutes
Servings: 6 serves
Calories: 368kcal
Cost: $10

Equipment

  • Thermomix

Ingredients

  • 2 leeks roughly chopped
  • 1 brown onion med-large, halved
  • 40 g butter
  • 30 g olive oil
  • 3 tsp minced garlic
  • 700 g potatoes peeled and diced into small pieces
  • 800 g liquid chicken stock or 800g water mixed with 3 tsp 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

RECIPE NOTES & 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 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.

Nutrition

Calories: 368kcal | Carbohydrates: 27g | Protein: 9g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 366mg | Potassium: 766mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1150IU | Vitamin C: 19.5mg | Calcium: 87mg | Iron: 4.8mg