Potato Leek Soup

AuthorLe-ThermiqueCategoryDifficultyBeginner
Yields4 Servings
Prep Time25 minsCook Time40 minsTotal Time1 hr 5 mins
INGREDIENTS :
 1 tbsp unsalted butter
 4 medium leeks, roughly chopped (1 mid leek approximately 90g)
 ½ large white onion
 2 medium russet potatoes, peeled and cut into cubes (1 potatoes approximately 200g)
 900 ml chicken stock
 2 bay leaves
 3 sprigs fresh thyme
 ½ cup heavy cream (1/2 cup = 120g)
 salt (to taste)
 ground black pepper (to taste)
Garnish
  fresh thyme or chives, chopped
PREPARATIONS :
1

- Wash leeks very carefully to remove all grit.
- Cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

COOKING METHODS :
2

- Place the cold butter and melt.
Settings: Timer: 2 Minutes / Speed: 2 / Temperature: 60°C

3

- Add chicken stock, leeks, onion, potatoes, bay leaves and fresh thyme to a boil.
Settings: Timer: 20 Minutes / Speed: 1 / Temperature: 110°C

* Caution: Stack up the steamer large op top of the jar lid cover to prevent water splatter.

4

- Transfer out the thyme sprigs and bay leaves.

5

- Add heavy cream , salt and pepper to blend
until smooth for a thicker, more velvety soup.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10

* Caution: lock the measuring cup.
Heavy Cream makes the soup deliciously silky, rich, and smooth.

6

- Add in salt and pepper, taste and adjust seasoning.
Settings: Timer: 10 Seconds / Speed 6

7

Notes
- If soup is too thin, continue cook until thickened.
- If it's too thick, add water or stock to thin it out.

8

- Serve hot, garnished with fresh thyme, chives, or anything you like.

Nutrition Facts

Servings 4


Amount Per Serving
Calories 313
% Daily Value *
Total Fat 15.2g24%
Saturated Fat 8.8g45%
Cholesterol 43mg15%
Sodium 1372mg58%
Potassium 1002mg29%
Total Carbohydrate 35.3g12%
Dietary Fiber 5.2g21%
Sugars 4.9g
Protein 9.9g20%

Calcium 7%
Iron 21%
Vitamin D 72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

INGREDIENTS :
 1 tbsp unsalted butter
 4 medium leeks, roughly chopped (1 mid leek approximately 90g)
 ½ large white onion
 2 medium russet potatoes, peeled and cut into cubes (1 potatoes approximately 200g)
 900 ml chicken stock
 2 bay leaves
 3 sprigs fresh thyme
 ½ cup heavy cream (1/2 cup = 120g)
 salt (to taste)
 ground black pepper (to taste)
Garnish
  fresh thyme or chives, chopped

Directions

PREPARATIONS :
1

- Wash leeks very carefully to remove all grit.
- Cut them horizontally and separate the rings to make sure no dirt remains. Coarsely chop them when washed.

COOKING METHODS :
2

- Place the cold butter and melt.
Settings: Timer: 2 Minutes / Speed: 2 / Temperature: 60°C

3

- Add chicken stock, leeks, onion, potatoes, bay leaves and fresh thyme to a boil.
Settings: Timer: 20 Minutes / Speed: 1 / Temperature: 110°C

* Caution: Stack up the steamer large op top of the jar lid cover to prevent water splatter.

4

- Transfer out the thyme sprigs and bay leaves.

5

- Add heavy cream , salt and pepper to blend
until smooth for a thicker, more velvety soup.
- Select preset mode R - “SMOOTHIE “ Auto Settings Timer : 30 Seconds / Speed: 10

* Caution: lock the measuring cup.
Heavy Cream makes the soup deliciously silky, rich, and smooth.

6

- Add in salt and pepper, taste and adjust seasoning.
Settings: Timer: 10 Seconds / Speed 6

7

Notes
- If soup is too thin, continue cook until thickened.
- If it's too thick, add water or stock to thin it out.

8

- Serve hot, garnished with fresh thyme, chives, or anything you like.

Potato Leek Soup

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