Leek and Potato Soup with a Touch of Christmas
Prep time
Cook time
Total time
Serves: 4-6 Bowls
  • 500g Potato, chopped.
  • 100g Carrot, chopped.
  • 100g Leek, chopped.
  • 2 Teaspoons Rapeseed Oil.
  • 1 Vegetable Stock Cube.
  • Half Teaspoon Ground Cinnamon.
  • Half Teaspoon Ground Nutmeg.
  • 2 Tablespoons Light Soft Cheese - I used Philadelphia.
  • Ground White Pepper & Salt to taste.
  • Water.
  • 1 Lettuce Leaf, Half Teaspoon of Ground Cinnamon and a Teaspoon of Dukkah to serve.
  1. Chop your vegetables.
  2. Add rapeseed oil and chopped leek to your soupmaker on the saute setting or saute them separately in a pan. After a minute or two, add the vegetable stock cube, your cinnamon and nutmeg, carrots, salt and pepper and continue to stir as they soften.
  3. In another minute, add your potatoes and give it a good old stir, then add a little water and the soft cheese.
  4. Top up the water and stir until the soft cheese has melted into your mix, making your water a cloudy white colour..
  5. Ensure you top up with water, to below the maximum fill line and above the minimum.
  6. Ensure you have mixed well.
  7. Put the lid on properly.
  8. Choose the smooth setting.
  9. Serve with a chopped lettuce leave, a sprinkling of cinnamon and a pinch of Dukkah seeds.
Recipe by Soup Maker Club at https://soupmaker.club/soup/leek-and-potato-soup-with-a-touch-of-christmas/