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Leek and Potato Soup with a Touch of Christmas

Leek and Potato Soup with a Touch of Christmas

Lesley Smith
1 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 21 mins
Total Time 31 mins
Servings 4 -6 Bowls

Ingredients
  

  • 500 g Potato chopped.
  • 100 g Carrot chopped.
  • 100 g 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.

Instructions
 

  • Chop your vegetables.

  • 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.

  • In another minute, add your potatoes and give it a good old stir, then add a little water and the soft cheese.

  • Top up the water and stir until the soft cheese has melted into your mix, making your water a cloudy white colour.

    .
  • Ensure you top up with water, to below the maximum fill line and above the minimum.

  • Ensure you have mixed well.

  • Put the lid on properly.

  • Choose the smooth setting.

  • Serve with a chopped lettuce leave, a sprinkling of cinnamon and a pinch of Dukkah seeds.

 

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2 Comments

« Soup Maker Recipes: 30 More Tasty Soups
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Comments

  1. karen king says

    February 17, 2017 at 4:18 pm

    1 star
    Hi i have made the winter veg soup i added all ingredients even cornflour. But i have a feeling the cornflour should have been added after cooking am i right ?

    Reply
    • Soup Maker Club says

      February 25, 2017 at 1:42 am

      I’m wondering if you used someone else’s recipe. I don’t use cornflour in that. If I did, it would have to be mixed to a smooth paste with a little water or milk before adding. I’m not a fan of adding cornflour to soups, unless they’re chunky, as the veg usually thickens the soups naturally.

      Reply

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