Creamy Potato and Leek Soup | Easy Creamy Soup Maker Recipe
This cosy potato and leek soup starts with a quick sauté to bring out the sweetness of the leeks and deepen the flavour. Once they’ve softened and turned fragrant, everything goes straight into the soup maker, where the potatoes blend into a smooth, velvety base with very little effort.
It’s simple, comforting, and perfect for busy weeknights — a wholesome bowl of homemade soup that feels both nourishing and satisfying.
Serving Suggestions — Potato & Leek Soup
- Crusty Bread with Butter — The classic pairing; adds texture and richness without overpowering the soup.
- Cheddar & Chive Scones — Soft, savoury scones that echo the flavours in the soup and make it feel more substantial.
- Garlic & Herb Croutons — A crunchy topping that brings contrast and a hit of savoury flavour.
- Side Salad with Mustard Dressing — Light, sharp, and fresh; balances the creaminess of the soup.
- Warm Ham & Cheese Toastie — A cosy, family‑friendly combo that turns the soup into a full meal.
- Smoked Salmon Bagel — Adds a luxurious, salty note that works beautifully with leeks and potatoes.
Variations — Potato & Leek Soup
- Creamy Version — Stir in double cream or crème fraîche at the end for a richer, silkier finish.
- Cheesy Soup — Add grated mature cheddar before blending for a deeper savoury flavour.
- Bacon & Leek — Fry lardons until crisp and blend half into the soup; use the rest as a topping.
- Herby Soup — Add fresh thyme or parsley before blending for a brighter, more aromatic profile.
- Carrot & Leek — Add one chopped carrot for sweetness and a warmer colour.
- Vegan Version — Use olive oil instead of butter and swap stock for a good vegetable broth; finish with oat cream.
- Chunky Style — Blend only half the soup and stir the rest back in for texture.
Creamy potato and leek soup
Equipment
- Saucepan
- soup maker
Ingredients
- 2 tbsp olive oil
- 20 g unsalted butter
- 1 medium onion, sliced
- 2 large leeks, white and pale green parts only, cleaned and sliced
- 450 g potatoes, peeled and diced
- 1 large garlic clove, crushed
- ½ tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 700 ml vegetable stock
- 60 ml double cream
Optional garnishes:
- chopped chives or parsley
- croutons
- crispy bacon or
- fried leek tops
Instructions
- In a saucepan, melt the butter and oil. Add the onions and leeks and sauté for around 10mins, until softened. Place into the soup maker.
- Add into the soup maker the potatoes, thyme, garlic, stock and salt and pepper and select the smooth option.
- Once it finished, stir in the cream, pour into bowls and serve immdeiately with some buttered toasted sourdogh.