Sometimes, it’s nice to have something warming to eat when it’s cold outside, and soup is always one of my go to things to make for anyone. Â This recipe is nice and simple, and gives a slight twist on the traditional leek and potato soup… Â Enjoy.
Of course, you don’t need a soupmaker to make this. Â It makes just as well in a pan, but you need to watch it a lot more and add some more water if it looks like it’s boiling off.
[fbvideo link=”https://www.facebook.com/mysoupmakerclub/videos/1805440716377111/” width=”500″ height=”400″ onlyvideo=”1″]
Soup Maker Recipe: Christmassy Leek and Potato Soup
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 into smallish cube sized shapes.
- Saute your chopped leek in the soupmaker with your rapeseed oil. 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 or so, add potatoes and continue to stir, to ensure they don't burn, then add a little water and your soft cheese.
- Fill your soupmaker with 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 as prettily as you like.
- Serve with a chopped lettuce leave, a sprinkling of cinnamon and a pinch of Dukkah seeds.
Test
