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Soup Maker Recipe: Christmassy Leek and Potato Soup

Lesley Smith
Prep Time 10 mins
Cook Time 21 mins
Total Time 31 mins
Servings 4 -6 Bowls


  • 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.


  • 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.
Tried this recipe?Let us know how it was!