Leek and potato soup in the Bellini Intelli Kitchen Master

leek and potato soup

This recipe has been adapted for the Bellini from this Tenina recipe.

Leek and potato soup

  • 1 leek, washed and sliced
  • 30g butter
  • 3-4 potatoes, peeled and cut into chunks (about 450g)
  • 500ml chicken stock
  • small amount of cream (approx 50-100ml, depending on how much you like cream)

Blade/s: Chopping

1. Put leeks and butter in jug and cook on Sp1, ST temp for 7 min.

2. Add potatoes and stock. Cook on Sp1, 100C for 16 min.

3. Remove the lid and cool for 5 min. Add cream.

4. Replace lid and blend, following these instructions.

5. Add salt and pepper to taste. Pour into bowl and garnish with a drizzle of cream and chopped parsley or chives if you’ve got them.

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9 comments

  1. Jasmine

    Thanks for the recipe. Making it for dinner tonight. My partner has been asking me to make this soup for him for over 15 years and your post made me realise how easy it is.

  2. Susan

    Made this few weeks ago from Bellini Addicts FB page,loved it…the flavour of leek was sensational…..

    • Rosie

      I loved the flavour too. Tenina’s version in the link also has fresh sage, which would make it really special. Unfortunately I keep forgetting to buy it, so haven’t been able to try it yet.

    • Rosie

      Thanks Tenina! I love your recipes, and they adapt well to the Bellini. I met you at your Perth Mexican cooking class. I make that gorgeous kidney bean dip of yours almost weekly.

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