Potato-Leek Soup for Bottling

Potato-Leek Soup for Bottling

Soup

Save recipe

To save recipes, you need a free MixBuch account.

Sign in for free Create new account

Or use the MixBuch App:

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Trial expired

You have used the two free save slots. Switch to Premium for unlimited recipes!

Get Premium

Starting at €1.49/month

Cook Time

3 h

Servings

6

Difficulty

Medium

Prep Time

60 min

This Thermomix® recipe for Potato-Leek Soup for Bottling is ready in 3 h and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This potato-leek soup is a hit for the winter! With the Thermomix® it is super easy to make and perfect for bottling - so you always have a delicious meal ready. The base is of course potatoes, preferably floury, which give the soup a nice creaminess. This is accompanied by aromatic leek, which together with celery and carrots provides a great vegetable base. I fry onions and garlic with diced bacon, which gives it a great taste. Then add the vegetables, pour in broth and season with your favorite herbs - lovage, thyme, nutmeg, whatever your heart desires! The soup becomes nice and creamy and tastes simply delicious of potatoes, leek and the fine spices. Perfect for cold days, as a quick lunch or as a warming meal after a long walk. And the best thing: Bottling and done! So you always have a supply. Ideal for those who like it uncomplicated and delicious!

Ingredients (10 ingredients)

  • 3 kg Potatoes
  • 3 piece Leek
  • 0.5 piece Celery root
  • 2 piece Carrots
  • Oil
  • 1 piece Big onion
  • Garlic
  • Spices (lovage, thyme, oregano / marjoram, nutmeg, etc)
  • Diced bacon or ham
  • 1 tbsp Vegetable broth (homemade)

Preparation (15 steps)

1

Chop onions

Thermomix® Setting
3 sec/Speed 5

Put onion in the mixing bowl and chop for 3 sec./speed 5.

3 sec
2

Sauté onions

Thermomix® Setting
3 min/248°F/Speed 1 248°F

Add oil to the onions in the mixing bowl and sauté for 3 min./120°C/speed 1.

3 min
3

Set onions aside

Remove the sautéed onions from the mixing bowl and set aside.

4

Fry bacon/ham

Fry diced bacon or ham in a separate pan. Add the sautéed onions and fry briefly. Then set both aside.

5

Prepare vegetables

Peel potatoes, carrots and celery and cut into small cubes. Cut leek into slices. Set aside separately.

6

Cook potatoes

Thermomix® Setting
25 min/212°F/Speed 1 212°F

Cover potatoes with salted water Cook for 25 min./100°C/speed 1 until potatoes are soft.

25 min
7

Collect cooking water

Pour off the cooking water from the potatoes and collect it in a separate pot. Do not pour away!

8

Roast vegetables

Briefly fry carrots, celery, and leek to create roasted flavors. Set some aside, add some to the potatoes later.

8

Puree soup

Thermomix® Setting
30 sec/Speed 8-10

Puree the cooked vegetables in the mixing bowl for 30 sec./speed 8-10. If necessary, add some of the cooking water to achieve the desired consistency.

30 sec
9

Stir in bacon and onions

Thermomix® Setting
2 min/194°F/Linkslauf Speed 1 194°F Reverse

Add the fried bacon or ham cubes and the onions to the mixing bowl and stir in for 2 min./90°C/reverse rotation speed 1.

2 min
10

Season soup

Thermomix® Setting
2 min/212°F/Linkslauf Speed 1 212°F Reverse

Season the soup with lovage, thyme, oregano/marjoram, nutmeg, garlic and other spices of your choice. Bring to a boil for 2 min./100°C/reverse rotation speed 1.

2 min
11

Prepare jars

In the meantime, heat washed jars in the oven at 100 degrees to kill germs.

12

Fill soup

Fill the hot potato soup into the preheated jars and close with the appropriate twist-off lids. Leave 2.5 cm free to the lid.

13

Bottling

Place the filled jars in a preserving pot, cover at least 3/4 with water and cook for 120 minutes at 90 degrees.

14

Let cool

After bottling, let the jars cool. They should be securely closed and can be stored on the shelf.

Finished cooking? Great! 🎉

Share your result with the community and download the MixBuch App!

About this recipe

My grandma always had a huge garden. In autumn, when the days got shorter, it was time for bottling. The potato-leek soup was an integral part of her supply. The scent of freshly cooked soup, mixed with the earthy aroma of preserved vegetables, is one of my fondest childhood memories. This recipe is my homage to her, adapted to the modern kitchen with the Thermomix®. The potatoes are the heart of this soup. I recommend floury varieties, as they break down during cooking and give the soup a wonderfully creamy consistency, without any cream. The leek brings a fine, onion-like spiciness and a slight sweetness with it. Celery and carrots form the aromatic base that gives the soup depth and complexity. The diced bacon provides a smoky note and a hearty taste. Those who like it vegetarian can simply omit these or replace them with smoked tofu. With the Thermomix® workflow, it is important not to chop the onions too finely, as they can burn during sautéing. Level 5 is ideal here. Sautéing the onions and bacon in a separate pan gives them the opportunity to develop roasted flavors that would not be created in the Thermomix®. Be sure to catch the cooking water from the potatoes! It contains a lot of starch and contributes significantly to the creaminess of the soup. Be careful when pureeing and gradually add cooking water until the desired consistency is reached. The soup should not be too thin. For a vegan version, simply omit the bacon and use a clear vegetable broth instead of vegetable broth. There are no limits to the imagination when it comes to spices. Lovage is a must, as it gives the soup a spicy, almost meaty note. Thyme and oregano go perfectly with potatoes and leek. A pinch of nutmeg rounds off the taste. If you like it a little spicier, you can also add a chili pepper. The potato-leek soup tastes fantastic on its own. But it also goes well with a crispy farmhouse bread or a few croutons. A dollop of crème fraîche or yogurt (or a vegan alternative) provides additional creaminess. If you like, you can also garnish the soup with fresh herbs such as parsley or chives. For bottling, fill the hot soup into clean, sterilized jars, leaving about 2 cm of space to the edge. Close the jars tightly and cook in a preserving pot or in the oven at 100°C for 30 minutes. After cooling, the lids should pull inwards. This way the soup can be stored for at least a year. Store opened jars in the refrigerator and consume within a few days. The soup can also be frozen very well.

Created by

Manu

Manu

Community member

13

13 Recipes

0

0 Cookbooks

Activity: Active
View profile

Tags

#Precooking #Hearty #Autumnal #Bottling #Soup #Meistermix Patix

Allergens

  • Celery
  • Sulfites

ALL features in the app

Download the MixBuch App and save recipes offline – including MiaMix.

• Create your own recipes – from photo, URL or text

• Your favorites always with you – even offline

• Your own cookbooks & weekly plan on your phone

• Push notifications for new recipes & MiaMix updates

• MiaMix: AI cooking assistant with precise Thermomix® steps

Coming soon!

Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.

Similar Recipes

Based on category & tags

Creamy Potato Leek Soup
30 min

Creamy Potato Leek Soup

Soup

4
Rassolnik (Sour Soup)
45 min

Rassolnik (Sour Soup)

Soup

4
Hearty Cabbage-Potato-Soup
45 min

Hearty Cabbage-Potato-Soup

Soup

4
Hearty Carrot Potato Stew
45 min

Hearty Carrot Potato Stew

Soup

4
Hearty Potato Soup
30 min

Hearty Potato Soup

Soup

4
Creamy Potato Soup with Mustard Note
50 min

Creamy Potato Soup with Mustard Note

Soup

6
Hearty Ground Meat Stew with Bell Peppers and Pineapple
1 h 5 min

Hearty Ground Meat Stew with Bell Peppers and Pineapple

Soup

12
Hearty Cabbage Stew with Meat
3 h 30 min

Hearty Cabbage Stew with Meat

Soup

6