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    Leek Soup

    Leeks can be found all year round but they’re at their best from October through to May.

    Servings 4 persons, Preparation time 0 minutes, Cooking time: 23 minutes


    • 350 g leeks
    • 50 g potato
    • 50 g chopped onions
    • 1 garlic clove
    • 750 ml chicken stock
    • fresh thyme leaves
    • pepper & salt, to taste
    • 1 tsp of mustard
    • 1 tsp capers
    • ½ tbsp lemon juice
    • 1 tbsp olive oil
    • fresh parsley


    • Rinse the leeks and slice into 1 cm rings. Peel and cut the potato into 2.5 cm pieces.
    • Put all the soup ingredients into the soup maker, close the lid and press the cream soup program.
    • Meanwhile, mix the vinaigrette ingredients together in a small bowl.
    • When the soup is ready, open the lid and pour into pretty soup bowls. Swirl some of the vinaigrette into the soup and serve.
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