Place the leeks and onion into the Thermomix bowl and chop for 5 seconds, Speed 6. Scrape down the sides of the bowl.
Add the butter and minced garlic and cook for 5 minutes, 100 degrees, Speed 1.
Add the potatoes and cook for 5 minutes, 100 degrees, Speed 1.
Add the chicken stock liquid (see notes), salt and pepper and cook for 20 minutes, 100 degrees, Speed 2 (with the MC removed but the rice bowl sitting on top to stop any splashes).
Remove the lid and allow the soup to cool for a few minutes. Replace the lid and very slowly increase to Speed 6 to puree the soup for approximately 30 seconds (see notes).
Add the cooking cream and heat for a further 3 minutes, 100 degrees, Speed 2.
RECIPE NOTES & TIPSIngredients Info:
leeks - cut off the green part of the leeks and use the white section
onion - choose a brown or yellow onion
butter - unsalted or salted butter is fine to use in this recipe
garlic - mince your own cloves of fresh garlic or use pre-minced garlic in a jar
potatoes - for best results choose a variety of potato that is suitable for cooking and mashing (ie. brushed potatoes). Peel and chop into large chunks.
chicken stock liquid - use store-bought liquid chicken stock or make your own by mixing 1 teaspoon of powder stock through every 1 cup of water. Alternatively, you can use your own homemade chicken stock paste.
cream - choose a cream that is suitable for heating (like a cooking cream or a thickened cream).
More Recipe Notes:Do NOT exceed the MAX line - It's important that you never exceed the MAX line. If you're nearing the line, simply omit the excess liquid stock you have.Very carefully puree the soup - Remove the lid and allow the soup to cool for a few minutes before replacing the lid and pureeing. Start off on Speed 1 before very slowly increasing to Speed 6. If the machine starts to shudder or shake, go back down to Speed 1 and increase ever so slightly.Storing - Store this soup in an airtight container in the fridge for up to 3 days.Freezing - Freeze in an airtight container for up to 3 months.