Learn how to make thick and creamy leek and potato soup in the air fryer!
3-4 potatoes
2-3 leeks
2 shallots
3 cloves garlic
3 Tbsp olive oil
2 cups chicken / veg stock
1 cup heavy cream
1 tsp salt
½ tsp pepper
Chives for garnish
A thick and creamy soup to combo with a sandwich or enjoy on a cold day
Peel potatoes and cut into 1” cubes
Toss the potatoes with 2 Tbsp olive oil, salt, and pepper
Air fry the potatoes for 10 minutes at 400°F
Remove skin from garlic and shallots. Cut shallots and leeks into ½” moons
Toss the shallots, leeks, & garlic cloves in the remaining 1 Tbsp olive oil
Add to potatoes and cook for 15-20 minutes at 400°F, stirring every 5 min
Add your roasted vegetables to a blender, add cream and stock, blend until mixed
The air fryer really brings out the roasted vegetable flavors!