Potato, Leek And Pecorino Soup
This is such a tasty and easy way to have a great warming mug of goodness in your hands on a wintery day. Could be lunch. Could be dinner. Add bread!
Soup is probably my favourite thing to make in the Thermomix. We always were a big soup family, but now it is the most requested weekend lunch item! I really can never go back to canned soup. Tried and failed! There is something about putting in a few ingredients, adding liquid and finding out you have the most amazing, fragrant, steaming and delicious hot soup at the end of it all; why would you ever not want a Thermomix? Really!
Parmesan and pecorino are both hard, aged Italian cheeses, but they differ in flavour, texture, and origin. Parmesan—specifically Parmigiano Reggiano—is made from cow’s milk and aged for at least 12 months, resulting in a nutty, savoury flavour with a firm, granular texture. Pecorino, on the other hand, is made from sheep’s milk (the name comes from pecora, meaning sheep in Italian) and tends to be sharper, saltier, and more pungent, with a slightly oilier mouthfeel. Pecorino Romano is the most well-known variety, often used in traditional Roman pasta dishes like cacio e pepe or amatriciana. While parmesan offers a more mellow, buttery depth, pecorino adds a bold, briny punch—both are delicious, but knowing the difference can elevate your cooking.
Make sure you check out some of our other amazing soup recipes;
Need
- 100 Grams parmesan cheese (or officially) pecorino cheese, cubed
- 2 Teaspoons peppercorns
- 2 leeks, cleaned and roughly chopped
- 30 Grams butter BUY
- 5 - 6 medium potatoes (I used Ruby Lou for their creamy properties)
- 650 Grams water
- 2 Tablespoons Chicken Stock Powder or vegetable stock powder Recipe
- 300 Grams whole milk BUY
- pink salt flakes to taste BUY
Do
- 1
Place cheese and peppercorns into Thermomix bowl and mill for 10 sec/speed 10. Set aside,
- 2
Place leeks and butter into Thermomix bowl and chop for 3 sec/speed 7. Sauté 5 min/Varoma/speed 1. Add potatoes, and chop few sec/speed 4.
- 3
Add water and stock powder and cook 15 min/100°C/speed 2-3 until potatoes are well cooked.
- 4
Add milk and cheese mixture and cook for a further 4 min/100°C/speed 2-3. Puree by bringing speed up slowly 30 sec/speed 8. The liquid is extremely hot and may spit as the speed increases, so use caution. Taste and add salt if needed. The cheese is pretty salty as is the stock powder, so you may not need any.
- 5
Serve immediately with bread or rolls of choice!
More
Serve immediately.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
