Air Fryer Potato and Leek Soup
Air Fryer Potato and Leek Soup is my go-to for fall and winter when I need something warm and truly homemade. It's thick and velvety with roasted leeks, tender potatoes, and a touch of heavy cream, all blended into the smoothest, most flavorful soup topped with crispy fried leeks and fresh green onions. I make it for weeknight dinners, meal prep, and lazy weekend lunches because it's budget-friendly, comforting, and comes together faster than the classic stovetop method. Store in the fridge for up to 3 days or freeze for up to 3 months.
Ingredients
- 1 tablespoon butter
- 3 leeks bulb only, sliced into rings
- 1 onion sliced
- 5 medium potatoes peeled and thinly sliced
- Salt and pepper
- ½ teaspoon dried marjoram
- ¼ teaspoon dried thyme
- 2 bay leaves
- 5 cups chicken broth
- ¼ cup heavy whipping cream
- 2 tablespoons olive oil
To garnish:
- 1 leek thinly sliced
- Green onions thinly sliced
Instructions
- Add the leeks, onion and potatoes to an oven safe bowl that fits your air fryer, drizzle with melted butter and cook in the air fryer at 160ºC (320°F) for 30 minutes - open the tray a few times to toss the veggies around. Season with salt and pepper.1 tablespoon butter, 3 leeks, 1 onion, 5 medium potatoes, Salt and pepper
- Transfer the cooked veggies to a pot, pour in the chicken broth and spices. (Don’t add all the broth, start adding half and processing, and then you can adjust).½ teaspoon dried marjoram, ¼ teaspoon dried thyme, 5 cups chicken broth, 2 bay leaves
- Purée the soup using a blender or food processor. Let it cool to room temperature, then stir in the cream.¼ cup heavy whipping cream
- Place the oil into a small fry pan and bring to medium heat. Once the oil is hot, add the leek and fry them until crispy. Transfer to a plate lined with a paper towel to drain.1 leek, 2 tablespoons olive oil
- Garnish the soup with the crispy leeks, herbs, cream and green onions.Green onions
Notes
Here are a few tips I've picked up to help you get the best results every time.
- Toss the veggies mid-cook: Opening the air fryer a few times during the 30-minute roast and tossing the vegetables helps them cook evenly, preventing soft spots and overly browned edges.
- Start with half the broth: Don’t add all 5 cups at once. Start with half, blend until smooth, then add more until you reach your desired consistency. This gives you better control over the texture.
- Cool before adding cream: Let the blended soup cool to room temperature before adding the heavy whipping cream to prevent it from splitting or curdling.
- Hot oil for crispy leeks: Heat the olive oil until it’s hot before adding the sliced leek garnish. If it’s not hot enough, the leeks will soak up the oil and stay soft instead of crisp.
- Drain on paper towels right away: Transfer the fried leeks immediately to a paper towel-lined plate. Leaving them in the oil even briefly will soften the crunch.
- Freeze without the cream garnish: If you plan to freeze a batch, leave out the cream and add it fresh when reheating. Freeze flat in zip-lock bags so portions stack neatly and thaw quickly.
Nutrition
Calories: 213kcalCarbohydrates: 32gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 15mgSodium: 576mgPotassium: 695mgFiber: 4gSugar: 4gVitamin A: 904IUVitamin C: 33mgCalcium: 58mgIron: 2mg
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