Add the butter into the pan and set the timer to 6 minutes.
Slice the onions and leeks into the pan with the Cutting Tower (small slicing disc).
After 6 minutes, add the stock and slice the potatoes into the pan with the Cutting Tower.
Set the timer to 7 minutes at 130°C.
Pop the prawns into the steaming basket, place it onto the pan, and cover with the lid.
Simmer for 20 minutes at 110°C.
Add seasoning as needed, remove the stirrer and mix the soup with a hand blender.
Chef’s tip: When shopping for potatoes, pick those that have the flavor you like most. I like to serve this thick, creamy soup with toasted bread. If the soup’s too thick, add a little extra stock or cream when reheating.
