Leek and potato lumpy soup
Leek and potato lumpy soup

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, leek and potato lumpy soup. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Leek and potato lumpy soup is one of the most favored of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Leek and potato lumpy soup is something that I have loved my whole life.

Potato leek soup, or potage parmentier, is a French classic. It's one of the first dishes I learned to make in culinary school, right after a proper omelet, because it's an essential base soup in French cuisine. Add watercress for potage au cresson, serve it chilled for Vichyssoise — or top it with bacon.

To begin with this particular recipe, we must prepare a few ingredients. You can have leek and potato lumpy soup using 7 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Leek and potato lumpy soup:
  1. Make ready 2 garlic cloves- diced
  2. Take 2 celery stocks
  3. Take 1/4 cup salted butter
  4. Get 2 large leeks
  5. Prepare 6 medium potatoes
  6. Make ready 1 liter chicken broth
  7. Make ready 1 1/4 cup heavy cream

Potatoes - use starchy or all rounders, they fall apart when simmered which means less blending for creamy soup = less risk of gluey soup*. 🇦🇺. This leek and potato soup recipe is easy and delicious. Find more dinner inspiration at BBC Good Food. Of the winter soups, leek and potato is one of the most comforting and familiar - and Darina Allen's makes the most of seasonal, local veg.

Instructions to make Leek and potato lumpy soup:
  1. Add butter, garlic, celery, and leeks into pot to saute. Medium heat
  2. Once sauted add chicken broth and potatoes.
  3. Cook on high heat. Bring to a boil. Turn down to medium. Until potatoes are soft. About 30 minutes.
  4. Mash/whisk soup or purée. ( If you want more texture then mash is suggested)
  5. Add cream as you whisk or purée.
  6. Let reduce for 10 minutes. On low heat.
  7. Enjoy.
  8. Just an additional tip: I made it so the potato to leek ration was about 50/50 in the pot if your wondering what to consider for potato size.

Potatoes - Go for a fluffy potato, Maris Piper or Russet potatoes if you are in the US work best. I always peel the potatoes for this soup. Vegetable Stock - To keep this soup vegan and gluten-free I use a vegan and gluten-free stock, of you can get a stock that is low sodium that's great too. This delicious potato and leek soup comes together in just a few minutes. To check the potatoes, poke one with a paring knife: If the knife cuts through with little resistance, you can take the pan off the heat.

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