Leek and potato lumpy soup
Leek and potato lumpy soup

Hello everybody, it’s me again, Dan, welcome to our recipe page. 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’m gonna make it a bit unique. This will be really delicious.

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. When leek and potato soup is served chilled, it is known as vichyssoise and makes an excellent summer soup treat.

Leek and potato lumpy soup is one of the most well liked of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Leek and potato lumpy soup is something that I have loved my entire life. They’re nice and they look fantastic.

To get started with this 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 cook it.

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. Make ready 2 large leeks
  5. Make ready 6 medium potatoes
  6. Take 1 liter chicken broth
  7. Prepare 1 1/4 cup heavy cream

Find more dinner inspiration at BBC Good Food. Leek and Potato Soup is a thick and creamy French soup that's cosy and comforting and also ideal for elegant dinners. Garlic butter base, croutons on top! Potatoes - use starchy or all rounders, they fall apart when simmered which means less blending for creamy soup = less risk of gluey soup*. 🇦🇺.

Steps 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.

Garlic butter base, croutons on top! Potatoes - use starchy or all rounders, they fall apart when simmered which means less blending for creamy soup = less risk of gluey soup*. 🇦🇺. This delicious potato and leek soup comes together in just a few minutes. The enduring popularity of potato and leek soup is no mystery. The two vegetables are a perfect pair: Potatoes lend the soup a comforting starchiness, and leeks provide a mild, sweet tang.

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