Leek and potato lumpy soup
Leek and potato lumpy soup

Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, leek and potato lumpy soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. 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.

Leek and potato lumpy soup is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, 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’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook leek and potato lumpy soup using 7 ingredients and 8 steps. Here is how you cook 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. Prepare 2 large leeks
  5. Make ready 6 medium potatoes
  6. Prepare 1 liter chicken broth
  7. Prepare 1 1/4 cup heavy cream

Potatoes are total comfort food and blending them up in a creamy soup with leeks and onions and spices and garlic and all kinds of good stuff, well you know it's going. 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.

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.

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. 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!

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