Leek and potato lumpy soup
Leek and potato lumpy soup

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, leek and potato lumpy soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Leek and potato lumpy soup is one of the most popular of current trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Leek and potato lumpy soup is something which I’ve loved my whole life. They are nice and they look fantastic.

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. Potato Leek Soup is a classic!

To begin with this particular recipe, we have to prepare a few components. You can cook 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. Get 2 garlic cloves- diced
  2. Get 2 celery stocks
  3. Prepare 1/4 cup salted butter
  4. Make ready 2 large leeks
  5. Take 6 medium potatoes
  6. Make ready 1 liter chicken broth
  7. Take 1 1/4 cup heavy cream

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! Potatoes - use starchy or all rounders, they fall apart when simmered which means less blending for creamy soup = less risk of gluey soup*. 🇦🇺.

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.

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*. 🇦🇺. 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.

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