Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, leek and potato lumpy soup. It is one of my favorites. 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 simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Leek and potato lumpy soup is something which I’ve loved my whole life. They are fine and they look wonderful.
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. This leek and potato soup recipe is easy and delicious.
To get started with this recipe, we must first 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:
- Get 2 garlic cloves- diced
- Take 2 celery stocks
- Prepare 1/4 cup salted butter
- Prepare 2 large leeks
- Get 6 medium potatoes
- Make ready 1 liter chicken broth
- Make ready 1 1/4 cup heavy cream
Potatoes: My favorite potatoes for this soup is Yukon gold potatoes, but russet potatoes work too. Feel free to peel your potatoes, especially if you want an ultra creamy soup. Leaving the skin on does have its nutritional benefits, but may not blend up as smooth. Potatoes - Go for a fluffy potato, Maris Piper or Russet potatoes if you are in the US work best.
Instructions to make Leek and potato lumpy soup:
- Add butter, garlic, celery, and leeks into pot to saute. Medium heat
- Once sauted add chicken broth and potatoes.
- Cook on high heat. Bring to a boil. Turn down to medium. Until potatoes are soft. About 30 minutes.
- Mash/whisk soup or purée. ( If you want more texture then mash is suggested)
- Add cream as you whisk or purée.
- Let reduce for 10 minutes. On low heat.
- Enjoy.
- 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.
Leaving the skin on does have its nutritional benefits, but may not blend up as smooth. 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. So its that time of year again and out comes the Soups.
So that’s going to wrap it up with this exceptional food leek and potato lumpy soup recipe. Thanks so much for reading. I am sure you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
