Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, leek and potato lumpy soup. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Leek and potato lumpy soup is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Leek and potato lumpy soup is something that I’ve 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 get started with this particular recipe, we must prepare a few components. 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:
- Prepare 2 garlic cloves- diced
- Make ready 2 celery stocks
- Make ready 1/4 cup salted butter
- Take 2 large leeks
- Prepare 6 medium potatoes
- Make ready 1 liter chicken broth
- Prepare 1 1/4 cup heavy cream
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. Leek and potato is always delicious served with crusty bread and butter for dunking.
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.
Blend the soup in a food processor until smooth (or keep it lumpy if you prefer). When leek and potato soup is served chilled, it is known as vichyssoise and makes an excellent summer soup treat. Make sure all the ingredients are totally soft before you purée them. Any undercooked vegetables will make a lumpy soup. For more great soup recipe ideas, be sure to try.
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