Leek and potato lumpy soup
Leek and potato lumpy soup

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, leek and potato lumpy soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

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Leek and potato lumpy soup is one of the most favored of recent trending foods on earth. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. Leek and potato lumpy soup is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we must 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. Take 2 garlic cloves- diced
  2. Make ready 2 celery stocks
  3. Make ready 1/4 cup salted butter
  4. Prepare 2 large leeks
  5. Make ready 6 medium potatoes
  6. Get 1 liter chicken broth
  7. Prepare 1 1/4 cup heavy cream

Pour in stock and bring to the boil. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. Place potatoes into a large saucepan with water to cover. Bring to the boil and cook until tender.

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.

Place potatoes into a large saucepan with water to cover. Bring to the boil and cook until tender. Meanwhile, saute leeks in butter until translucent. When potatoes are done, skin them while they are still hot and cut them into bite sized pieces. Heat the oil in a large pan and add the onions, potatoes and leeks.

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