Leek and potato lumpy soup
Leek and potato lumpy soup

Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, leek and potato lumpy soup. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

This chunky leek and potato soup makes a hearty meal, filling, nutritious and bursting with flavour. Leek and potato soup is the first dish I think of when days start becoming colder. It's full of warmth and comfort as well as being.

Leek and potato lumpy soup is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Leek and potato lumpy soup is something that I have loved my entire life.

To get started with this particular 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 can achieve it.

The ingredients needed to make Leek and potato lumpy soup:
  1. Make ready 2 garlic cloves- diced
  2. Get 2 celery stocks
  3. Prepare 1/4 cup salted butter
  4. Take 2 large leeks
  5. Get 6 medium potatoes
  6. Get 1 liter chicken broth
  7. Get 1 1/4 cup heavy cream

This is a simple, basic leek and potato soup, unencumbered by a lot of unnecessary and distracting extra ingredients. Leeks, potatoes, chicken broth and a little milk or cream is really all you need and that's what you get here. Still, I wanted a more pronounced leek flavor so I doubled up on that. This is the kind of soup that is so simple to make yet tastes like you really know your way around the kitchen.

Steps 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.

I grew up loving this classic soup as a kid, and eating it always brings me back to a happy place. Working in batches, pass half of the soup through a food mill, fitted with a medium disk, into a large saucepan. Place the saucepan on medium-low heat to warm soup. Slowly stir in milk and cream, and season with salt and pepper. Chop the leeks into small pieces.

So that’s going to wrap this up with this special food leek and potato lumpy soup recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!