Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, leek and potato lumpy soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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.

Leek and potato lumpy soup is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Leek and potato lumpy soup is something that I’ve loved my whole 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 cook it.

The ingredients needed to make Leek and potato lumpy soup:

1. Get 2 garlic cloves- diced
2. Get 2 celery stocks
3. Get 1/4 cup salted butter
4. Get 2 large leeks
5. Get 6 medium potatoes
6. Get 1 liter chicken broth
7. Take 1 1/4 cup heavy cream

Heat the oil in a large saucepan. Add the chopped onion and celery and If you have any lumpy potatoes left after that I would use a potato masher to mash them. Leek and potato is always delicious served with crusty bread and butter for dunking. Heat some oil in a small pan, drain and.

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.

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. This is my attempt at Deborah Madison's Potato and Leek Soup taken from her book "Vegetarian Cooking For Everyone" Here is how her recipe appears in the.

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