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Leek and potato lumpy soup
Leek and potato lumpy soup

Before you jump to Leek and potato lumpy soup recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.

Until fairly recently any individual who indicated concern about the destruction of the environment raised skeptical eyebrows. That has fully changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. Unless everyone begins to start living a lot more green we won’t be able to fix the problems of the environment. These adjustments need to start happening, and each individual family needs to become more environmentally friendly. The cooking area is a good place to start saving energy by going much more green.

A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. You can easily save up to 60% on energy once you get a new one, in comparison to those from longer than ten years ago. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to operate as often.

From the above it should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living just isn’t that hard. Typically, all it requires is a bit of common sense.

We hope you got insight from reading it, now let’s go back to leek and potato lumpy soup recipe. 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. Use garlic cloves- diced
  2. You need celery stocks
  3. Use salted butter
  4. Take leeks
  5. Use potatoes
  6. Use chicken broth
  7. Use heavy cream
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.

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