Recipe of Any-night-of-the-week Leek and potato lumpy soup

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Leek and potato lumpy soup. Add the potatoes, leeks and celery. Bring to a simmer over medium-high heat. Clean and cut the leeks: Cut off the roots of the leeks.

Leek and potato lumpy soup Wash the leek, and chop it as well. Heat up the oil, add the butter and allow it to melt. Chop the leeks into small pieces. You can have Leek and potato lumpy soup using 0 ingredients and 0 steps. Here is how you achieve that.

Ingredients of Leek and potato lumpy soup

Decrease the heat to medium-low and cook. Stir in the bay leaves, salt, pepper, pepper sauce, Worcestershire sauce and nutmeg. In a large pot heat up the oil, add the bay leaf, allspice berries, onion, leeks and celery root. This recipe contains only six ingredients: potatoes, leeks, eggs, flaxseed meal, salt, and parmesan cheese.

Leek and potato lumpy soup step by step

It's easy to make this creamy potato and ramp soup (also known as wild leeks) when ramps are at their best. In a heavy pan, melt the butter and add the bacon. Add white wine, stock, bay leaves, & thyme. Simmer until the potatoes are very soft. To make the soup, melt the butter in a Dutch oven or large soup pot, then add the chopped leeks and garlic.

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