Recipe: Flavorful Leek and potato lumpy soup

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Before you jump to Leek and potato lumpy soup recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.

It was not really that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the surroundings. Those days are over, and it appears we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. According to the industry experts, to clean up the surroundings we are all going to have to make some improvements. Each and every family should start generating changes that are environmentally friendly and they should do this soon. Read on for some ways to go green and save energy, largely in the kitchen.

A lot of energy is definitely wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. When you can get a new one, they use about 60% less than the old models which might be more than ten years old. The proper temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. One more way to save electricity is to keep the condenser clean, because the motor won't have to run as often.

As you can see, there are many little items that you can do to save energy, as well as save money, in the kitchen alone. Environmentally friendly living is not really that hard. Largely, all it will take is a little common sense.

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

This delicious potato and leek soup comes together in just a few minutes. The best part: You can serve it cold or hot, depending on the season. The enduring popularity of potato and leek soup is no mystery. The two vegetables are a perfect pair: Potatoes lend the soup a comforting starchiness. Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner.

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