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danyell923

Leek Soup with Shoestring Potatoes and Fried Herbs

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Homemade crispy shoestring potatoes with fresh herbs are so worth the effort to top each serving of this potato leek soup! Rich, thick, creamy and flavorful.

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Rate this recipe 4.4/5 (5 Votes)

Ingredients

  • 1/2 cup (1 stick) unsalted butter
  • 6 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
  • 1 small onion, thinly sliced
  • 5 garlic cloves, thinly sliced
  • Kosher salt, to taste
  • 2 cups whole milk, divided
  • 1 cup heavy cream, divided
  • 1 cup plain whole-milk yogurt, divided
  • Freshly ground black pepper
  • 1 russet potato, peeled, cut into thin matchsticks
  • 4 cups vegetable oil (for frying)
  • 1/4 cup fresh flat-leaf parsley leaves
  • 1 sprig rosemary
  • Flaky sea salt (such as Maldon)

Details

Servings 8
Preparation time 30mins
Cooking time 110mins
Adapted from bonappetit.com

Preparation

Step 1

Melt butter in a large heavy pot over medium heat. Add leeks, onion, and garlic and season with salt. Cook, stirring often, until vegetables begin to soften, 5–7 minutes.

Add 1 cup water and cook, stirring occasionally, until vegetables are very soft, 25–30 minutes.

Let cool slightly, then transfer half of leek mixture to a blender and add half of milk, cream, and yogurt. Purée until very smooth; pour into a large bowl. Repeat with remaining leek mixture, milk, cream, and yogurt.

Return soup to pot and heat over medium, adding water by ¼-cupfuls, until soup is thick enough to hold potatoes without sinking but thin enough that a spoon dragged across the top doesn’t leave a trail. Season with salt and pepper.

Rinse potato in a colander under cold water until water runs clear; pat completely dry.

Fit a medium saucepan with thermometer; pour in oil to measure 2”. Heat over medium-high until thermometer registers 350°. Working in batches and returning oil to 350° between batches, add potato by the handful and fry, turning occasionally, until golden and crisp, about 2 minutes. Using a spider or slotted spoon, transfer potato to paper towels to drain.

Fry parsley and rosemary until parsley is translucent, about 15 seconds. Add to potato and let cool; season with kosher salt. Serve soup topped with a nest of potatoes and herbs and seasoned with sea salt.

Potatoes and herbs can be fried 2 hours ahead. Store uncovered at room temperature.

Soup keeps 2 days, covered, in the refrigerator.

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