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Leek Soup with Shoestring Potatoes and Fried Herbs


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)


  • 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)


Servings 8
Preparation time 30mins
Cooking time 110mins
Adapted from


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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