Leek Soup with Shoestring Potatoes and Fried Herbs

For a beautiful, almost bone-white soup, don’t let the leeks and onion take on any color as they soften.
Photo by Barbara B.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from bonappetit.com

Ingredients

  • A deep-fry thermometer

  • Special Equipment

  • Flaky sea salt (such as Maldon)

  • Kosher salt

  • 1

    sprig rosemary

  • 1/4

    cup fresh flat-leaf parsley leaves

  • Vegetable oil (for frying; about 4 cups)

  • 1

    russet potato, peeled, cut into thin matchsticks

  • Potatoes And Assembly

  • Freshly ground black pepper

  • 1

    cup plain whole-milk yogurt, divided

  • 1

    cup heavy cream, divided

  • 2

    cups whole milk, divided

  • Kosher salt

  • 5

    garlic cloves, thinly sliced

  • 1

    small onion, thinly sliced

  • 6

    large leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise

  • 1/2

    cup (1 stick) unsalted butter

  • Soup

Directions

Soup 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. Do Ahead: Soup can be made 2 days ahead. Cover and chill. Potatoes And Assembly 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. Do Ahead: Potatoes and herbs can be fried 2 hours ahead. Store uncovered at room temperature.

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