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Potato Leek Soup

Course: Soups
Servings: 6 Servings

Ingredients

For The Crispy Leeks:

  • 1 leek white and green parts only, halved lengthwise and sliced thin lengthwise, rinsed and dried well
  • canola oil or other neutral high smoke point oil

For The Potato-Leek Soup:

  • 3 sprigs thyme plus a few thyme leaves for serving
  • 5 sprigs parsley, leaves chopped and stems reserved
  • 1 bay leaf
  • 3 tbsp butter
  • 5 stalks celery diced
  • 1 medium yellow onion diced
  • 2 medium leeks sliced lengthwise, then sliced into ¼” half moons and washed well
  • salt and black pepper
  • 3/4 cup dry white wine
  • 7 cups chicken stock
  • 24 oz yukon gold potatoes washed well, unpeeled, and and cubed into 1” pieces
  • whole milk to taste

Instructions

For The Crispy Leeks:

  • In a cast iron or heavy bottomed pan or pot, heat ¼” of oil over high heat to 356F. Fry the leeks in 2 batches, frying each for about 4 minutes, or until mostly golden brown. Drain on paper towels.

For The Potato-Leek Soup:

  • Tie the thyme sprigs, parsley stems, and bay leaf into a bundle with cooking twine.
  • Melt the butter in a large pot over medium heat. Add the celery, onion, and leeks to the pot and season with 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring occasionally until onions are translucent.
  • Add the wine and simmer, about 5-6 minutes.
  • Add the stock, potatoes and herb bundle and bring to a boil over high heat. Reduce heat to medium-low, and simmer partially covered (about ¾ of the opening of the pot should be covered) about 45-50 mins, or until potatoes are very tender.(Reduce heat if needed to maintain a low simmer.)
  • Remove the pot from the heat, and remove the herb bundle. Use an immersion blender to puree the soup, or, allow the soup to cool, then puree in a blender.
  • Stir in milk to taste. Taste the soup for seasoning and add more salt and pepper if desired. Top the soup with the chopped parsley leaves, thyme leaves, and crispy leeks.