Leek and potato soup with frizzled leeks - Everything Anna
A comforting and delicious soup perfect for cozy Netflix binging nights.
Prop Styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Prop Styling Mari Loewen. Recipe & food styling Marisa Curatolo. Photography Cory Aronec.

Leek and potato soup with frizzled leeks1
Leek and potato soup with frizzled leeks3
SHOP THE MAGAZINE
SHOP THE MAGAZINE (3)
SHOP THE MAGAZINE (2)
  • Duration
  • Cook Time
  • Prep Time
  • Serves 4Servings

Ingredients

  • 3 large leeks, washed
  • 2 tablespoons unsalted butter
  • 4 medium potatoes, peeled and cubed
  • 1/4 cup dry white wine

  • 5 cups homemade chicken stock
  • Coarse salt and freshly ground pepper
  • 1 teaspoon chopped fresh thyme, plus extra to garnish
  • 1/4 cup milk

  • Canola oil, for frying
  • Sour cream, to garnish

Preparation

Chop the white and pale green parts of two leeks. In large, heavy saucepan, melt butter over medium-high heat. Add chopped leeks and cook until golden, about 3 to 4 minutes. Add potatoes and cook for another 10 minutes. Add white wine and chicken stock. Bring to boil; simmer for 30 minutes or until potatoes are tender. Purée soup with hand-held blender. Season with salt, pepper and thyme. Add milk and heat through.

Cut white and pale green parts of remaining leek lengthwise into thin strips. Fill saucepan with 2 inches oil and bring to 375˚F on a deep-fat thermometer. In small batches, fry leeks about 10 to 15 seconds or until golden. Remove from oil using a slotted spoon and drain on paper towels.

Garnish soup with dollop of sour cream, thyme and frizzled leeks. 

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