- Cook Time
- Prep Time
- Serves 4Servings
- 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
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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