Leek & Potato Soup with Frizzled Leek Topping
Soups are the perfect food for when you want to feel indulgent, but remain healthy at the same time. They are warm, comforting, and delicious. Leek and potato soup is an especially tasty recipe that incorporates the interest and crispness of leeks with the hearty and reliable potato. With just six ingredients, you cannot go wrong on a cool fall or winter day with this simple yet delectable soup.
This leek and potato soup recipe adds texture with the simple to make frizzled leeks and a chicken broth adds depth of flavor to this veggie heavy dish.
Recipe Images by In the Kitch
Leek and Potato Soup with Frizzled Leek Topping
For the Soup:
- 2 big leeks
- 2 tbsp. canola oil
- 1 cup onions, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 2 cups potatoes, peeled and cubed
- Salt and pepper
For the Frizzled Leeks:
- 1 medium leek, trimmed of roots and dark green tops
- Vegetable oil
- Remove roots, outer leaves, and tops from leeks. Cut each in half lengthwise and then in slices. Immerse in cold water; swirl. Drain.
- Heat oil in a large skillet over medium high heat. Add leek, onion and garlic. Partially cover, and cook for 15 minutes. Stir occasionally.
- Meanwhile, bring broth to a boil in a large saucepan over medium high heat.
- Add the potatoes, leek, onion and garlic to the hot broth; bring to a boil. Cover, reduce heat, and simmer until potato is tender.
- Stir in pepper and salt.
- Make a puree with an immersion blender until smooth.
- Serve with the frizzled leeks.
For the Frizzled Leeks:
- Thinly slice the white and light green parts of the leek into 3-inch-long julienne strips. Rinse in a bowl of water to remove the grit. Drain and pat dry.
- In a small saucepan heat the vegetable oil over medium-high heat . Add a small handful of the leeks to the oil.
- Fry the leeks, stirring often with a metal slotted spoon, until the oil is barely bubbling and the leeks are light golden brown, 1 to 3 minutes.
- Remove excess oil with a paper towel.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or dipping sauce.
This soup recipe is a great way to warm your home and keep everyone full and coming back for seconds. As with most soups, it is easy to prepare then keep warm until you are ready to serve. It also makes for great leftovers and heats up well. The frizzled leeks add a full-bodied flavor to the soup; just consider making a fresh batch of frizzled leeks when preparing on day two.
Looking for a vegetarian option? This recipe can be easily modified with a vegetable based broth. You can also try using different types of potatoes to vary the soup from one batch to another.
I am Joss, the creator and editor of In the Kitch. I am inviting you on this food journey with me to learn, grow and bring out that inner chef in you. I hope to inspire you to get creative in your own kitchen!