Remove the roots, outer leaves, and tops from leeks. Cut each in half lengthwise and then in slices. Rinse in a bowl of cold water and then drain.
2 large leeks
Heat oil in a large non-stick skillet over medium heat. Add the leeks, onions and garlic. Mix them around in the oil and then lower the heat to medium-low. Partially cover, and cook for 15 minutes, stirring occasionally. Reserve.
Bring broth to a boil in a large saucepan over medium-high heat.
4 cups chicken broth
Add the potatoes, leeks, onion and garlic to the hot broth; bring to a boil. Cover, reduce heat, and simmer until the potatoes are soft (about 10 minutes).
2 cups potatoes
Make a purée with an immersion blender until the soup is smooth. Season with salt and pepper, to taste.
Serve with the frizzled leeks.
For the Frizzled Leeks:
Thinly slice the white and light green parts of the leek. Rinse them in a bowl of water to remove any dirt. Drain and pat dry.
1 leek
In a small saucepan, heat the canola oil over medium-high heat. Add the leeks to the oil.
2 tablespoons canola oil
Fry the leeks, stirring constantly, until the leeks are light golden brown (1 to 3 minutes).
Remove the frizzled leaks to a bowl with paper towel to remove excess oil. Use them as a topping for the soup.
Notes
The soup makes for great leftovers and reheats on the stove well.
The soup can be stored in the fridge in an airtight container for up to 5 days.
It can also be stored in the freezer for up to 6 months, but make sure it cools down first.
Looking for a vegetarian or vegan option? This recipe can be easily modified with a vegetable based broth.