Leek Kale Potato Soup Topped With Shoestring Fries Recipes

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LEEK SOUP WITH SHOESTRING POTATOES AND FRIED HERBS RECIPE - (4.4/5)



Leek Soup with Shoestring Potatoes and Fried Herbs Recipe - (4.4/5) image

Provided by danyell923

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter
6 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
1 small onion, thinly sliced
5 garlic cloves, thinly sliced
Kosher salt, to taste
2 cups whole milk, divided
1 cup heavy cream, divided
1 cup plain whole-milk yogurt, divided
Freshly ground black pepper
1 russet potato, peeled, cut into thin matchsticks
4 cups vegetable oil (for frying)
1/4 cup fresh flat-leaf parsley leaves
1 sprig rosemary
Flaky sea salt (such as Maldon)

Steps:

  • Melt butter in a large heavy pot over medium heat. Add leeks, onion, and garlic and season with salt. Cook, stirring often, until vegetables begin to soften, 5-7 minutes. Add 1 cup water and cook, stirring occasionally, until vegetables are very soft, 25-30 minutes. Let cool slightly, then transfer half of leek mixture to a blender and add half of milk, cream, and yogurt. Purée until very smooth; pour into a large bowl. Repeat with remaining leek mixture, milk, cream, and yogurt. Return soup to pot and heat over medium, adding water by ¼-cupfuls, until soup is thick enough to hold potatoes without sinking but thin enough that a spoon dragged across the top doesn't leave a trail. Season with salt and pepper. Rinse potato in a colander under cold water until water runs clear; pat completely dry. Fit a medium saucepan with thermometer; pour in oil to measure 2". Heat over medium-high until thermometer registers 350°. Working in batches and returning oil to 350° between batches, add potato by the handful and fry, turning occasionally, until golden and crisp, about 2 minutes. Using a spider or slotted spoon, transfer potato to paper towels to drain. Fry parsley and rosemary until parsley is translucent, about 15 seconds. Add to potato and let cool; season with kosher salt. Serve soup topped with a nest of potatoes and herbs and seasoned with sea salt. Potatoes and herbs can be fried 2 hours ahead. Store uncovered at room temperature. Soup keeps 2 days, covered, in the refrigerator.

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