This elevated version of classic potato leek soup features a velvety base topped with crispy potato strings and leeks, adding textural contrast and visual appeal to this comforting French-inspired bowl.
Recipe Details
Ingredients
- 4 large leeks, white and light green parts only
- 60g unsalted butter
- 900g Yukon Gold potatoes, peeled and diced
- 3 cloves garlic, minced
- 120ml dry white wine
- 1.2L vegetable or chicken stock
- 2 bay leaves
- 3 fresh thyme sprigs
- 240ml heavy cream
- to taste salt and white pepper
- 1 large russet potato (for crispy topping)
- 1 small leek (for crispy topping)
- 480ml vegetable oil (for frying)
- 30ml fresh chives, minced
- 10ml truffle oil (optional)
- 60g Gruyère cheese, grated (optional)
Instructions
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Clean 4 large leeks thoroughly by slicing lengthwise and rinsing under cold water to remove grit. Slice into 1cm (1/2-inch) half-moons, reserving one leek for crispy topping.
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In a large pot, melt 60g unsalted butter over medium heat. Add sliced leeks and cook for 8-10 minutes, stirring occasionally, until softened but not browned.
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Add 3 cloves garlic and cook for 1 minute until fragrant.
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Pour in 120ml dry white wine and cook for 2-3 minutes to reduce slightly.
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Add 900g Yukon Gold potatoes, 1.2L vegetable or chicken stock, 2 bay leaves, and 3 fresh thyme sprigs. Bring to a boil, then reduce heat and simmer for 20-25 minutes until potatoes are very tender.
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Meanwhile, prepare crispy toppings: Using a mandoline or sharp knife, cut 1 large russet potato (for crispy topping) into very thin matchsticks. Soak in cold water for 10 minutes, then drain and pat completely dry.
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Thinly slice 1 small leek (for crispy topping) into fine strips. Separate white and green parts.
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Heat 480ml vegetable oil (for frying) to 180°C (350°F) in a small pot. Fry potato strings in batches until golden and crispy, about 2-3 minutes. Drain on paper towels and salt immediately.
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Fry leek strips for 30-45 seconds until crispy. Drain and salt.
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Remove bay leaves and thyme sprigs from soup. Using an immersion blender, purée soup until completely smooth. (Or blend in batches in a regular blender.)
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Stir in 240ml heavy cream and season with to taste salt and white pepper. If too thick, add more stock.
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Ladle soup into bowls. Top with crispy potatoes and leeks, 30ml fresh chives, a drizzle of 10ml truffle oil (optional) if using, and 60g Gruyère cheese if desired.
Tips
Leek Preparation: The key to avoiding gritty soup is thoroughly washing leeks. Slice first, then swish in a bowl of water to remove sand.
Potato Choice: Yukon Golds create the creamiest soup, but russets work too. Avoid waxy potatoes like red potatoes.
Wine Substitute: Use an extra splash of stock with a squeeze of lemon juice if avoiding alcohol.
Crispy Topping Success: Potatoes must be completely dry before frying to achieve maximum crispiness. A salad spinner works great.
Make-Ahead: Soup base can be made 2 days ahead. Prepare crispy toppings just before serving for best texture.
Vegan Version: Use olive oil instead of butter, coconut cream instead of heavy cream, and skip the cheese.
Texture Variation: For a chunkier soup, reserve some cooked potatoes before blending and stir them back in.
Serving Ideas: Serve in bread bowls or alongside grilled cheese sandwiches for ultimate comfort food pairing.