Blogs, Recipes

Potato & Leek Soup with Crispy Fried Leeks

I love soups and it is just about soup season! There’s nothing better than grabbing a bowl of warm comforting soup on a fall or winter day! 

This soup is everything you love about a buttery creamy bowl of Potato Leek  soup. But better, because sauteed shallots and garlic are truly one of the most delicious flavor enhancers ever. Add a swirl of cream and crispy fried leeks and you’ll have the perfect bowl of soup. Great for both fall and winter days!

INGREDIENTS

  • 4 medium leeks, trimmed, leaving white and pale green parts only, and chopped
  • 4 small shallots or 2 medium size,, chopped
  • 3 garlic cloves, chopped
  • 1 large carrot, chopped
  • 1 celery ribs, chopped
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 stick unsalted butter
  • 1 pound Yukon Gold potatoes, peeled and roughly chopped into 1/2-inch pieces
  • 1 cup dry white wine, Scout & Cellar Fieldhouse White Blend
  • 4 cups reduced-sodium chicken broth
  • 3 cups water
  • 2 bay leaves
  • ½ cup half and half
  • 3 tablespoon unsalted butter

Crispy Fried Leeks Ingredients

  • 1 cup leeks, washed and sliced into rings
  • ½ cup vegetable oil

INSTRUCTIONS

Wash sliced leeks in a large bowl of cold water, then lift out and drain well in a colander.

Cook leeks, shallots, garlic, carrot, celery, salt, and pepper in 4 tablespoons butter in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until softened, about 8 minutes. 

Peel potato and cut into 1/2-inch cubes, then add to onion mixture along with wine, broth, water, and bay leaf. 

Bring to a boil, then reduce heat and simmer, partially covered, until vegetables are tender, about 20 minutes.

Remove the bay leaves. Working in batches, scoop the soup to a blender, don’t fill the blender more than 1/3 way full or it can overflow. 

For a smooth soup, puree all of the soup; for a chunkier soup, don’t puree all of the soup. 

Blend until very smooth, being careful to let smoke escape the blender or it will explode. You can do this by leaving the blender cap open and covering with a paper towel or loose dishtowel. You may also use an immersion blender but I don’t find the soup gets as smooth.

Pour pureed soup back into the pot and stir in 3 tablespoon of butter and stir until melted.

Slowly pour in the half and half, stir until well combined. 

Taste and season with additional salt and pepper. 

Crispy Fried Leeks Instructions

To prepare the leeks, cut the white and pale green part off of the stem. 

Thinly slice the leeks into rings. 

Dry thoroughly before frying.

Using a slotted spoon, lower the leeks into the oil. 

Fry them for about 1 to 2 minutes or so, just until they turn golden. 

Transfer to a plate lined with a paper towel to drain.

Blogs, Recipes

Mushroom Leek Stir Fry

I recently had an abundance of leeks and asked my friends to give me some recipe ideas. My friend, Natasha suggested Stir fry and I am so glad she did!! This recipe was inspired by the Food & Wine Stir Fry recipe, Natasha shared with me.

This is one of those dishes that is unbelievably simple and super tasty. I love spicy Asian food! So when I found this chili paste, Dragon Fly Fried Chili Paste at my local Asian market, I fell in love! It is absolutely delicious but be careful it is SPICY! A ½ teaspoon gives you the perfect amount of heat! If you like your food spicier then by all means add a full teaspoon. 

You can eat this stir fry alone or over rice. I served it alongside Chicken thighs and a side of brown rice.  

Ingredients

  • 3 tablespoons olive oil 
  • 10 ounces mushrooms, thinly sliced 
  • 1 large leek, white and tender green parts only, thinly sliced
  • ½ onion, diced
  • 4  garlic cloves, chopped
  • 1 tablespoon minced fresh ginger 
  • 1 1/2 teaspoons soy sauce 
  • 1 teaspoon toasted sesame oil 
  • 1/2 teaspoon Chinese chile paste, II love DragonFly Fried Chili Paste

Instructions

Heat a large skillet. 

Add 2 tablespoons of the olive oil, tilting to coat the skillet. 

Add the mushrooms and onions,  stir-fry over high heat until golden, about 8 minutes. 

Stir in the remaining 1 tablespoon of olive oil. 

Add the leek, garlic and ginger and stir-fry until the leek is tender, about 2 minutes. 

Add the soy sauce, sesame oil and chile paste and stir-fry for 1 minute. 

Serve.