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!
- 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
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.