It’s spring and leeks are in season. Here’s a beautiful way to enjoy their mild taste, Potato Soup with Fried Leeks. Don’t be afraid to add plenty of kosher salt and if you have truffle oil- drizzle it lightly on top before serving!
Ingredients:
2 large leeks
3 Tbsp of vegetable oil
4 Tbsp of butter
4 Tbsp of kosher salt
5 Russet Potatoes, peeled and diced
3 large carrots, peeled and diced
6 cups of water
1/2 cup of heavy cream
(truffle oil to drizzle on top)
Cut leeks in half and rinse in water, separating leaves as your clean them. Drain and cut into 1/2 inch strips.
In a large pot, heat oil. When oil starts to bubble, drop in 1/4 cup of leeks and fry for only 1-2 minutes. Remove as they turn brown and drain on a paper towel. Season with a pinch of salt and set aside.
Drain any remaining oil and add the rest of the leeks to the pot. Over medium heat, cook leeks in butter until tender. Add salt.
Turn heat to high. Add potatoes, carrots and enough water to cover. Bring to a boil and then reduce heat to low. Simmer for 30 minutes or until potatoes are fork-tender.
Turn off heat. Transfer mixture to a blender (or use an emerging blender) and blend until smooth. Pour soup back into the pot and mix in heavy cream. Salt and pepper to taste.
Serve in individual bowls with a topping of fried leeks and a drizzle of truffle oil.
