Leek and Potato Soup

Serves: 8 to 10

3 to 4 medium leeks
3 to 4 tbsp oil
8 to 10 medium potatoes
4 cloves garlic, minced
2 tsp dried oregano
pinch dried sage
salt and pepper, to taste
4 to 6 cups vegetable broth (more if needed)
1 cup canola oil or peanut oil
toasted panko bread crumbs, for garnish (optional)

Halve the leeks lengthwise, and clean thoroughly; discard the dark green ends. Slice into 1/4-inch slices, reserving about 1 cup for garnish – set aside. Peel potatoes and cube into 1-inch chunks. Place potatoes into a large pot of cold, salted water and bring to a boil. Cook until just tender, anywhere from 15 to 20 minutes.

While the potatoes are cooking, heat oil in a medium skillet; add sliced leaks and cook until tender, just under 10 minutes (stir constantly – add a touch more of oil if the pan becomes too dry). Add the garlic, herbs, salt and pepper – cook for an additional minute, or until fragrant.

Once potatoes are done, drain in a large colander and return to the pot – add leaks and broth, and bring to a boil. Once boiling, off the heat and process the soup using a food processor, standing blender, or immersion blender.

Heat canola/peanut oil in a deep pot (nonstick is best) – carefully add leeks to heated oil using a long-handled slotted spoon. Fry the strips until brown and crispy – remove using the slotted spoon and place onto a plate lined with a paper towel.

Ladle soup into bowls, and garnish with leek strips and panko – serve with a good crusty bread.

To read more about this dish and my musical pairing, click HERE.

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