Best 4 Leek Soup With Shoestring Potatoes And Fried Herbs Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Embark on a culinary journey with our leek soup recipe, a comforting and delicious dish that will warm your soul on a chilly day. The delicate flavor of leeks pairs perfectly with crispy shoestring potatoes, while aromatic fried herbs add an extra layer of depth and complexity. With its creamy texture and delightful combination of flavors and textures, this soup is sure to become a favorite in your kitchen.

Let's cook with our recipes!

LEEK SOUP WITH SHOESTRING POTATOES AND FRIED HERBS



Leek Soup with Shoestring Potatoes and Fried Herbs image

Categories     Soup/Stew     Potato     Vegetarian     Dinner     Rosemary     Leek     Bon Appétit

Number Of Ingredients 17

Soup:
1/2 cup (1 stick) unsalted butter
6 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
1 small onion, thinly sliced
5 garlic cloves, thinly sliced
Kosher salt
2 cups whole milk, divided
1 cup heavy cream, divided 1 cup plain whole-milk yogurt, divided
Freshly ground black pepper
Potatoes and assembly:
1 russet potato, peeled, cut into thin matchsticks Vegetable oil (for frying; about 4 cups)
1/4 cup fresh flat-leaf parsley leaves
1 sprig rosemary
Kosher salt
Flaky sea salt (such as Maldon)
Special equipment:
A deep-fry thermometer

Steps:

  • Soup:
  • Melt butter in a large heavy pot over medium heat. Add leeks, onion, and garlic and season with salt. Cook, stirring often, until vegetables begin to soften, 5-7 minutes. Add 1 cup water and cook, stirring occasionally, until vegetables are very soft, 25-30 minutes. Let cool slightly, then transfer half of leek mixture to a blender and add half of milk, cream, and yogurt. Purée until very smooth; pour into a large bowl. Repeat with remaining leek mixture, milk, cream, and yogurt.
  • Return soup to pot and heat over medium, adding water by ¼-cupfuls, until soup is thick enough to hold potatoes without sinking but thin enough that a spoon dragged across the top doesn't leave a trail.
  • Season with salt and pepper.
  • Potatoes and assembly:
  • Rinse potato in a colander under cold water until water runs clear; pat completely dry.
  • Fit a medium saucepan with thermometer; pour in oil to measure 2". Heat over medium-high until thermometer registers 350°F. Working in batches and returning oil to 350°F between batches, add potato by the handful and fry, turning occasionally, until golden and crisp, about 2 minutes. Using a spider or slotted spoon, transfer potato to paper towels to drain. Fry parsley and rosemary until parsley is translucent, about 15 seconds. Add to potato and let cool; season with kosher salt. Serve soup topped with a nest of potatoes and herbs and seasoned with sea salt.

LEEK SOUP WITH SHOESTRING POTATOES AND FRIED HERBS RECIPE - (4.4/5)



Leek Soup with Shoestring Potatoes and Fried Herbs Recipe - (4.4/5) image

Provided by danyell923

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter
6 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
1 small onion, thinly sliced
5 garlic cloves, thinly sliced
Kosher salt, to taste
2 cups whole milk, divided
1 cup heavy cream, divided
1 cup plain whole-milk yogurt, divided
Freshly ground black pepper
1 russet potato, peeled, cut into thin matchsticks
4 cups vegetable oil (for frying)
1/4 cup fresh flat-leaf parsley leaves
1 sprig rosemary
Flaky sea salt (such as Maldon)

Steps:

  • Melt butter in a large heavy pot over medium heat. Add leeks, onion, and garlic and season with salt. Cook, stirring often, until vegetables begin to soften, 5-7 minutes. Add 1 cup water and cook, stirring occasionally, until vegetables are very soft, 25-30 minutes. Let cool slightly, then transfer half of leek mixture to a blender and add half of milk, cream, and yogurt. Purée until very smooth; pour into a large bowl. Repeat with remaining leek mixture, milk, cream, and yogurt. Return soup to pot and heat over medium, adding water by ¼-cupfuls, until soup is thick enough to hold potatoes without sinking but thin enough that a spoon dragged across the top doesn't leave a trail. Season with salt and pepper. Rinse potato in a colander under cold water until water runs clear; pat completely dry. Fit a medium saucepan with thermometer; pour in oil to measure 2". Heat over medium-high until thermometer registers 350°. Working in batches and returning oil to 350° between batches, add potato by the handful and fry, turning occasionally, until golden and crisp, about 2 minutes. Using a spider or slotted spoon, transfer potato to paper towels to drain. Fry parsley and rosemary until parsley is translucent, about 15 seconds. Add to potato and let cool; season with kosher salt. Serve soup topped with a nest of potatoes and herbs and seasoned with sea salt. Potatoes and herbs can be fried 2 hours ahead. Store uncovered at room temperature. Soup keeps 2 days, covered, in the refrigerator.

POTATO LEEK SOUP RECIPE BY TASTY



Potato Leek Soup Recipe by Tasty image

Buttery, creamy, and made oh-so fragrant with the help of thyme and chives, this potato leek soup is the perfect companion to any cold weather dinner. Serve with a bit of hot sauce for an extra kick and a sprinkling of croutons for added crunch.

Provided by Merle O'Neal

Categories     Lunch

Time 45m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
3 large leeks, chopped
3 cloves garlic, minced
2 lb potato, cubed
salt, to taste
pepper, to taste
6 cups vegetable broth
2 cups water
2 sprigs fresh thyme
1 bay leaf
¼ cup fresh chives, chopped
hot sauce, to taste

Steps:

  • Melt butter on medium heat in a large pot. Add the chopped leeks and stir until coated with butter.
  • Cover the pot and lower heat, cook for around 10 minutes until the leeks have softened.
  • Increase to medium-high. Add garlic, potatoes, salt, and pepper. Cook for 1 minute, then add vegetable broth, water, thyme, and bay leaf. Bring to a boil.
  • Lower heat and cover pot with a lid and simmer for 15 minutes, or until potatoes are tender and easily speared by a fork.
  • Uncover and remove thyme and bay leaf.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Stir in chives and hot sauce (optional).
  • Allow to cool 2 minutes and serve.
  • Enjoy!

Nutrition Facts : Calories 751 calories, Carbohydrate 67 grams, Fat 49 grams, Fiber 3 grams, Protein 3 grams, Sugar 14 grams

FRESH HERB, POTATO AND LEEK SOUP



Fresh Herb, Potato and Leek Soup image

Provided by Debbie Fleming

Categories     Soup/Stew     Milk/Cream     Dairy     Herb     Onion     Potato     Quick & Easy     Lunch     Leek     Fall     Winter     Bon Appétit     South Carolina     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes about 12 cups

Number Of Ingredients 10

3 pounds russet potatoes, peeled, cut into 1-inch pieces
5 cups canned low-salt chicken broth
3 cups water
3 large leeks (white and pale green parts only), chopped
1/2 cup whipping cream
1/4 cup minced fresh chives or green onion tops
2 tablespoons minced fresh basil or 2 teaspoons dried, crumbled
1 tablespoon minced fresh dill or 1 teaspoon dried dillweed
Hot pepper sauce (such as Tabasco)
Chopped fresh chives or green onion tops

Steps:

  • Bring first 8 ingredients to boil in heavy large pot or Dutch oven over high heat. Reduce heat to medium-low and simmer until potatoes are very tender and soup thickens slightly, about 1 hour. Transfer 2 cups of soup to blender and puree. Return puree to pot. Season with salt, pepper and hot pepper sauce. (Can be prepared 1 day ahead and refrigerated. Reheat before continuing.)
  • Ladle soup into bowls. Garnish with chopped chives and serve.

Tips:

  • Choose the Right Leeks: Look for fresh leeks with firm, white bulbs and deep green leaves. Trim off the root ends and any tough outer leaves before using.
  • Wash Leeks Thoroughly: Leeks can trap dirt and grit between their layers, so be sure to wash them thoroughly before using. Cut the leeks lengthwise and rinse them under running water, separating the layers to ensure all the dirt is removed.
  • Use a Variety of Herbs: Experiment with different herbs to enhance the flavor of your soup. Chives, parsley, tarragon, and thyme are all great options. You can also use a pre-made bouquet garni, which typically includes a combination of thyme, parsley, and bay leaf.
  • Don't Overcook the Potatoes: Shoestring potatoes should be crispy and tender, so be careful not to overcook them. Fry them in small batches until they are golden brown and remove them from the oil immediately to prevent them from becoming soggy.
  • Use Fresh Herbs for Garnish: Fresh herbs add a vibrant pop of color and flavor to your soup. Chop them finely and sprinkle them over the soup just before serving.

Conclusion:

Leek soup with shoestring potatoes and fried herbs is a delicious and comforting dish that is perfect for a cold winter day. The combination of flavors and textures is simply irresistible. With a few simple tips and tricks, you can easily make this soup at home and enjoy it with your family and friends.

Related Topics