Warm Up with Potato Leek Soup with Crispy Leek Topping

Yields: 4-6

Prep Time: 15 mins

Total Time: 55 mins

Ingredients

• 2

  large leeks, white and light green parts only, thinly sliced

• 2 tbsp.

  unsalted butter

• 1

  garlic clove, sliced

• Kosher salt and freshly ground black pepper

• 4 c.

  chicken or vegetable stock

• 1 3/4 lb.

  Yukon Gold potatoes, peeled and roughly chopped

• 2

  thyme sprigs, plus more leaves for garnish

• 1

  bay leaf

• 1 c.

  half-and-half

• 1/4 c.

  canola oil

Directions

1. Set aside 1/2 cup leeks. Melt butter in a medium pot over medium heat. Add garlic and remaining leeks. Season with salt and pepper. Cook, stirring occasionally, until leeks are tender, 6 to 8 minutes. Add stock, potatoes, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer, stirring occasionally, until potatoes are tender, 12 to 14 minutes. Discard bay leaf. Puree soup, in batches, in a blender until smooth. (You can also use a stick blender directly in the pot.) Season with salt and pepper.

2. Heat oil in a small saucepan over medium-high heat. Fry reserved leeks, in two batches, stirring occasionally, until golden brown, 2 to 3 minutes. Transfer to a paper towel-lined plate. Serve soup garnished with thyme and fried leeks.

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