Name: Leek And Potato Soup
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: 4 tbsp. extra-virgin olive oil, divided -; 4 large leeks, halved, white and green parts separated, thinly sliced, rinsed well (about 2 lb.) -; Kosher salt -; 2 tbsp. butter -; 2 stalks celery, finely diced -; 1 anchovy fillet -; 3 cloves garlic, minced -; 1/2 tsp. ground white pepper -; 1 tsp. Freshly ground black pepper -; 1 tsp. ground coriander -; 1 tsp. fennel seeds -; 1/8 tsp. MSG (optional) -; 1 1/2 lb. Yukon gold potatoes (about 3 large) -; 4 c. low-sodium chicken broth -; 1/2 c. half and half, plus more for garnish -; Half and half -; Fried leek greens -; Freshly grated Parmesan -; Crusty bread, for serving -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Leek And Potato Soup

1. 4 tbsp. extra-virgin olive oil, divided -

2. 4 large leeks, halved, white and green parts separated, thinly sliced, rinsed well (about 2 lb.) -

3. Kosher salt -

4. 2 tbsp. butter -

5. 2 stalks celery, finely diced -

6. 1 anchovy fillet -

7. 3 cloves garlic, minced -

8. 1/2 tsp. ground white pepper -

9. 1 tsp. Freshly ground black pepper -

10. 1 tsp. ground coriander -

11. 1 tsp. fennel seeds -

12. 1/8 tsp. MSG (optional) -

13. 1 1/2 lb. Yukon gold potatoes (about 3 large) -

14. 4 c. low-sodium chicken broth -

15. 1/2 c. half and half, plus more for garnish -

16. Half and half -

17. Fried leek greens -

18. Freshly grated Parmesan -

19. Crusty bread, for serving -

How to cook deliciously - Leek And Potato Soup

1. Stage

Make fried leek greens: Pat leek greens dry with a paper towel. In a large pot over medium heat, heat enough oil to thinly coat the bottom of the pot, about 3 tablespoons. Add in leek greens and stir, frying until golden and crispy, about 6 minutes. Transfer fried leeks to a plate and sprinkle with salt.

2. Stage

Return pot to medium-high heat and melt butter. Add in remaining leeks, celery, and 1 teaspoon salt, and cook, stirring occasionally, until softened and slightly golden and volume has decreased by over half, about 20 minutes.

3. Stage

Push vegetables to the sides of the pot and add in 1 tablespoon oil more. Add anchovy, garlic, white and black pepper, coriander, fennel seeds, and MSG. Stir until anchovy has melted into the mixture and spices are fragrant, 1 minute.

4. Stage

Add potatoes and broth and bring to a boil. Reduce heat to medium-low, cover pot with a lid, and let cook until potatoes are falling apart, about 30 minutes.

5. Stage

Remove from heat and stir in half and half. For a chunkier soup, serve as is or use a potato masher to partially mash potatoes to desired consistency. Alternatively, for a smooth soup, use a blender or immersion blender to blend soup until creamy.

6. Stage

Serve soup topped with a swirl of half and half, some fried leek greens, a sprinkle of Parmesan, and toasted bread, if desired.