I like to think of leeks as the onion’s mild-mannered cousin. They add flavor and presence to a dish, but they rarely overpower it.
Author:Addie Gundry
Prep Time:10 minutes
Cook Time:40 minutes
Total Time:50 minutes
Yield:Serves 4
Category:Soups
Ingredients
Scale
2 tablespoons olive oil
1 onion, diced
1 large leek, chopped and rinsed well
5 large Yukon Gold potatoes, diced
5 cups low-sodium vegetable broth
1 bay leaf
Kosher salt and freshly ground black pepper
2 cups half-and-half
Fried leek rings, for garnish (optional; see Note)
Instructions
In a large pot, heat the olive oil over medium-high heat. Add the onion and leek and cook, stirring, until softened, about 6 minutes. Add the potatoes, broth, bay leaf, salt, and pepper. Bring to a boil, reduce the heat to low, and simmer for 20 to 30 minutes, until the potatoes are tender.
Remove from the heat and add the half-and-half. Remove the bay leaf.
Using an immersion blender, puree the mixture directly in the pot to the desired consistency. The soup will thicken as it’s pureed.
Ladle into bowls and serve garnished with fried leek rings, if desired.
Notes
To make the fried leek rings: Carefully slice only the white part of 1 leek into 1/4-inch-thick rings. Separate the rings and float them in a bowl of cold water to rinse any dirt away. Remove the rings from the water, leaving the dirt in the bowl, and soak the rings in 1/2 cup buttermilk. Meanwhile, heat 1 inch of olive oil in a heavy-bottomed saucepan over medium-high heat until the oil reaches 300 degrees F. Remove the rings from the buttermilk and dredge in 1/2 cup biscuit baking mix. Transfer carefully to the hot oil and fry for 3 to 4 minutes, or until lightly golden brown. Transfer to a paper towel-lined baking sheet and sprinkle with kosher salt.
