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Creamy Leek and Potato Soup with Easy Crispy Leek Chips

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A comforting and creamy leek and potato soup topped with crispy leek chips, perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 3 medium leeks, cleaned and sliced (white and light green parts only)
  • 4 medium Yukon Gold or Russet potatoes, peeled and diced
  • 3 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 4 cups (32 fl oz) vegetable or chicken broth
  • 1 cup (8 fl oz) heavy cream or whole milk
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon fresh thyme, chopped or 2 sprigs whole (optional)
  • 2 tablespoons olive oil (for frying leek chips)
  • Leek greens from trimmed leeks, sliced thinly (for crispy chips)
  • Pinch of sea salt (for seasoning leek chips)

Instructions

  1. Trim the leeks, keeping the white and light green parts for the soup. Slice them thinly and rinse thoroughly to remove grit.
  2. Peel and dice the potatoes into roughly 1-inch cubes.
  3. In a large heavy-bottomed pot over medium heat, melt the butter.
  4. Add the sliced leeks and cook gently, stirring occasionally, until soft and translucent but not browned, about 6-8 minutes.
  5. Stir in the minced garlic and cook for 1 minute until fragrant.
  6. Add the diced potatoes, stirring to coat them with the butter and leeks.
  7. Pour in the broth and add thyme sprigs if using. Bring to a boil, then reduce to a simmer and cook uncovered until potatoes are tender, about 20-25 minutes.
  8. While the soup simmers, heat olive oil in a small skillet over medium-high heat.
  9. Add the thinly sliced leek greens in batches and fry until golden and crisp, about 2-3 minutes per batch. Remove with a slotted spoon, drain on paper towels, and season with sea salt.
  10. Remove thyme sprigs from the soup.
  11. Use an immersion blender to puree the soup until silky smooth. Alternatively, blend in batches in a stand blender and return to the pot.
  12. Stir in the cream or milk, warming gently without boiling.
  13. Taste and season with salt and pepper as needed.
  14. Ladle the soup into bowls and garnish with crispy leek chips on top. Serve immediately.

Notes

If soup is too thick, add more broth or milk to reach desired consistency. Cook leeks slowly to avoid bitterness. Blend soup carefully in batches if using a stand blender. For richer flavor, cook leeks until almost caramelized but do not burn. Crispy leek chips add essential texture and should be added just before serving. Soup can be made ahead and stored refrigerated for up to 2 days; store leek chips separately.

Nutrition

Keywords: leek soup, potato soup, creamy soup, leek chips, comfort food, easy soup recipe, crispy leek chips

Find it online: https://eliplate.com/creamy-leek-and-potato-soup-recipe-with-easy-crispy-leek-chips-tutorial/