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POTATO AND LEEK SOUP with fried parsley

Prep Time15 mins
Cook Time1 hr
Servings: 5 people

Ingredients

Soup

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 2 leeks, white part only, chopped fine (2 cups)
  • 2 pounds russet potato, peeled and chopped (approx 2 large potatoes)
  • 6 cups chicken or vegetable broth
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon heavy cream (optional)

Garnish (optional)

  • 1 cup vegetable oil
  • 3/4 cup fresh flat-leaf parsley, chopped

Instructions

  • In a large pot, melt butter with olive oil, over medium heat.
  • Add leeks, and cook until translucent, about 5 - 8 minutes.
  • Add potatoes and toss with the leeks. Salt and pepper to taste.
  • Add broth and simmer until potatoes are soft, about 30-40 minutes.
  • With an immersion blender (or a conventional blender) process soup until smooth.
  • Stir in lemon juice and, if desired, cream. Add salt and pepper to taste.

To make garnish:

  • While the soup is cooking, heat the oil in a small skillet so that it is hot but not smoking.
  • Slowly add parsley, first making sure it is completely dry before adding so the oil does not splatter.
  •  Fry the parsley, turning once, until bubbles subside.
  • Remove parsley from the oil, drain on paper towels, and season with salt and pepper. Reserve oil for other use or discard.
  • Ladle soup into bowls and garnish with fried parsley.