Category: Succulent Soups
Cuisine: Comfort Food, Gourmet, Healthy, Vegetarian
Yields:
8 Servings
Difficulty: Medium
Prep Time: 15 Mins
Cook Time:
20 Mins
Total Time:
35 Mins
While testing recipes for our annual foodie friends trip to Mount Tremblant in December 2021, I prepared two separate soups for the menu – this Leek Soup with Matchstick Potatoes, and a squash and charred corn soup with lemongrass. We did a pre-tasting of the two and this soup was declared the favourite by a landslide.
Fresh leeks provide a perfect base for this silky, creamy, and super fast soup that offers hints of tangy yogurt and fresh herbs. The crunchy shoestring potatoes provide an additional layer of salty goodness which brings the dish together perfectly. Hope you’ll enjoy it as much as we did!
Ingredients
Instructions
-
Mise en Place
- Assemble equipment: large Dutch oven, small frying pan, small bowl, blender, spatula, measuring cups and spoons. Clean and chop leeks (white portions only), dice shallot, mince garlic, cut potatoes (matchsticks), measure and separate all ingredients. Cooking and Assembly
- Place cut potatoes in a small bowl of cold, salted water. Set aside until needed.
- Melt 2 tablespoons of butter in a large Dutch oven over medium heat. Add leek, shallots, garlic, and 1 tablespoon of salt. Saute until softened (approximately 5 minutes), stirring regularly to avoid browning.
- Add vegetable broth and bring to a boil. Reduce heat, cover, and cook for an additional 10 minutes. The leek should be very soft at this point.
- While soup is cooking, add a small amount of olive oil to a frying pan and heat on medium-high. Drain and dry potato sticks and add to hot oil. Deep fry until crispy and golden brown. Remove and set aside.
- Transfer leek mixture to a blender and add milk, cream, and yogurt. Blend until smooth. Add remaining 1/2 tablespoon of butter and 1/2 teaspoon of salt and pulse to combine.
- Garnish with matchstick fries, fried rosemary, and parsley. Dust with smoked paprika and serve.
Notes
Soaking the raw potatoes in cold, salted water will release starch, infuse additional flavour, and result in a crispier french fry.