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Leek Soup

Leek Soup with Matchstick Potatoes

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!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8
Course: Succulent Soups
Cuisine: Canadian
Calories: 152
Ingredients Equipment Method Notes

Ingredients
  

  • 3 leeks chopped
  • 1 shallot diced
  • 4 cloves garlic minced
  • 1 cup vegetable stock
  • 1 cup whole milk 3.25%
  • 1/2 cup heavy cream
  • 1/2 cup plain yogurt
  • 3 tbsp butter divided
  • 1 1/2 tsp Kosher salt
  • 1 tsp smoked paprika
  • 1/4 tsp white pepper
  • 1 potato matchsticks
  • 1 sprig fresh rosemary leaves only
  • 1/8 cup fresh parsley for garnish
  • oil for frying

Equipment

  • large Dutch oven
  • small frying pan
  • small bowl
  • blender
  • spatula
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Clean and chop leeks (white portions only), peel and dice shallot, peel and mince garlic, cut potatoes (matchsticks), trim rosemary, measure and separate all ingredients.
Cooking + Assembly
  1. Place cut potatoes in a small bowl of cold, salted water. Set aside until needed.
  2. Melt 2 tablespoons of butter in a large Dutch oven over medium heat. Add leek, shallots, garlic, and 1 tbsp of salt. Saute until softened (approximately 5 minutes), stirring regularly to avoid browning.
  3. 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.
  4. 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. Repeat for rosemary.
  5. Transfer leek mixture to a blender and add milk, cream, and yogurt. Blend until smooth. Add remaining 1/2 tbsp of butter and 1/2 tsp of salt and pulse to combine.
  6. 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.