Potato Leek Soup with Crispy Fried Leeks

Ingredients

• 2 tablespoons butter
• 2 large leeks, thinly sliced, white and light green parts only
• Salt & pepper
• 350g yellow potato, peeled and 1cm dice
• 3–3 ½ cups vegetable broth
• 2 cups milk
• ½ lemon, juiced
• Sour cream, for serving
• ---For the crispy fried leeks *optional*----
• Canola oil
• ¼ cup cornstarch
• 1 leek, thinly sliced and separated, white and light green parts only
• Salt

Directions

For the soup:

1. Place a large saucepot or stockpot over medium heat and melt in the butter.
2. While the butter melts, place the thinly sliced leeks in a large bowl and cover with tap water. Run your hands through the leeks, agitating them so that any dirt and debris falls away to the bottom of the bowl. Using your hands, scoop the leeks out of the water, allowing as much water as possible to drain away, and add them to the pot. Season with salt and cook for 10 minutes, stirring occasionally. Turn the heat down to medium-low and continue to cook for 10 to 15 minutes, stirring occasionally, or until the leeks are very tender and almost jammy.
3. Add the potatoes to the pot along with the broth, turn the heat up to medium-high, and bring everything to a boil. Cover and simmer for 15 minutes or until the potatoes are very tender then. Remove the soup from the heat and, using an immersion blender or a regular blender, blend the soup until very smooth. Return the soup to low heat and stir in the milk.
4. Just before serving, stir in the lemon juice and season with salt and pepper to taste. Serve hot or chilled topped with a dollop of sour cream and some crispy fried leeks (recipe follows), if desired.

For a crispy fried leeks, optional:

1. Heat approximately ½-inch of canola oil small pot over medium heat. Line a sheet pan with paper towel and set aside.
2. Add the cornstarch to a small bowl along with the thinly sliced leek and toss to coat. Remove the leeks from the cornstarch, dusting off as much excess as possible and add them to the oil to fry just until lightly golden brown and crisp, about 1 minute.
3. Using a slotted spoon, transfer the fried leeks to the paper towel lined sheet pan and season immediately with salt.