Heather's Creamy Leek Potato Soup Recipe with Crispy Leek Rings
The creaminess of this soup comes from the potato and the addition of sour cream at plating. This recipe is also wonderful without the dairy for a vegan entree or starter. And best of all, this recipe is gluten free!
Author Stephanie Stiavetti
1large or 2 mediumleeksthinly sliced and divided, including the tender green section, about 3 cups
1teaspoonsaltplus more for sprinkling
Afewgrinds black pepper
1large russet potatopeeled and diced, about 2 cups
Sheep’s milk Pecorinoshaved into curls using a sharp vegetable peeler
Make the potato leek Soup
Melt butter in a soup pot with 1 tablespoon of olive oil and sauté half of the leeks on medium heat until tender.
Add potato, water, salt, pepper, nutmeg and the bay leaf. Simmer until potato is very tender, 20 – 30 minutes.
Remove bay leaf. Purée until creamy but the soup retains some texture.
Ladle into bowls and top with a fat tablespoon of sour cream, a few pieces of the Pecorino and a good heap of crispy leek rings. Serve hot.
Make the crispy leek rings
Preheat the oven to 250°F (121°C) and line a baking tray with parchment paper.
Wash the remaining leeks well in cold water in a large bowl and separate them into rings. Repeat until no dirt remains in the bowl and spin them dry in your salad spinner.
Sprinkle half of your leeks onto the tray to cover it, and drizzle with 1 tablespoon olive oil and sea salt. Bake for 30 – 60 minutes until golden brown and crispy.
Nutritional analysis does not include sour cream or Pecorino cheese for serving.