3 tablespoons unsalted butter
4-5 big leeks, white parts only
7-8 Yukon gold potatoes, peeled and sliced
5 cups low sodium chicken stock (or veggie to keep it vegetarian)
3 bay leaves
Heavy cream or half and half
Optional - crispy shallots: 3 small shallots, canola oil, flour, garlic salt and paprika
Serving Size- 6
Approximate time to make- 30 minutes
- First, clean your leeks. Slice the leeks into small rings and then add to a big bowl of water. Let sit for 5 minutes and then move them around with your hands to make sure there is no dirt left in between. Rinse and dry.
- Then, take out a large pot and add 3 tablespoons of butter, bring the pot to a medium heat and add the leeks, plus 1 tablespoon of fresh thyme and a pinch of salt. Cook the leeks until softened. about 10 minutes.
- Next, add the potatoes and the broth, season with more salt and bring the mixture up to a boil, then down to a simmer and cook until the potatoes have completely softened, about 30 minutes.
- While the soup is simmering, make your crispy shallots. Peel and slice your shallots into thin slices and then form rings. Add the shallots to a bowl with 1/2 cup of flour, 1/2 teaspoon of garlic salt, paprika and pepper. Dredge and then shake off any excess. Add 1-2 cups of canola oil to a cast iron skillet (enough to cover the bottom of the pan and then about an inch above) and bring to a high heat. Cook the shallots until golden brown, and then place on a paper towel to release any excess oil. Season with a pinch of salt while they are still hot. Set aside.
- Once the potatoes are fork tender, transfer to a blender or use an immersion blender and blend until smooth. Finish with 1/4 cup of heavy cream, fresh thyme, and taste for seasonings. Finish with your crispy shallots and enjoy!