Potato And Leek Soup With Crispy Masala Leeks

Name: Potato And Leek Soup With Crispy Masala Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large leeks, white part only, scrubbed; 2 tablespoons unsalted butter; 1 medium onion, sliced; 1 1/2 pounds russet potatoes, peeled and coarsely chopped; 2 cups well-seasoned chicken stock; 2 cups milk; 1/2 cup heavy cream; Salt to taste; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground cardamom; 1/4 teaspoon ground black pepper; Pinch of nutmeg; 1 cup vegetable oil for frying

Servings: persons

4 large leeks, white part only, scrubbed
2 tablespoons unsalted butter
1 medium onion, sliced
1 1/2 pounds russet potatoes, peeled and coarsely chopped
2 cups well-seasoned chicken stock
2 cups milk
1/2 cup heavy cream
Salt to taste
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground black pepper
Pinch of nutmeg
1 cup vegetable oil for frying

1
Slice three of the leeks.
2
Julienne the fourth, and set it aside.
3
Melt the butter in a large saucepan, add the sliced leeks and onion, cover and cook over low heat, stirring from time to time, until the vegetables are very soft but have not colored.
4
Add the potatoes and chicken stock.
5
Cover, and simmer about 15 minutes, until the potatoes are soft.
6
Puree the leek and potato mixture in a food processor, and return it to the saucepan.
7
Stir in the milk and cream, and bring the soup to a simmer.
8
Season the soup with salt, and keep it at a low simmer.
9
Mix the cloves, cinnamon, cardamom, pepper and nutmeg together, and set aside.
10
Heat the oil in a small deep pan until it is very hot but not smoking.
11
Add the julienned leek, and cook until it is golden brown.
12
Remove it with a slotted spoon to several thicknesses of paper towel to drain.
13
Sprinkle it with 1/4 teaspoon of the spice mixture and a good pinch of salt.
14
Sift the remaining spice mixture onto the soup through a fine strainer.
15
Lightly swirl in the spices without thoroughly incorporating them, so that there are streaks of spice.
16
Divide the hot soup among four dishes, top each with the spiced leeks, and serve.

1096

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 large leeks, white part only, scrubbed, 2 tablespoons unsalted butter, 1 medium onion, sliced, 1 1/2 pounds russet potatoes, peeled and coarsely chopped, and more.

Yes, Potato And Leek Soup With Crispy Masala Leeks falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!