This amazingly delicious, sinfully creamy, decadent soup is a wonderful holiday treat. It makes a perfect, impressive first course at your Holiday Dinner Table.
It's time for Soup Saturday Swappers......
I am hosting this month and asked our group to share recipes for an elegant first course soup to serve up with our holiday meals.
Let's see what everyone cooked up for us today........
- Sneha’s Recipe: Cheeseburger Soup for One
- A Day in the Life on the Farm: Creamy Leek Soup with Shoestring Potatoes
- Making Miracles: French Onion Potato Soup
- Karen’s Kitchen Stories: Leek and Celery Root Soup
- Pandemonium Noshery: Pear and Blue Cheese Soup
- Palatable Pastime: Shrimp in Tomato Saffron Broth
Creamy Leek Soup with Shoestring Potatoes
Ingredients
- 1 stick butter
- 6 large leeks, white and pale green parts, halved lenghtwise and sliced into half moons.
- 1 vidalia onion, thinly sliced
- 6 cloves garlic, minced
- 5 c. light cream
- 1 c. sour cream
- salt and pepper, to taste
- 1 large russet potato, peeled
- 1 T. Herbs de Provence
- Sea Salt (I used black sal de mar)
- Freshly cracked black pepper
- Canola Oil
Instructions
- Melt butter in a large heavy soup pot or dutch oven over medium heat. Add the leeks, garlic and onions. Season with salt and pepper and cook for about 5 minutes. Add 1 1/2 c. water and cook stirring occasionally for about 30 minutes, until vegetables are very soft.
- Place into a heavy duty blender with 2 1/2 cups of the cream and 1/2 c. of the sour cream. Puree until smooth. Return to pan with remaining cream and sour cream. Cook and stir until smooth and heated through, adding more water as needed to reach desired consistency.
- Divide between 8 bowls and top each with a generous helping of shoestring potatoes
- Cut the potato into thin matchsticks. ( I used my shredding plate on my food processor). Rinse under cold water until water is clear and then pat dry. (I use my salad spinner insert as a colander and then spin the potatoes dry.)
- Heat the oil in a deep fryer or deep pot filled with 2" of oil until it reaches 350*. Add the potatoes, in batches if necessary, and fry for about 2 minutes, turning occasionally until golden brown and crispy. Place onto paper towel to drain, sprinkling with herbs, salt and pepper while still hot.
- Can be made up to 2 hours before serving.
Notes:
Adapted from a recipe found in Epicurious.
Nutrition Facts
Calories
532.68Fat (grams)
47.27Sat. Fat (grams)
25.38Carbs (grams)
23.39Fiber (grams)
2.31Net carbs
21.08Sugar (grams)
9.85Protein (grams)
7.32Sodium (milligrams)
333.43Cholesterol (grams)
134.43
I'm not sure I'd share those potatoes! They are my weakness!
ReplyDeleteI know, I kept picking at them before dinner LOL.
DeleteThis looks AMAZING!! I am going to have to pick up some leeks next time I'm at the store.
ReplyDeleteSinfully amazing Rebekah.
DeleteWe call this potato sallis and never used it in a soup, you have given me a delicious soup recipe to try!
ReplyDeleteI hope you enjoy it Sneha.
DeleteDelicious !
ReplyDeleteYes.
Delete