Potato Leek Soup with Crispy Leeks

Ingredients - Serves 4

• Vegetable oil - For frying
• Salt and pepper - To taste
• Heavy cream - 1 cup
• Chicken broth - 4 cups
• Garlic - 2 cloves, minced
• Butter - 2 tablespoons
• Potatoes - 4 large, peeled and diced
• Leeks - 3 large, cleaned and sliced

Let's Get Started

1. In a large pot, melt the butter over medium heat. Add the leeks and cook until softened, about 10 minutes.
2. Add the garlic and cook for another minute.
3. Add the potatoes and chicken broth. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 20 minutes.
4. Use an immersion blender to puree the soup until smooth. Stir in the heavy cream and season with salt and pepper.
5. In a small saucepan, heat the vegetable oil over medium-high heat. Add the remaining leeks and fry until crispy and golden, about 5 minutes.
6. Serve the soup topped with the crispy leeks.

Dietary Info

• Dish Type: Soup
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Calories: 350
• Fat: 15g
• Carbs: 40g
• Protein: 10g
• Sodium: 800mg
• Sugar: 5g