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17) Potato-Leek Soup with Crispy Shallots

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil divided
  • 2 large leeks white and light green parts only, sliced and rinsed
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1.5 lbs russet or Yukon Gold potatoes peeled and cubed
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup milk or unsweetened oat milk optional for creaminess
  • Salt and pepper to taste
  • 2 shallots thinly sliced for frying
  • 2 tbsp butter or oil for shallots
  • Chopped chives or parsley to garnish

Method
 

  1. Heat 1 tbsp olive oil in a large pot over medium heat; sauté leeks and onion until soft, about 6–8 minutes.
  2. Add garlic and cook 30 seconds until fragrant. Stir in potatoes and pour in broth; bring to a simmer.
  3. Cook until potatoes are tender, 15–20 minutes. Use an immersion blender for a smooth soup or mash slightly for texture.
  4. Stir in milk if using, warm through, and season with salt and pepper.
  5. Meanwhile, heat butter or oil in a small skillet and fry shallot slices until crisp and golden, about 3–4 minutes; drain on paper towels.
  6. Serve soup topped with crispy shallots and chopped chives.