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Cream of Leek & Potato Soup with Crispy Leeks
Topped with roasted crispy leeks, this soup is light and flavorful – inspired by spring! Serve hot or cold.
2 Tbsp. butter
2 bunches Markon First Crop Belgian Leeks, sliced (white and light green parts only)
1/2 tsp. each sea salt and pepper, divided
4 cups reduced sodium vegetable broth
1 lb Markon First Crop Potatoes, peeled and chopped
2 Markon First Crop Thyme sprigs
2 bay leaves
2 Tbsp. 35% whipping cream
2 Tbsp. juice from Markon First Crop Lemon
Pinch ground nutmeg
4 tsp. canola oil
1 tsp. all-purpose flour
4 tsp. Markon First Crop Chives, finely chopped
Preheat oven to 425 degrees F. Melt butter in saucepan set over medium heat; cook half of the leeks and 1/4 tsp. each salt and pepper for 8 to 10 minutes or until lightly golden brown and tender.
Stir in broth, potatoes, thyme, and bay leaves; bring to boil. Reduce heat to medium-low; cook for 15 to 18 minutes or until potatoes are tender. Remove thyme and bay leaves. Stir in cream; cook for 1 to 2 minutes or until heated through. Using hand blender, puree until smooth. Stir in lemon juice and nutmeg.
Pat remaining leeks dry with paper towel; toss with oil. Sprinkle with flour and remaining salt; toss until evenly coated. Arrange in single layer on parchment paper–lined baking sheet. Bake, turning once, for 8 to 10 minutes or until golden brown. Let cool completely.
Divide soup among 4 bowls. Top with crispy leeks, chives, and remaining pepper.
Tips:
Alternatively, transfer soup to stand blender; puree in small batches, placing tea towel over lid, until smooth.
To serve cold, let cool completely and refrigerate before serving.
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