Potato Leek Soup

Potato Leek Soup

canola oil 

1 onion, diced

1 tablespoon fresh rosemary

1 tablespoon fresh thyme

1 garlic clove, minced

4 leeks, halved, sliced, rinsed*

4 cups diced red potatoes

seasoned salt, smoked paprika, salt and pepper

4 cups chicken broth

bay leaf

1 can evaporated milk

1 teaspoon scoop yogurt

cayenne pepper

salt and pepper to taste

1. Heat canola oil in dutch oven over low heat (2).
2. Dice onion, add salt and pepper, and cook low and slow to caramelize. (This takes like 1 million years.)
3. Stir in the rosemary, thyme, and garlic. Cook for one minute.
4. Add leeks and season with salt and pepper. Cook over medium heat until softened and translucent throughout. 
5. Add in potatoes.
6. Season with seasoned salt, a tiny sprinkle of smoked paprika, a pinch of salt, and pepper. Stir to combine with leeks. 
7. Pour in chicken broth. 
8. Add bay leaf. 
9. Cover and bring to a boil. 
10. Lower heat to a vigorous simmer (2) and cook until potatoes are cooked through, 15-20 minutes.
11. Use immersion blender to blend a small amount of soup in order to thicken. 
12. Add in evaporated milk, yogurt, and cayenne pepper. Stir and taste. Add more seasonings as needed.

Crispy Leek Garnish

*1 handful sliced leeks

sprinkle of smoked paprika, salt, and pepper

canola oil

1. Rise and dry leeks thoroughly.
2. Heat oil in small skillet over medium-high heat
3. Season leeks.
4. Add leeks to oil. Watch closely. Cook until crispy golden brown.