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
- Heat canola oil in dutch oven over low heat (2).
- Dice onion, add salt and pepper, and cook low and slow to caramelize. (This takes like 1 million years.)
- Stir in the rosemary, thyme, and garlic. Cook for one minute.
- Add leeks and season with salt and pepper. Cook over medium heat until softened and translucent throughout.
- Add in potatoes.
- Season with seasoned salt, a tiny sprinkle of smoked paprika, a pinch of salt, and pepper. Stir to combine with leeks.
- Pour in chicken broth.
- Add bay leaf.
- Cover and bring to a boil.
- Lower heat to a vigorous simmer (2) and cook until potatoes are cooked through, 15-20 minutes.
- Use immersion blender to blend a small amount of soup in order to thicken.
- 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
- Rise and dry leeks thoroughly.
- Heat oil in small skillet over medium-high heat
- Season leeks.
- Add leeks to oil. Watch closely. Cook until crispy golden brown.
