Beef Stock Leek Celery and Potato Soup

This savory leek and potato soup can be left chunky or blended smooth, but the best part is the crunchy garnish that tops each bowl. While many recipes using leeks call for discarding the tougher, more fibrous green tops, we reserve them, slice 'em real thin, and stir-fry them until crispy and golden. Sprinkled with a little salt, fried leek greens transform an otherwise fine bowl of soup into an outstanding one.

Working with leeks

The biggest disclaimer here is that when using leeks, you must take care to rinse them fully and thoroughly—swipes of dirt and grit get trapped tightly between each layer and will make for one awful eating experience if left intact. My preferred method is to halve the leeks length-wise, rinse between each layer, slice the rinsed leeks thinly, then rinse them again over a large strainer again to ensure there's no gritty particles left.

Once it's all cleaned, pat the leek greens dry with paper towels to ensure they get crispy in the frying process. Smaller, skinnier leeks will have more tender greens, but because we are slicing everything super thin, even the most fibrous bits will turn delectably crispy once fried. The oil that's left in the pan becomes infused with leek-y essence, adding a whole other layer of flavor to the soup. Other less popular flavor agents in this recipe include anchovies and MSG, both of which are optional, but I dare you to give them a try just this once and be open to their seasoning potential.

To make it plant-based...

To make this soup completely plant-based, skip the anchovy, swap the chicken broth out for veggie broth or water, and use a plant-based milk instead of half and half—coconut milk would provide the most richness if you're okay with that flavor. Instead of sprinkling with Parmesan, you could sub it out for toasted nuts or seeds, croutons, or a hit of hot sauce. Or, if you're a meat lover, bits of cooked bacon is also perfect crumbled on top!

If you've made this recipe, be sure to drop us a line down below in the comments to let us know how you liked it.

Yields: 4 - 6 servings

Prep Time: 0 hours 30 mins

Total Time: 1 hour 40 mins

For the soup

4 tbsp.

extra-virgin olive oil, divided

4

large leeks, halved, white and green parts separated, thinly sliced, rinsed well (about 2 lb.)

Kosher salt

2 tbsp.

butter

2

stalks celery, finely diced

1

anchovy fillet

3

cloves garlic, minced

1/2 tsp.

ground white pepper

1 tsp.

freshly ground black pepper

1 tsp.

ground coriander

1 tsp.

fennel seeds

1/8 tsp.

MSG (optional)

1 1/2 lb.

Yukon gold potatoes (about 3 large)

4 c.

low-sodium chicken broth

1/2 c.

half and half, plus more for garnish

For topping

Half and half

Fried leek greens

Freshly grated Parmesan

Crusty bread, for serving

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1. Make fried leek greens: Pat leek greens dry with a paper towel. In a large pot over medium heat, heat enough oil to thinly coat the bottom of the pot, about 3 tablespoons. Add in leek greens and stir, frying until golden and crispy, about 6 minutes. Transfer fried leeks to a plate and sprinkle with salt.
2. Return pot to medium-high heat and melt butter. Add in remaining leeks, celery, and 1 teaspoon salt, and cook, stirring occasionally, until softened and slightly golden and volume has decreased by over half, about 20 minutes.
3. Push vegetables to the sides of the pot and add in 1 tablespoon oil more. Add anchovy, garlic, white and black pepper, coriander, fennel seeds, and MSG. Stir until anchovy has melted into the mixture and spices are fragrant, 1 minute.
4. Add potatoes and broth and bring to a boil. Reduce heat to medium-low, cover pot with a lid, and let cook until potatoes are falling apart, about 30 minutes.
5. Remove from heat and stir in half and half. For a chunkier soup, serve as is or use a potato masher to partially mash potatoes to desired consistency. Alternatively, for a smooth soup, use a blender or immersion blender to blend soup until creamy.
6. Serve soup topped with a swirl of half and half, some fried leek greens, a sprinkle of Parmesan, and toasted bread, if desired.

June Xie

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June Xie Senior Food Producer June Xie is the current Senior Food Producer for Delish, where she hosts recipe videos and the wildly popular YouTube show, Budget Eats.

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Source: https://www.delish.com/cooking/recipe-ideas/a34789343/leek-and-potato-soup-recipe/