Potato Leek Soup with Crispy Onions

Potato and Leek Soup with Crispy onions

Adapted from Emeril Lagasse & the Pioneer Woman

Soup Ingredients
1 large or 2 small leeks, about 1 pound
2 bay leaves
4 sprigs fresh thyme
2 Tbsp butter
2 - 3 strips bacon, chopped
1/2 cup dry white wine
5 cups chicken stock
1 1/4 lb russet potatoes, diced
1 tsp salt (or more to taste)
3/4 tsp cracked pepper
1 cup heavy cream
2 Tbsp chopped chives (for garnish, optional)

Crispy Fried Onions Ingredients
1 whole large onion

2 cups buttermilk (or you can use 2 cups milk with 2 tbsp lemon juice)

1 1/2 cups flour

1 tsp salt

dash of cayenne pepper (optional)

vegetable oil

 

Preparation

Slice onion very thin. Place in a baking dish or tupperware and cover with buttermilk and soak for at least an hour. 

Trim the green portions of the leek and, using 2 of the longest leaves, make a bouquet garni by folding the 2 leaves around the bay leaves and thyme. Tie into a package shaped bundle with kitchen twine and set aside. (Or you can tie the thyme and bay leaves together in a piece of cheesecloth).

Using a sharp knife, halve the white part of the leek lengthwise and rinse well under cold running water to rid the leek of any sand. Slice thinly crosswise and set aside.

In a large soup ot ovr medioum heat, melt the butter and add the bacon. Cook for 5 - 6 minutes, stirring occasionally, untilt he bacon is soft and has rendered most of its fat. Add the chopped leeks and cook until wilted, about 5 minutes. Add the wine and bring to a boil. Add the reserved bouquet garni, chicken stock, potatoes, salt, and pepper, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the potatoes are falling apart and the soup is very flavorful. 

 

While the soup is simmering, you can start preparing the onions. Combine dry ingredients (flour, salt, and cayenne) in a bowl.

Pour oil into a wide pot with high sides until it comes up about 1/2 inch.  Heat oil to 375 degrees.

Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove as soon as golden brown and place on a cookie sheet lined with paper towels.  Repeat in batches with the rest of the onions.

 

After soup has been simmering for 30 minutes, remove the bouquet garni, and working in batches, puree the soup in a food processor. (Or if you have an immersion blender, puree the soup directly in the pot. So much quicker and less mess!)

Stir in the cream and adjust the seasoning to your tastes. Serve immediately with the chopped chives and crispy onions.