Most recipes recommend serving this soup with chopped chives, but it's November and our CSA no longer has them, so I deep fried the dark green parts of the leeks for a crunchy garnish.
Original recipe: Potato Leek Soup
Potato Leek Soup with Frizzled Leeks
2 T. ghee, chicken fat, or lard depending on the liquid you use
2-3 large leeks, white and light green part only, cleaned and roughly chopped, tops reserved
1 quart low sodium vegetable, chicken, or veal broth
2 medium potatoes (about 1 pound) peeled and sliced 3/8" thick
1/8 t. ground bay leaf (or 1 whole bay leaf)
Himalayan pink salt
1/2 c. heavy cream
1/4 t. freshly ground nutmeg
1/2 c. frizzled leek garnish (see below for recipe) or bacon bits
Heat fat in a large saucepan over medium heat. Add leeks, reduce heat to low, and cook, stirring frequently, until very soft but not browned, 10-15 minutes.
Add stock, potatoes and bay leaf and season lightly with salt (I used 2 t.). Bring to a boil then reduce heat and simmer until potatoes are falling apart, 15-20 minutes. While the potatoes are cooking, make the frizzled leeks.
Remove whole bay leaf if that's what you used.
Puree soup with immersion blender, which will result in a rough puree. If you want it super smooth you'll need to use a blender. Thin with additional stock if it's too thick for your taste.
Stir in cream and nutmeg and adjust salt. Serve sprinkled with frizzled leeks and/or bacon.
Frizzled Leek Tops
Makes 1/2 c.
Dark green tops of the leeks you used for the soup, and the lighter green leaves inside them.
2 T. ghee
Clean the leaves thoroughly, scrubbing the dark leaves if necessary.
Slice them finely 1/16" - 1/8"
Heat the ghee in a small frying pan over medium high. Add the leeks and saute until lightly browned. Remove and drain on paper towels sprinkled with salt.
I used a very small pan and did them in 4 batches. I removed every last bit of each batch so that nothing was left behind to burn in the ghee. It would have been easier to do them in a larger pan in one batch.