This quick and easy potato leek soup is perfectly creamy and delicious. The perfect comfort food for a cold winter lunch or dinner. Using the green tops to make frizzled leeks keeps you from wasting produce while also adding a nice little crunch to the top of the soup.
No waste, using the green parts
Most recipes call for using the white and white-green parts of the leek only. So what do you do with the green stalks? Have you been throwing them away? There is actually lots of goodness in this part of the leek. They have lots of fiber which is good for you and also a way to add some flavor.
Commonly, the green part of the leek isn’t used because it is tougher than the whiter parts of the leeks. But you can certainly include them in dishes, they may just need to cook a little longer to soften up. Another use of the green parts includes as a way to add flavor to stocks and broths. Use them right away, or clean and freeze until you are ready to cook up a broth or stock.
But my favorite way to use the green part is to fry them up and use them in a variety of ways, such as a crunchy topping in this easy potato leek soup recipe.
Don’t fear potatoes for their carbs
All the craze around low carb diets including keto lead many people to think that they need to avoid potatoes all the time. Why should you eat potatoes?
- Potatoes are an inexpensive food.
- Cooking potatoes is super easy.
- Potatoes are so flexible to prepare — fry, boil, mash, bake, roast!
- Potatoes are super filling and satisfying.
- Eating potatoes provides you with lots of nutrition. The peel contains lots of the nutrition so when possible leave it intact.
- Potatoes have health benefits too!
Health benefits of potatoes
- One medium potato provides 28% of the recommended amount of vitamin C, 27% vitamin B6, 26% potassium and much more!
- Contain resistant starch which serves as food for the beneficial bacteria in your gut and improve digestion.
- Contain antioxidant which help fight inflammation in the body.
Potato Leek Soup with Frizzled Leek Greens
- 2 T olive oil
- 2 garlic cloves minced.
- 2 whole leeks
- 1.5 lb potatoes peeled a diced into 1″ pieces
- 4 cups vegetable broth or stock
- 1 T fresh thyme chopped
- Salt and pepper to taste
- 1/4 cup canola oil for frying leek greens
- Cut the leeks where the dark green turns to light green. Slice the white and light green part of the leek into thin circles. Place the sliced pieces into a colander and rinse well. Once clean, allow to thoroughly drain. Also rinse the dark green pieces and hold for later.
- Heat olive oil in a pan and add leeks and garlic and saute until translucent.
- When leeks are ready, add potatoes, stock and cook until potatoes are super tender and falling apart, about 15 minutes.
- Transfer potatoes to a blender or use an immersion blender to puree the soup. Add pureed soup back to pan. Add thyme and salt and pepper to taste.
- Thin out the soup with milk or water if you think it’s too thick. Cook soup for a few minutes to allow all the flavors to combine.
Cook frizzled leeks
- While the soup is cooking, prepare the frizzled leeks. Begin by patting the greens dry if still wet. Slice the green part of the leeks into thin strips lengthwise.
- Heat canola oil in saucepan over medium high heat. Oil should be about half an inch deep in the pan. Make sure the oil is hot before adding the leeks, almost beginning to smoke.
- Add a small handful of leeks to the pan. Use caution as the oil will bubble up some. Cook the leeks until they are lightly browned. Then scoop them out with a slotted spoon and drain on paper towels. Lightly salt while hot.
- Allow oil to heat in between batches and continue cooking handfuls of leeks until they are all cooked.
- Serve the soup in bowls and top with frizzled green leeks.
Did you make this recipe? I want to hear your thoughts on it. Please leave me a comment here on the blog, or use the chat function in the bottom right of the screen to send me a message. I personally answer all the messages I receive. Also, if you like this recipe, please give it a 5-star rating in the recipe card. And, tag @cookeatlivelove in your photos so I can see your creations.