Potato Leek Soup with Crispy Shallots

I simply love potato soup.

My mom used to make it for us growing up…all of the time.

It is the ultimate comfort food.

As I have gotten older and my taste buds have grown up, I work at re-creating classic dishes with a little more flair.

A little more flavor.

A little more able to pair with wine.

Obviously.

My Potato Leek Soup with Crispy Shallots is to die for. Another added benefit? There is no cream in it so it is super healthy.

Potato Leek Soup with Crispy Shallots

Ingredients:

For the soup:

3 large leeks (white and light green parts only), thinly sliced into rings

2 Tbls butter

4 cups or 1 quart chicken broth (you may also use vegetable broth for vegetarian option)

1 cup water

1/4 cup dry white wine (I used Dry Creek Vineyard’s Sauvignon Blanc)

2 lbs Russet potatoes (4 large), peeled and diced into 1/2 inch pieces

1/4 cup fresh flat-leaf Italian parsley, finely chopped

1 tsp fresh thyme, chopped

Tabasco sauce (or other red chili sauce)

salt/pepper to taste

For the crispy shallots:

3 large shallots, thinly sliced into rings

2 Tbsp olive oil

salt/pepper

Directions:

1. Wash and slice leeks lengthwise, spreading apart and rinsing any dirt off. Slice leeks into thin rings.

2. In a large pot or dutch oven, add butter and melt over medium heat. Add leeks and sprinkle with salt and pepper. Cover and cook on low heat for 10 minutes. Check and stir often to make sure the leeks do not brown which will give them a burnt taste.

3. Add chicken broth, water, wine and potatoes to large pot. Bring to a low simmer and cook for 20 minutes or until potatoes are soft.

4. While potatoes are cooking, heat olive oil in sauté pan over medium-high heat. Add sliced shallots, salt and pepper and sauté for about 15 minutes, stirring frequently. The shallots should be brown and crispy without burning. Turn heat off and set aside.

4. Once potatoes are cooked, scoop mixture (in batches) into blender and puree, leaving about 1/4 of the soup with whole potato chunks. Return all soup to large pot.

5. Mix parsley and thyme into soup. Add a few dashes of Tabasco sauce and salt and pepper to taste.

6. Ladle into bowls and top with crispy shallots.

Suggested Wine Pairing: Dry Creek Vineyard Sauvignon Blanc