{"id":1288,"date":"2024-05-27T12:22:36","date_gmt":"2024-05-27T12:22:36","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/leveled-up-potato-leek-soup\/"},"modified":"2024-07-30T06:31:15","modified_gmt":"2024-07-30T06:31:15","slug":"leveled-up-potato-leek-soup","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/leveled-up-potato-leek-soup\/","title":{"rendered":"Leveled-Up Potato Leek Soup"},"content":{"rendered":"<p>Contributor Christian Reynoso learned the hard way that using a blender to make creamy potato-leek soup can be a bit of a gamble. The pur\u00e9e easily goes gummy\u2014and even if it doesn\u2019t, the results are less dynamic and interesting to eat than a soup with creamy chunks of potato and caramelized pops of leek. This version of the classic pairing forgoes blending entirely, resulting in an easy potato soup with lots of texture and minimal cleanup.<\/p>\n<div>\n<h2>Ingredients<\/h2>\n<p>4 Servings<\/p>\n<div>\n<p>1<\/p>\n<div>large lemon<\/div>\n<p>7<\/p>\n<div>garlic cloves, divided<\/div>\n<div>Extra-virgin olive oil<\/div>\n<p>1<\/p>\n<div>cup (loosely packed) fresh sage leaves<\/div>\n<p>\u00bd<\/p>\n<div>cup (loosely packed) fresh rosemary leaves<\/div>\n<p>10<\/p>\n<div>sprigs fresh thyme<\/div>\n<p>1<\/p>\n<div>3.5-oz.-jar capers (\u2153 cup plus 1 Tbsp. packed)<\/div>\n<p>1<\/p>\n<div>large bunch fresh parsley<\/div>\n<p>1<\/p>\n<div>Tbsp. plus 1\u00bc tsp. Diamond Crystal or 2\u00bd tsp. Morton kosher salt, divided, plus more<\/div>\n<p>2\u00bd<\/p>\n<div>lb. small or medium leeks (6\u20138)<\/div>\n<p>3<\/p>\n<div>celery stalks<\/div>\n<p>1\u00bc<\/p>\n<div>lb. small fingerling or Yukon Gold potatoes<\/div>\n<p>2<\/p>\n<div>quarts vegetable stock, divided<\/div>\n<p>\u00bd<\/p>\n<div>cup heavy cream<\/div>\n<\/div>\n<\/div>\n<h2>Preparation<\/h2>\n<h4>Step 1<\/h4>\n<p>Line a baking sheet with a single layer of paper towels. Finely grate zest from <strong>1 large lemon<\/strong> into a medium bowl; cut lemon into wedges and set aside for serving. Finely chop <strong>2 garlic cloves<\/strong> and add to bowl with lemon zest.<\/p>\n<h4>Step 2<\/h4>\n<p>Pour <strong>extra-virgin olive oil<\/strong> into a small saucepan to come \u00bd&#8221; up sides; clip a deep-fry thermometer to sides of pan. Heat oil over medium until thermometer registers 225\u00b0\u2013250\u00b0. Working in 2 batches and returning oil to 225\u00b0 between batches, fry <strong>1 cup (loosely packed) fresh sage leaves<\/strong> (make sure you\u2019re wearing an apron) until oil stops bubbling and sage is crisp but still fairly green, about 2 minutes per batch. Using a slotted spoon, transfer to prepared baking sheet. Repeat with <strong>\u00bd cup (loosely packed) fresh rosemary leaves<\/strong>, then <strong>10 sprigs fresh thyme<\/strong>, returning oil to 225\u00b0\u2013250\u00b0 between batches and transferring to same baking sheet.<\/p>\n<h4>Step 3<\/h4>\n<p>Next, set a fine-mesh sieve over a medium Dutch oven. Drain <strong>one 3.5-oz.-jar capers (\u2153 cup plus 1 Tbsp. packed)<\/strong> and pat dry. Fry, stirring occasionally, until they burst open and are crisp and darkened to a deep green (the oil will bubble steadily at first but should be bubbling less frequently by the time capers are ready), about 5 minutes. Remove from heat and strain through prepared sieve. Let oil cool. You should have 2\u20133 Tbsp.; if you have more than that, pour off excess and reserve for another use (like frying toast or making a vinaigrette). Transfer capers to baking sheet with herbs.<\/p>\n<h4>Step 4<\/h4>\n<p>Pluck leaves off <strong>1 large bunch fresh parsley<\/strong> until you have 2 (loosely packed) cups; discard stems (or save for another use). Coarsely chop parsley leaves. Chop fried thyme into pieces about the same size as the parsley and add both to bowl with garlic and zest, then add sage, rosemary, and capers. Season gremolata with <strong>kosher salt<\/strong> and gently toss to combine.<\/p>\n<h4>Step 5<\/h4>\n<p>Trim dark green tops off <strong>2\u00bd lb. small or medium leeks (6\u20138)<\/strong>; discard. Slice white and pale green parts into \u00bc&#8221;-thick rounds and rinse in a large bowl of water, swishing around to loosen any dirt. Drain and repeat as needed. Wipe out bowl and return clean leeks to bowl. Slice <strong>3 celery stalks<\/strong> on a slight diagonal crosswise \u00bc&#8221; thick, then thinly slice remaining <strong>5 garlic cloves<\/strong>. Add both to bowl with leeks along with <strong>1\u00bc tsp. Diamond Crystal or \u00be tsp. Morton kosher salt<\/strong>.<\/p>\n<h4>Step 6<\/h4>\n<p>Heat oil in reserved Dutch oven over medium heat. While the oil is heating up, slice <strong>1\u00bc lb. small fingerling or Yukon Gold potatoes<\/strong> into \u00bc&#8221;-thick disks.<\/p>\n<h4>Step 7<\/h4>\n<p>Once oil is hot, add leek mixture and stir to coat with slotted spoon; reserve bowl. Cover with a lid and cook until vegetables are tender but not mushy, about 5 minutes. Transfer vegetables back to reserved bowl.<\/p>\n<h4>Step 8<\/h4>\n<p>Transfer potatoes to pot and add <strong>1 quart vegetable stock<\/strong> and remaining <strong>1 Tbsp. Diamond Crystal or 1\u00be tsp. Morton kosher salt<\/strong>. Heat over medium-high until rapidly simmering but not boiling, partially cover, and cook until potatoes are tender but not falling apart, 15\u201320 minutes. Return leek mixture to pot and add remaining <strong>1 quart vegetable stock<\/strong> and <strong>\u00bd cup heavy cream<\/strong>; cook until just starting to simmer again. Remove from heat; taste and season with more salt if needed.<\/p>\n<h4>Step 9<\/h4>\n<p>Ladle soup into bowls; spoon a generous amount of gremolata on top and stir in. Serve with reserved lemon wedges for squeezing over.<\/p>","protected":false},"excerpt":{"rendered":"<p>Contributor Christian Reynoso learned the hard way that using a blender to make creamy potato-leek soup can be a bit of a gamble. The pur\u00e9e easily goes gummy\u2014and even if it doesn\u2019t, the results are less dynamic and interesting to eat than a soup with creamy chunks of potato and caramelized pops of leek. This [&#8230;]<\/p>\n","protected":false},"author":2,"featured_media":1289,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1288","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1288","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1288"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1288\/revisions"}],"predecessor-version":[{"id":5154,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1288\/revisions\/5154"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1289"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1288"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1288"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1288"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}