Twice-Fried Potatoes & Caramelized Leek Soup
This recipe crafts a comforting and rich soup featuring tender, caramelized leeks and onions, thickened with a delicate roux, and enriched with vegetable stock, half-and-half, and Gruyère. It's garnished with crispy, twice-fried fingerling potatoes, bacon, and fresh parsley, offering a delightful contrast in textures and a savory depth of flavor.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot For preparing the soup base
- 1 Large Skillet For frying potatoes and bacon
- 1 Chef's knife For precise cutting of vegetables and bacon
- 1 Cutting Board
- 1 Whisk Essential for smooth roux and incorporating liquids
Ingredients
Main
- 5 tablespoons extra virgin olive oil divided usage
- 3 tablespoons butter divided usage
- 1 pound fingerling potatoes scrubbed and patted dry
- 1 large leek white and light green parts only, sliced into rings
- 1/2 cup white wine
- 1 small onion diced
- 2 tablespoons finely milled flour instant flour
- 3 strips uncooked bacon cut into small pieces
- 3 cups vegetable stock
- 1 cup half and half full or reduced fat
- 1 splash sherry
- 1 splash fish sauce
- 1/2 cup Gruyere cheese grated
- 1 tablespoon flat-leaf parsley minced
Instructions
- Heat 3 tablespoons of olive oil in a large skillet. Add the scrubbed and patted dry fingerling potatoes; cook until tender and lightly browned, then remove and set aside.
- In the same skillet, cook the cut bacon pieces until crispy. Remove the bacon with a slotted spoon, reserving the rendered fat in the pan.
- Add 2 tablespoons of butter to the skillet with the bacon fat. Add the sliced leeks and diced onion, and cook slowly over medium-low heat, stirring occasionally, until deeply caramelized and very soft, about 15-20 minutes.
- Pour in the white wine, scraping up any browned bits from the bottom of the pan, and cook until the wine has nearly evaporated.
- Sprinkle the instant flour over the caramelized vegetables. Stir well and cook for 1-2 minutes to form a roux.
- Gradually whisk in the vegetable stock until smooth, then stir in the half and half. Bring the soup to a gentle simmer, stirring occasionally, and cook for 10-15 minutes to allow it to thicken.
- Stir in a splash of sherry and a splash of fish sauce. Taste and adjust seasoning with salt and pepper.
- Remove the soup from the heat and stir in the grated Gruyere cheese until completely melted and incorporated.
- While the soup simmers, heat the remaining 2 tablespoons of olive oil in a separate skillet. Add the previously cooked potatoes and fry again until golden brown and very crispy.
- Ladle the hot soup into bowls. Top each serving with the crispy twice-fried potatoes, reserved bacon pieces, and a sprinkle of fresh minced parsley.
Notes
The success of this soup hinges on meticulous caramelization of the leeks and onions; dedicate ample time on low heat for deep, sweet flavor development. For the 'twice-fried' potatoes, ensure they are thoroughly dried before their second fry to achieve maximum crispness. The instant flour aids in preventing lumps, but a slow, gradual whisking of the stock into the roux is still crucial for a silky texture. Don't underestimate the subtle complexity offered by the white wine, sherry, and fish sauce; they build layers of umami. Finally, taste and adjust seasoning frequently, and ensure the Gruyère is fully melted and incorporated for a rich, balanced finish.