Twice-Fried Potatoes & Caramelized Leek Soup
This recipe expertly combines crispy twice-fried fingerling potatoes with a luxurious, creamy caramelized leek soup. It begins by rendering bacon, then slowly caramelizing leeks and onions, deglazing with white wine, and building a rich roux. The soup is finished with vegetable stock, half and half, a touch of sherry, fish sauce, and grated Gruyere, offering a hearty and flavorful experience garnished with fresh parsley.
Equipment
- 1 Large Dutch Oven or Heavy-Bottomed Pot For making the soup base and simmering
- 1 Large Frying Pan or Skillet For frying potatoes and cooking bacon
- 1 Chef's knife For dicing, slicing, and mincing ingredients
- 1 Cutting Board For safe and efficient ingredient preparation
- 1 Whisk Essential for creating a smooth roux and soup
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
- Prepare ingredients: scrub and pat dry fingerling potatoes, slice leek rings, dice onion, cut bacon into small pieces, and grate Gruyere cheese.
- Heat 2 tablespoons olive oil in a large frying pan over medium-high heat. Add potatoes and fry until tender but not yet browned, then remove and set aside.
- In the same pan, cook bacon pieces until crisp. Remove bacon bits with a slotted spoon, reserving rendered fat in the pan.
- Add 1 tablespoon butter and 3 tablespoons olive oil to the pan. Sauté sliced leeks and diced onion over medium-low heat for 15-20 minutes, stirring occasionally, until deeply caramelized and sweet.
- Deglaze the pan with white wine, scraping up any browned bits. Stir in the remaining 2 tablespoons butter, then whisk in the finely milled flour to form a smooth roux; cook for 1-2 minutes.
- Gradually whisk in the vegetable stock until the mixture is smooth and lump-free, then stir in the half and half. Bring the soup to a gentle simmer, stirring occasionally, until it slightly thickens.
- Stir in the sherry, fish sauce, and grated Gruyere cheese until the cheese is fully melted. Season the soup with salt and pepper to taste.
- Reheat the frying pan with a little fresh oil if needed. Fry the pre-cooked potatoes again until golden brown and crispy, then season lightly with salt.
- Ladle the warm caramelized leek soup into serving bowls.
- Garnish each bowl generously with the crispy bacon bits, twice-fried potatoes, and a sprinkle of minced flat-leaf parsley before serving.
Notes
For perfectly crisp, twice-fried potatoes, ensure they are thoroughly patted dry before the first fry. Maintain a consistent oil temperature to achieve a golden, crunchy exterior without overcooking. When caramelizing the leeks, patience is key; cook them slowly over medium-low heat until deeply golden and sweet to build a rich flavor foundation for your soup. When preparing the roux, whisk the flour constantly into the melted butter, then gradually add warmed stock to prevent lumps and ensure a velvety smooth soup. Don't underestimate the subtle depth that a splash of sherry and fish sauce can add; they enhance the overall umami without overpowering the delicate leek flavor.