Potato, Leek and Feta Soup with Crispy Fried Leeks
This potato, leek and feta soup is a fancied-up version of your favorite potato soup! Top it all with crispy fried leeks and lots of fresh herbs for a fun spin on a classic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Ingredients
Units
Scale
- 2 Tablespoons extra-virgin olive oil
- 2 large leeks, light green and dark green parts separated, halved lengthwise and sliced
- 3 cloves garlic, sliced
- 3 pounds gold potatoes, cut into 1/2-inch cubes
- 4 cups chicken stock or vegetable stock
- 4 ounces feta cheese*, plus more for topping
- 1/3 cup heavy cream
- 3 Tablespoons fresh lemon juice, from about 1/2 lemon
- Big handful fresh dill, finely chopped
- Big handful fresh parsley, finely chopped
- Kosher salt and black pepper
- 1 Tablespoon all-purpose flour
- 2 cups canola oil or vegetable oil, for frying
Instructions
- Cook the aromatics: Heat the olive oil until shimmering in a large soup pot over medium heat. Add the white and light green parts of the leeks, the sliced garlic, and a generous pinch of salt and pepper. Sauté for 5–7 minutes, or until the leeks are soft and beginning to turn translucent.
- Cook the potatoes: Add the potatoes and chicken stock or vegetable stock to the pot. Increase heat to high and bring to a boil, then decrease heat to medium-low and simmer until the potatoes are fork-tender, about 15 minutes.
- Fry the leek greens: While the potatoes are simmering, heat the vegetable oil or canola oil in a small saucepan over medium-high heat. In a small bowl, toss together the dark green parts of the leeks and the flour until the leeks are lightly coated. Once the oil is hot (it should sizzle when you drop a small amount of flour in), carefully add the leek greens, working in batches if needed. The oil may bubble up a bit when you add the leeks, so be very careful! Fry for about 2 minutes, or until the leeks are still green but the flour coating is lightly golden-brown. Use a slotted spoon to remove the leeks to a plate lined with paper towel. Season with a pinch of salt while the leeks are still hot.
- Finish the soup: Crumble the feta cheese into the soup, then add the heavy cream and lemon juice. Stir until the cheese melts a bit with some crumbles remaining. Stir in the chopped dill and parsley. Adjust seasoning to taste.
- Serve topped with crispy fried leeks, an extra sprinkle of herbs and a few crumbles of feta.
Notes
- This recipe works best with a feta cheese block rather than feta cheese crumbles. Look for shrink-wrapped feta blocks or “chunk in brine” feta. It has a better texture and will melt more easily into the soup.
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