Leek and Potato Soup with Crispy Potato Skins - Andean Style

Name: Leek and Potato Soup with Crispy Potato Skins - Andean Style
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American, Latin American
Ingredients: 1 leek, white part chopped (green part reserved); 1/2 brown onion, diced; 4 potatoes, cleaned, peeled, and cubed to 2 cm (skins reserved); 1 green chili, deseeded and finely diced; 2 tbsp olive oil; 1 tsp coriander seeds; 2 cups vegetable stock; 1 cup water; Bunch of fresh herbs (coriander, parsley, basil, or a combination); 1/2 cup milk; Flaky salt, to taste; 1 lemon; 4 eggs; Reserved green top of leek, roughly chopped; 1 cup neutral oil; Pinch of salt; Drops of lemon; Reserved potato skins, washed and pat dry; Oil for frying; 200g melty cheese, cubed to 1 cm (tasty, mozzarella, provola, or any other of your preference)

11 steps

Prep:10minCook:30min

A nice winter warmer inspired by The Andes, cause not all Latin America is tropical baby! The Andean region in the western side of Latin America, feels like winter most of the time, and this style of soup is what people use to keep warm in the mountains. The use of potatoes and creamy fatty elements like cheese and milk make for a delicious wintery soup. Get ready to indulge in a comforting and my flavorful version that combines the earthy sweetness of leeks, the creaminess of potatoes, and the crispy texture of potato skins. This recipe also features luscious leek oil and melty cheese cubes, adding depth and richness to each spoonful. With a touch of green chili for a subtle kick and the freshness of herbs, this soup is a true delight for your senses. Follow these simple instructions to create a bowl of goodness that will warm your heart and satisfy your cravings.

Updated at: Thu, 17 Aug 2023 03:59:48 GMT

Ingredients

4 servings

1leek

white part chopped, green part reserved

0.5brown onion

diced

4potatoes

cleaned, peeled, and cubed to 2 cm, skins reserved

1green chili

deseeded and finely diced

2 Tbspolive oil

1 tspcoriander seeds

2 cupsvegetable stock

1 cupwater

fresh herbs

coriander, parsley, basil, or a combination

½ cupmilk

Leek Oil

leek

Reserved green top of, roughly chopped

1 cupneutral oil

salt

lemon

Crispy Potato Skins

potato skins

Reserved, washed and pat dry

oil for frying

Garnish

200gcheese

melty, cubed to 1 cm, tasty, mozzarella, provola, or any other of your preference

Instructions

Step 1

For the soup, in a large pot, heat olive oil and sauté leek, onion, and green chilli until softened.

Step 2

Add coriander seeds and salt to the pot.

Step 3

Add the cubed potatoes and cook for another couple of minutes.

Step 4

Pour in the vegetable stock, water, and fresh herbs. Bring the mixture to a slow boil. Meanwhile, prepare the leek oil and crispy potato skins.

Step 5

For the leek oil, add the chopped leek and oil to a small pot and cook over low heat until the leek softens, approximately 15 minutes. Allow it to cool down a bit, then blend and strain using a fine sieve. Season with salt and a few drops of lemon. Set aside. (The leek oil can be stored in the fridge for future recipes.)

Step 6

For the crispy potato skins, heat the oil to 180C. Fry the reserved potato skins in batches until crispy. Drain them on paper towels, season with flaky salt, and keep them warm in a tray in the oven at 120C.

Step 7

Continue cooking the soup until the potatoes are soft but still have some bite.

Step 8

Stir in the milk, reduce the heat to a simmer, and season with salt and a few drops of lemon (be careful not to add too much lemon, as it may cause the mixture to curdle).

Step 9

Crack the eggs and poach them directly in the soup for 4-5 minutes, until they are set but still runny in the middle. Remove from heat.

Step 10

To plate, in a soup bowl, arrange the melty cheese cubes. Ladle the soup over the cheese, then top it with a poached egg. Drizzle a tablespoon of leek oil over the soup and garnish with more cheese cubes. Finish by scattering some crispy potato skins on top.

Step 11

Serve the soup hot