Leek Soup with Shoestring Potatoes and Fried Herbs Recipe

Ingredients

1/2 cup (1 stick) unsalted butter
6 large leeks, white and pale-green parts only, halved lengthwise, thinly sliced crosswise
1 small onion, thinly sliced
5 garlic cloves, thinly sliced
Kosher salt
2 cups whole milk, divided
1 cup heavy cream, divided 1 cup plain whole-milk yogurt, divided
Freshly ground black pepper

Potatoes and assembly :

1 russet potato, peeled, cut into thin matchsticks Vegetable oil (for frying; about 4 cups)
1/4 cup fresh flat-leaf parsley leaves
1 sprig rosemary
Kosher salt
Flaky sea salt (such as Maldon)

Special equipment :

PREP TIME 10m	COOK TIME 40m	TOTAL TIME 50m
YIELD 4 servings

Melt butter in a large heavy pot over medium heat.
Add leeks, onion, and garlic and season with salt.
Cook, stirring often, until vegetables begin to soften, 5-7 minutes.
Add 1 cup water and cook, stirring occasionally, until vegetables are very soft, 25-30 minutes.
Let cool slightly, then transfer half of leek mixture to a blender and add half of milk, cream, and yogurt.
Purée until very smooth; pour into a large bowl.
Repeat with remaining leek mixture, milk, cream, and yogurt.
Return soup to pot and heat over medium, adding water by ¼-cupfuls, until soup is thick enough to hold potatoes without sinking but thin enough that a spoon dragged across the top doesn't leave a trail.
Season with salt and pepper.