Potato Leek Soup with Crispy Shallots

super easy and tasty. the crispy shallots add some nice crispy texture and have a nice sweet taste.

Potato Leek Soup:

Ingredients:

4-5 leeks, white and light green parts only, chopped

2-3 russet potatoes, peeled and sliced

1 onion, chopped

2 cups chicken broth

2 cups water

1 cup heavy whipping cream

s&p

butter

1) In a big pot, melt some butter about 1 tbsp and saute the onions and leeks for about 3 minutes. s&p

2) Add potatoes, and cover with broth and water. It should cover the potatoes so if you’re short add more broth or water.

3) Cover and boil for about 20 minutes on medium to low heat.

4) Let the soup cool a little and then using a hand held blender, blend the soup until it’ s smooth and creamy.

5) Add a cup of heavy whipping cream, s&p and cook on low for another 10-15 minutes.

6) Top with some crispy shallots.

Crispy Shallots:

Ingredients:

1 tbsp butter

1/2 -3/4 cup of olive oil

2 shallots, sliced thinly in rings

1) Melt butter and olive oil over medium high and heat oil for about 5 minutes.

2) Add the shallots and saute until crispy and golden for about 2-4 minutes.

3) Transfer to paper towels.