Name: Leek Soup with Shoestring Potatoes and Fried Herbs
Yield: 8 Servings
Ingredients: ½ 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; 1 russet potato, peeled, cut into thin matchsticks; Vegetable oil (for frying; about 4 cups); ¼ cup fresh flat-leaf parsley leaves; 1 sprig rosemary; Kosher salt; Flaky sea salt (such as Maldon); A deep-fry thermometer

Image may contain Food Dish Meal Art Pottery Porcelain Plant Bowl Platter and Saucer

Christopher Testani

For a beautiful, almost bone-white soup, don’t let the leeks and onion take on any color as they soften.

Recipe notes