Leek Soup With Shoestring Potatoes And Fried Herbs

• 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
• 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)
• A deep-fry thermometer

1. 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. Puree until very smooth; pour into a large bowl. Repeat with remaining leek mixture, milk, cream, and yogurt.
2. Return soup to pot and heat over medium, adding water by 1/4-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.
3. Season with salt and pepper.
4. Rinse potato in a colander under cold water until water runs clear; pat completely dry.
5. Fit a medium saucepan with thermometer; pour in oil to measure 2". Heat over medium-high until thermometer registers 350u0b0F. Working in batches and returning oil to 350u0b0F between batches, add potato by the handful and fry, turning occasionally, until golden and crisp, about 2 minutes. Using a spider or slotted spoon, transfer potato to paper towels to drain. Fry parsley and rosemary until parsley is translucent, about 15 seconds. Add to potato and let cool; season with kosher salt. Serve soup topped with a nest of potatoes and herbs and seasoned with sea salt.

butter, leeks, onion, garlic, kosher salt, milk, heavy cream, freshly ground black pepper, russet potato, parsley, rosemary, kosher salt, salt, thermometer

Taken from www.epicurious.com/recipes/food/views/leek-soup-with-shoestring-potatoes-and-fried-herbs-51252490 (may not work)