Potato Leek Soup with Anchioade Cilantro Anchovy Chop
Warm up with a comforting bowl of Potato Leek Soup with Anchioade Cilantro Anchovy Chop—a gourmet twist on a classic favorite. This velvety soup features tender leeks and russet potatoes simmered in a fragrant broth with thyme and bay leaf, then blended to creamy perfection with a splash of heavy cream. The pièce de résistance is the Anchioade topping, a punchy mix of savory anchovies, fresh cilantro, bright lemon juice, and a hint of chili heat, balanced with golden breadcrumbs for a delightful crunch. Ready in just an hour, this hearty yet elegant dish is perfect for cozy weeknight dinners or impressing guests. Serve it alongside crusty bread to soak up every last spoonful of this flavor-packed creation. Keywords: potato leek soup, anchovy topping, creamy soup, gourmet soup recipe, easy comfort food recipe.
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Recipe Information
Ingredients
- 3 large stalks Leeks
- 4 medium Russet potatoes
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 Garlic cloves
- 6 cups Chicken or vegetable stock
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Anchovy fillets
- 0.5 cup Cilantro
- 1 tablespoon Lemon juice
- 0.5 teaspoon Chili flakes
- 2 tablespoons Bread crumbs
Instructions
Prepare the leeks by trimming off the dark green tops and roots, leaving the white and light green parts. Slice them lengthwise, rinse under cold water to remove dirt, and then slice thinly.
Peel and dice the potatoes into 1-inch cubes.
In a large pot, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the sliced leeks and sauté for 5-7 minutes until soft and fragrant, but not browned.
Add the garlic cloves, minced, to the pot and sauté for another minute.
Add the diced potatoes, chicken or vegetable stock, thyme, bay leaf, salt, and black pepper to the pot. Bring to a boil, then reduce the heat and simmer for 25-30 minutes until the potatoes are very tender.
While the soup simmers, make the Anchioade Cilantro Anchovy Chop. In a small skillet, add 1 tablespoon of olive oil over medium heat. Add minced anchovy fillets and cook, stirring, until the fillets dissolve into the oil (about 1-2 minutes).
Remove the skillet from heat and stir in chopped cilantro, lemon juice, chili flakes, and bread crumbs. Mix well and set aside.
Once the potatoes are tender, remove the bay leaf from the soup. Use an immersion blender to puree the soup until smooth, or carefully work in batches with a countertop blender.
Stir in the heavy cream and 1 tablespoon of unsalted butter for a rich finish. Adjust seasoning with more salt and pepper to taste.
Ladle the soup into bowls and top with a spoonful of the Anchioade Cilantro Anchovy Chop. Serve warm with crusty bread on the side.
Nutrition Facts
Calories |
2246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.6 g | 151% | |
| Saturated Fat | 52.4 g | 262% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 253 mg | 84% | |
| Sodium | 12019 mg | 523% | |
| Total Carbohydrate | 239.2 g | 87% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 30.3 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 759 mg | 58% | |
| Iron | 27.9 mg | 155% | |
| Potassium | 5652 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
