Name: Leek Soup with Shoestring Potatoes and Fried Herbs
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; 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

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Leek Soup with Shoestring Potatoes and Fried HerbsChristopher Testani

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

Do ahead:

Soup can be made 2 days ahead. Cover and chill. Potatoes and herbs can be fried 2 hours ahead. Store uncovered at room temperature.

Recipe notes

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