Potato-leek soup with fried shallots

Olive oil, extra virgin	1 tablespoon
Potatoes, Yukon, peeled, chopped	4 medium
Potatoes, red, pealed, chopped	4 small
Leeks, light green & white parts, rinsed well, chopped	4 medium
Jalapeño, seeded, chopped	1 small
Garlic, minced	5 cloves
Port	½ cup
Stock, chicken	4 cups
Stock, vegetable	3 cups
Bay leaf	1
Thyme, freshly chopped	2 teaspoons
Cream	1 cup + ½ cup
Shallots, sliced	2
Flour, all purpose	½ cup
Salt, kosher
Pepper, freshly ground
Oil, canola	½ cup

1. In a large stockpot or Dutch oven, heat the oil over medium-high heat. 
2. Add the potatoes, leeks, jalapeño, and garlic; cook, stirring occasionally, until softened and starting to brown, about 10 minutes. 
3. Add the port, bring to a boil, and reduce until almost all the liquid is evaporated. 
4. Add the stocks, bay leaf, and thyme; return to a boil. 
5. Reduce heat to medium-low, and simmer, stirring occasionally, for about 2 hours. 
6. Using a handheld immersion blender, purée the soup until it is uniformly smooth. 
7. Stir in the 1-cup cream, and season to taste with salt and pepper.
8. In a small bowl, combine the 1/2-cup milk and shallots, and soak for 30 minutes; discard cream.
9. Combine the flour, cayenne, salt, and pepper in a bag, add the shallots and shake to coat evenly. 
10. Warm the canola oil in a skillet over medium-high heat until it shimmers. 
11. Shake off any excess flour and add the shallots to the oil. 
12. Fry until golden, about 3 to 4 minutes. 
13. Ladle the soup into warmed bowls, and garnish with the fried shallots.

Recipe by Kyle A. Miller.