In a large heavy-bottomed saucepan
, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying
thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube
of bread will brown in about 3 minutes.)
To make matchstick fries: Peel and cut potatoes into matchstick slices. Rinse them under cold water in a strainer
to remove the excess starch. Let drain well, and pat dry. Fry for 3 to 5 minutes submerged in canola oil, until they are a nice deep golden brown. Drain
the potatoes on a paper towel or absorbent cloth. Sprinkle with salt and pepper while hot.
To make 'frizzled leeks': Cut the 3-inch piece of leek into matchstick slices similar to the potato. Place the potato starch in a small bowl, lightly dust
the leek pieces in it to help prevent them from burning. Fry the strips of leek in the same hot oil used for the potatoes, until they are just golden, about 1 minute
Add to the bowl of matchstick fries. Mix them together. Garnish in a little mound on top of the soup.