Leek & Potato Soup

Leek & Potato Soup
Photo by Amy Albert

Ingredients

  • 4 cloves garlic, thinly sliced
  • 1 tsp. coarse salt; more to taste
  • ½ bay leaf
  • Pinch cayenne
  • 4 cups homemade or low-salt canned chicken broth
  • 2 Tbs. olive oil
  • Small pinch saffron, crumbled
  • + 8 more ingredients
    • 2 Tbs. minced fresh flat-leaf parsley
    • 2 large or 3 medium leeks (root and dark green parts removed), sliced crosswise (to yield 2 cups), washed, and dried
    • 12 oz. Yellow Finn, Yukon Gold, or other medium starch potatoes, peeled and diced (to yield 2 cups)
    • 1 hearty sprig fresh thyme
    • Crème fraîche, for serving
    • 1 small onion, diced
    • Freshly ground black pepper to taste
    • 1 Tbs. unsalted butter

In a heavy-based pot, heat the olive oil and butter until quite hot. Add the leeks, onions, and salt, and then turn the heat to medium low. Add the thyme and bay leaf. Cook slowly, stirring occasionally, until the vegetables are slightly softened and a bit browned, 10 to 15 min. Add the saffron, ...

View full recipe at Fine Cooking

Comments

Variations on Leek & Potato Soup

  • Leek and Potato Soup
    • 1 medium boiling potato
    • 2 medium leeks (white parts only)
    • 2 tablespoons fresh flat-leafed parsley leaves
    • 1 garlic clove
    • +3 other ingredients
  • Leek and Potato Soup
    • 1 cup fresh spinach leaves
    • 2 cloves garlic
    • 4 tablespoons unsalted butter
    • 12 borage blossoms
    • 1 bay leaf
    • 4 medium Yukon gold potatoes
    • Salt
    • +3 other ingredients
  • Leek and Potato Soup
    • 3 quarts chicken broth, homemade or low-sodium canned
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 pounds marrow bones
    • +6 other ingredients
  • Leek and Potato Soup
    • 4 1/2 cups chicken stock or canned low-salt broth
    • 3 large leeks
    • 2 tablespoons fresh chives
    • 3 tablespoons butter
    • 2 large russet potatoes


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