Leek & Potato Soup

Photo by Amy Albert

Ingredients

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

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

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Variations on Leek & Potato Soup

Leek and Potato Soup
- 1 garlic clove
- 3 tablespoons heavy cream
- 2 1/2 cups chicken broth
- 2 tablespoons fresh flat-leafed parsley leaves
- +3 other ingredients
Leek and Potato Soup
- 2 cloves garlic
- 1 bay leaf
- pepper
- 12 borage blossoms
- 6 cups chicken broth
- 1/2 teaspoon nutmeg
- 1 cup fresh spinach leaves
- +3 other ingredients
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- 3 1/2 pounds Red Bliss potatoes
- 5 medium cloves garlic
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon curly parsley
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Leek and Potato Soup
- 3 tablespoons butter
- 3 large leeks
- 2 tablespoons fresh chives
- 2 large russet potatoes
- 4 1/2 cups chicken stock or canned low-salt broth