Leek & Potato Soup

Leek & Potato Soup
Photo by Amy Albert

Ingredients

  • Pinch cayenne
  • 2 Tbs. olive oil
  • Freshly ground black pepper to taste
  • 2 Tbs. minced fresh flat-leaf parsley
  • 1 small onion, diced
  • 2 large or 3 medium leeks (root and dark green parts removed), sliced crosswise (to yield 2 cups), washed, and dried
  • 4 cloves garlic, thinly sliced
  • + 8 more ingredients
    • Crème fraîche, for serving
    • ½ bay leaf
    • 4 cups homemade or low-salt canned chicken broth
    • 12 oz. Yellow Finn, Yukon Gold, or other medium starch potatoes, peeled and diced (to yield 2 cups)
    • Small pinch saffron, crumbled
    • 1 hearty sprig fresh thyme
    • 1 tsp. coarse salt; more 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 garlic clove
    • 3 tablespoons heavy cream
    • 2 1/2 cups chicken broth
    • 2 medium leeks (white parts only)
    • +3 other ingredients
  • Leek and Potato Soup
    • 2 cloves garlic
    • 4 tablespoons unsalted butter
    • pepper
    • 12 borage blossoms
    • Salt
    • 4 medium leeks, white and pale-green parts only
    • 1 bay leaf
    • +3 other ingredients
  • Leek and Potato Soup
    • 1 teaspoon salt
    • 6 medium carrots
    • 2 teaspoons fresh dill
    • 4 tablespoons salted butter or margarine
    • 8 leeks
    • +5 other ingredients
  • 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


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