Leek & Potato Soup

Leek & Potato Soup
Photo by Amy Albert

Ingredients

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

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
    • 1/2 medium onion
    • 1 tablespoon unsalted butter
    • 1 medium boiling potato
    • 2 tablespoons fresh flat-leafed parsley leaves
    • +3 other ingredients
  • Leek and Potato Soup
    • pepper
    • 1/2 teaspoon nutmeg
    • 6 cups chicken broth
    • 1 cup fresh spinach leaves
    • 4 medium leeks, white and pale-green parts only
    • Salt
    • +4 other ingredients
  • Leek and Potato Soup
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 5 medium cloves garlic
    • 1 teaspoon curly parsley
    • 3 1/2 pounds Red Bliss potatoes
    • +5 other ingredients
  • Leek and Potato Soup
    • 3 large leeks
    • 4 1/2 cups chicken stock or canned low-salt broth
    • 2 large russet potatoes
    • 2 tablespoons fresh chives
    • 3 tablespoons butter


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