Leek & Potato Soup

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
  • Pinch cayenne
  • 1 Tbs. unsalted butter
  • 1 small onion, diced
  • 1 tsp. coarse salt; more to taste
  • 1 hearty sprig fresh thyme
  • ½ bay leaf
  • + 8 more ingredients
    • Small pinch saffron, crumbled
    • 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
    • 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

Comments

Variations on Leek & Potato Soup

  • Leek and Potato Soup
    • 1/2 medium onion
    • 1 garlic clove
    • 3 tablespoons heavy cream
    • 2 1/2 cups chicken broth
    • 2 medium leeks (white parts only)
    • +2 other ingredients
  • Leek and Potato Soup
    • 1 bay leaf
    • 4 medium leeks, white and pale-green parts only
    • 4 medium Yukon gold potatoes
    • 2 cloves garlic
    • pepper
    • 12 borage blossoms
    • +4 other ingredients
  • Leek and Potato Soup
    • 3 1/2 pounds Red Bliss potatoes
    • 1 teaspoon curly parsley
    • 5 medium cloves garlic
    • 1/2 teaspoon freshly ground black pepper
    • +6 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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