Leek & Potato Soup

Leek & Potato Soup
Photo by Amy Albert

Ingredients

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

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
    • 4 medium Yukon gold potatoes
    • 12 borage blossoms
    • Salt
    • 4 medium leeks, white and pale-green parts only
    • 1 cup fresh spinach leaves
    • +5 other ingredients
  • Leek and Potato Soup
    • 8 leeks
    • 4 tablespoons salted butter or margarine
    • 2 teaspoons fresh dill
    • 6 medium carrots
    • 2 pounds marrow bones
    • +5 other ingredients
  • Leek and Potato Soup
    • 3 tablespoons butter
    • 2 tablespoons fresh chives
    • 2 large russet potatoes
    • 4 1/2 cups chicken stock or canned low-salt broth
    • 3 large leeks


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