Leek & Potato Soup

Leek & Potato Soup
Photo by Amy Albert

Ingredients

  • 1 small onion, diced
  • 4 cloves garlic, thinly sliced
  • Freshly ground black pepper to taste
  • 1 Tbs. unsalted butter
  • 2 Tbs. olive oil
  • 4 cups homemade or low-salt canned chicken broth
  • Small pinch saffron, crumbled
  • + 8 more ingredients
    • 2 Tbs. minced fresh flat-leaf parsley
    • 2 large or 3 medium leeks (root and dark green parts removed), sliced crosswise (to yield 2 cups), washed, and dried
    • 12 oz. Yellow Finn, Yukon Gold, or other medium starch potatoes, peeled and diced (to yield 2 cups)
    • 1 tsp. coarse salt; more to taste
    • Pinch cayenne
    • 1 hearty sprig fresh thyme
    • ½ bay leaf
    • 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 medium boiling potato
    • 2 medium leeks (white parts only)
    • 2 tablespoons fresh flat-leafed parsley leaves
    • 1 garlic clove
    • +3 other ingredients
  • Leek and Potato Soup
    • 4 tablespoons unsalted butter
    • 12 borage blossoms
    • 1 bay leaf
    • 4 medium Yukon gold potatoes
    • Salt
    • 1 cup fresh spinach leaves
    • +4 other ingredients
  • Leek and Potato Soup
    • 3 quarts chicken broth, homemade or low-sodium canned
    • 1 teaspoon salt
    • 1/2 teaspoon freshly ground black pepper
    • 2 pounds marrow bones
    • +6 other ingredients
  • Leek and Potato Soup
    • 2 tablespoons fresh chives
    • 3 tablespoons butter
    • 2 large russet potatoes
    • 4 1/2 cups chicken stock or canned low-salt broth
    • 3 large leeks


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