Leek & Potato Soup

Leek & Potato Soup
Photo by Amy Albert

Ingredients

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

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
    • 2 tablespoons fresh flat-leafed parsley leaves
    • 2 medium leeks (white parts only)
    • 2 1/2 cups chicken broth
    • 3 tablespoons heavy cream
    • +3 other ingredients
  • Leek and Potato Soup
    • 12 borage blossoms
    • 1/2 teaspoon nutmeg
    • pepper
    • 2 cloves garlic
    • 4 tablespoons unsalted butter
    • 1 bay leaf
    • 6 cups chicken broth
    • +3 other ingredients
  • Leek and Potato Soup
    • 2 teaspoons fresh dill
    • 1 teaspoon salt
    • 6 medium carrots
    • 2 pounds marrow bones
    • 3 quarts chicken broth, homemade or low-sodium canned
    • +5 other ingredients
  • Leek and Potato Soup
    • 2 tablespoons fresh chives
    • 3 large leeks
    • 4 1/2 cups chicken stock or canned low-salt broth
    • 3 tablespoons butter
    • 2 large russet potatoes


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