Leek & Potato Soup

Leek & Potato Soup
Photo by Amy Albert

Ingredients

  • ½ bay leaf
  • Freshly ground black pepper to taste
  • 4 cups homemade or low-salt canned chicken broth
  • 2 Tbs. minced fresh flat-leaf parsley
  • Small pinch saffron, crumbled
  • 1 small onion, diced
  • Crème fraîche, for serving
  • + 8 more ingredients
    • 1 Tbs. unsalted butter
    • 1 tsp. coarse salt; more to taste
    • 2 large or 3 medium leeks (root and dark green parts removed), sliced crosswise (to yield 2 cups), washed, and dried
    • Pinch cayenne
    • 4 cloves garlic, thinly sliced
    • 12 oz. Yellow Finn, Yukon Gold, or other medium starch potatoes, peeled and diced (to yield 2 cups)
    • 2 Tbs. olive oil
    • 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 medium leeks (white parts only)
    • 1 medium boiling potato
    • 2 tablespoons fresh flat-leafed parsley leaves
    • 2 1/2 cups chicken broth
    • +3 other ingredients
  • Leek and Potato Soup
    • 4 medium leeks, white and pale-green parts only
    • 6 cups chicken broth
    • Salt
    • 4 medium Yukon gold potatoes
    • 1 bay leaf
    • 12 borage blossoms
    • +4 other ingredients
  • Leek and Potato Soup
    • 3 quarts chicken broth, homemade or low-sodium canned
    • 8 leeks
    • 4 tablespoons salted butter or margarine
    • 6 medium carrots
    • 2 pounds marrow bones
    • +5 other ingredients
  • Leek and Potato Soup
    • 4 1/2 cups chicken stock or canned low-salt broth
    • 3 large leeks
    • 2 large russet potatoes
    • 3 tablespoons butter
    • 2 tablespoons fresh chives


Best Wine Deals

See More Deals





Snooth Media Network