Leek & Potato Soup

Leek & Potato Soup
Photo by Amy Albert

Ingredients

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

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
    • 1 tablespoon unsalted butter
    • 1/2 medium onion
    • 1 garlic clove
    • 3 tablespoons heavy cream
    • 2 1/2 cups chicken broth
    • +1 other ingredients
  • Leek and Potato Soup
    • 1 bay leaf
    • 4 tablespoons unsalted butter
    • 2 cloves garlic
    • pepper
    • 1/2 teaspoon nutmeg
    • 4 medium leeks, white and pale-green parts only
    • Salt
    • +3 other ingredients
  • Leek and Potato Soup
    • 5 medium cloves garlic
    • 1 teaspoon curly parsley
    • 1/2 teaspoon freshly ground black pepper
    • 3 1/2 pounds Red Bliss potatoes
    • +6 other ingredients
  • Leek and Potato Soup
    • 4 1/2 cups chicken stock or canned low-salt broth
    • 2 large russet potatoes
    • 2 tablespoons fresh chives
    • 3 tablespoons butter
    • 3 large leeks


Best Wine Deals

See More Deals





Snooth Media Network