Leek & Potato Soup

Leek & Potato Soup
Photo by Amy Albert

Ingredients

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

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 garlic clove
    • 3 tablespoons heavy cream
    • 2 1/2 cups chicken broth
    • 2 medium leeks (white parts only)
    • +3 other ingredients
  • Leek and Potato Soup
    • 1 bay leaf
    • 4 medium leeks, white and pale-green parts only
    • 4 medium Yukon gold potatoes
    • 2 cloves garlic
    • pepper
    • 12 borage blossoms
    • Salt
    • +3 other ingredients
  • Leek and Potato Soup
    • 2 pounds marrow bones
    • 3 quarts chicken broth, homemade or low-sodium canned
    • 3 1/2 pounds Red Bliss potatoes
    • 1 teaspoon curly parsley
    • +6 other ingredients
  • Leek and Potato Soup
    • 3 tablespoons butter
    • 3 large leeks
    • 2 tablespoons fresh chives
    • 2 large russet potatoes
    • 4 1/2 cups chicken stock or canned low-salt broth


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