Leek & Potato Soup

Leek & Potato Soup
Photo by Amy Albert

Ingredients

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

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 1/2 cups chicken broth
    • 3 tablespoons heavy cream
    • 1/2 medium onion
    • 1 tablespoon unsalted butter
    • 1 garlic clove
    • +2 other ingredients
  • Leek and Potato Soup
    • 4 tablespoons unsalted butter
    • 2 cloves garlic
    • pepper
    • 1/2 teaspoon nutmeg
    • 6 cups chicken broth
    • 4 medium leeks, white and pale-green parts only
    • +4 other ingredients
  • Leek and Potato Soup
    • 2 teaspoons fresh dill
    • 1 teaspoon salt
    • 3 quarts chicken broth, homemade or low-sodium canned
    • 3 1/2 pounds Red Bliss potatoes
    • +6 other ingredients
  • Leek and Potato Soup
    • 2 large russet potatoes
    • 3 tablespoons butter
    • 4 1/2 cups chicken stock or canned low-salt broth
    • 3 large leeks
    • 2 tablespoons fresh chives


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