Leek & Potato Soup

Leek & Potato Soup
Photo by Amy Albert

Ingredients

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

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 cup fresh spinach leaves
    • 6 cups chicken broth
    • 4 medium Yukon gold potatoes
    • Salt
    • +5 other ingredients
  • Leek and Potato Soup
    • 8 leeks
    • 4 tablespoons salted butter or margarine
    • 2 teaspoons fresh dill
    • 1 teaspoon salt
    • 6 medium carrots
    • 2 pounds marrow bones
    • +4 other ingredients
  • Leek and Potato Soup
    • 3 tablespoons butter
    • 2 tablespoons fresh chives
    • 3 large leeks
    • 2 large russet potatoes
    • 4 1/2 cups chicken stock or canned low-salt broth


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