Leek & Potato Soup

Leek & Potato Soup
Photo by Amy Albert

Ingredients

  • 1 Tbs. unsalted butter
  • 1 tsp. coarse salt; more to taste
  • 1 hearty sprig fresh thyme
  • Small pinch saffron, crumbled
  • 12 oz. Yellow Finn, Yukon Gold, or other medium starch potatoes, peeled and diced (to yield 2 cups)
  • 4 cups homemade or low-salt canned chicken broth
  • Crème fraîche, for serving
  • + 8 more ingredients
    • 4 cloves garlic, thinly sliced
    • ½ bay leaf
    • 2 large or 3 medium leeks (root and dark green parts removed), sliced crosswise (to yield 2 cups), washed, and dried
    • 1 small onion, diced
    • 2 Tbs. minced fresh flat-leaf parsley
    • Freshly ground black pepper to taste
    • 2 Tbs. olive oil
    • 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
    • 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 cup fresh spinach leaves
    • 1/2 teaspoon nutmeg
    • 6 cups chicken broth
    • Salt
    • 12 borage blossoms
    • pepper
    • 4 tablespoons unsalted butter
    • 2 cloves garlic
    • +2 other ingredients
  • Leek and Potato Soup
    • 1 teaspoon salt
    • 6 medium carrots
    • 2 teaspoons fresh dill
    • 4 tablespoons salted butter or margarine
    • 8 leeks
    • +5 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 large leeks
    • 3 tablespoons butter


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