Leek & Potato Soup

Leek & Potato Soup
Photo by Amy Albert

Ingredients

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

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
    • 3 1/2 pounds Red Bliss potatoes
    • 1 teaspoon curly parsley
    • 5 medium cloves garlic
    • 8 leeks
    • +5 other ingredients
  • Leek and Potato Soup
    • 4 1/2 cups chicken stock or canned low-salt broth
    • 2 large russet potatoes
    • 3 tablespoons butter
    • 3 large leeks
    • 2 tablespoons fresh chives


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