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 Tbs. olive oil
  • 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
  • + 8 more ingredients
    • ½ bay leaf
    • Crème fraîche, for serving
    • 1 Tbs. unsalted butter
    • 4 cups homemade or low-salt canned chicken broth
    • Small pinch saffron, crumbled
    • 12 oz. Yellow Finn, Yukon Gold, or other medium starch potatoes, peeled and diced (to yield 2 cups)
    • 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
    • 1 medium boiling potato
    • 1 tablespoon unsalted butter
    • 1/2 medium onion
    • 3 tablespoons heavy cream
    • 2 1/2 cups chicken broth
    • +2 other ingredients
  • Leek and Potato Soup
    • 12 borage blossoms
    • 1/2 teaspoon nutmeg
    • pepper
    • 2 cloves garlic
    • 4 tablespoons unsalted butter
    • 1 bay leaf
    • 4 medium Yukon gold potatoes
    • Salt
    • +2 other ingredients
  • Leek and Potato Soup
    • 1/2 teaspoon freshly ground black pepper
    • 2 pounds marrow bones
    • 6 medium carrots
    • 4 tablespoons salted butter or margarine
    • 8 leeks
    • +5 other ingredients
  • Leek and Potato Soup
    • 2 tablespoons fresh chives
    • 3 large leeks
    • 4 1/2 cups chicken stock or canned low-salt broth
    • 3 tablespoons butter
    • 2 large russet potatoes


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