Leek & Potato Soup

Leek & Potato Soup
Photo by Amy Albert

Ingredients

  • 1 tsp. coarse salt; more to taste
  • 2 Tbs. olive oil
  • Small pinch saffron, crumbled
  • 2 Tbs. minced fresh flat-leaf parsley
  • 12 oz. Yellow Finn, Yukon Gold, or other medium starch potatoes, peeled and diced (to yield 2 cups)
  • 1 hearty sprig fresh thyme
  • Crème fraîche, for serving
  • + 8 more ingredients
    • 1 Tbs. unsalted butter
    • 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
    • 4 cups homemade or low-salt canned chicken broth
    • 1 small onion, diced
    • Freshly ground black pepper to taste
    • 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 tablespoons fresh flat-leafed parsley leaves
    • 1 medium boiling potato
    • 2 medium leeks (white parts only)
    • 1 garlic clove
    • +3 other ingredients
  • Leek and Potato Soup
    • 4 medium leeks, white and pale-green parts only
    • 1/2 teaspoon nutmeg
    • 1 cup fresh spinach leaves
    • 2 cloves garlic
    • 4 tablespoons unsalted butter
    • +5 other ingredients
  • Leek and Potato Soup
    • 1 teaspoon salt
    • 3 quarts chicken broth, homemade or low-sodium canned
    • 1/2 teaspoon freshly ground black pepper
    • 2 pounds marrow bones
    • +6 other ingredients
  • Leek and Potato Soup
    • 3 large leeks
    • 4 1/2 cups chicken stock or canned low-salt broth
    • 2 tablespoons fresh chives
    • 3 tablespoons butter
    • 2 large russet potatoes


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