Leek & Potato Soup

Leek & Potato Soup
Photo by Amy Albert

Ingredients

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

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
    • 1/2 medium onion
    • 1 tablespoon unsalted butter
    • 1 medium boiling potato
    • 2 tablespoons fresh flat-leafed parsley leaves
    • +3 other ingredients
  • Leek and Potato Soup
    • 1 bay leaf
    • 4 medium leeks, white and pale-green parts only
    • 4 medium Yukon gold potatoes
    • 2 cloves garlic
    • 4 tablespoons unsalted butter
    • pepper
    • +4 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
    • 3 tablespoons butter
    • 3 large leeks
    • 2 tablespoons fresh chives
    • 2 large russet potatoes
    • 4 1/2 cups chicken stock or canned low-salt broth


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