Leek & Potato Soup

Leek & Potato Soup
Photo by Amy Albert

Ingredients

  • Crème fraîche, for serving
  • 4 cloves garlic, thinly sliced
  • 1 small onion, diced
  • 1 tsp. coarse salt; more to taste
  • 2 large or 3 medium leeks (root and dark green parts removed), sliced crosswise (to yield 2 cups), washed, and dried
  • Small pinch saffron, crumbled
  • 4 cups homemade or low-salt canned chicken broth
  • + 8 more ingredients
    • 1 Tbs. unsalted butter
    • 1 hearty sprig fresh thyme
    • 12 oz. Yellow Finn, Yukon Gold, or other medium starch potatoes, peeled and diced (to yield 2 cups)
    • ½ bay leaf
    • 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
    • 4 medium Yukon gold potatoes
    • 1 bay leaf
    • +5 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
    • 2 large russet potatoes
    • 2 tablespoons fresh chives
    • 3 large leeks
    • 4 1/2 cups chicken stock or canned low-salt broth
    • 3 tablespoons butter


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