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
  • Pinch cayenne
  • 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
  • ½ bay leaf
  • + 8 more ingredients
    • 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)
    • Small pinch saffron, crumbled
    • 1 hearty sprig fresh thyme
    • 1 tsp. coarse salt; more to taste
    • 1 Tbs. unsalted butter

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
    • 2 pounds marrow bones
    • 3 quarts chicken broth, homemade or low-sodium canned
    • 3 1/2 pounds Red Bliss potatoes
    • 1 teaspoon curly parsley
    • +6 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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