Leek & Potato Soup

Leek & Potato Soup
Photo by Amy Albert

Ingredients

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

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 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
    • 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
    • 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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