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Recipe

Leek & Potato Soup

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Amy Albert

Yield: Yields 6 cups.

Servings: four to six.

Part of this soup is puréed to add body, but it remains chunky and chowder-like and is also good chilled. If you make it ahead and reheat it, you may need to thin it with a bit of water.

Ingredients

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

Nutritional Information

      Nutritional Sample Size with 1 tsp. crème fraîche
      Calories (kcal) : 170
      Fat Calories (kcal): 80
      Fat (g): 9
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 10
      Sodium (mg): 360
      Carbohydrates (g): 19
      Fiber (g): 2
      Protein (g): 4

Preparation

  • 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 minutes. Add the saffron, cayenne, and garlic; cook, stirring, for 1 min. Add the potatoes and chicken broth. Increase the heat and bring to a boil. Reduce the heat to a bare simmer, cover, and cook until the potatoes are tender, about 15 minutes. Discard the thyme sprig and bay leaf. Transfer 1 cup of the soup to a blender to purée and then return the purée to the pot. Adjust the seasonings. Ladle into shallow bowls; garnish with the parsley, crème fraîche, and pepper.

Reviews

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Reviews

  • LArcher | 06/13/2016

    Today was unseasonably cool today for June so I thought I would try this soup. Wow!! Amazing how flavorful this soup is with so little ingredients. I loved that this soup taste rich and creamy without the addition of cream or milk. Definitely will be making this soup again.

  • MeredithK | 11/13/2013

    Easy and delicious. Used vegetable broth, no butter, plain yogurt in place of recipe suggestions. Added lemon zest just before serving.

  • mojo_g | 03/19/2013

    Lovely soup - great texture (didn't add the cream) and quite low calorie. I have no added suggestions or complaints!

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