Creamy Saffron Leek and Potato Soup
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Servings
6
Featured Spices
Difficulty
Moderate
About the Author
About this Recipe
An elegant twist to classic vichyssoise, this soup is both vegan and gluten-free. It is simple and highlights the star ingredient: Saffron. Its mellow buttery flavor is the ideal complement with the sweet leeks and creamy potatoes.
Salted kettle chips add a perfect contrast in texture, so be sure to add those to your shopping list as well!
Perfect for any occasion, it's a comforting bowl of warmth and flavor. As an added bonus, the dish makes a great appetizer and is sure to impress with its creamy consistency and gorgeous yellow color—so keep it in mind next time you are entertaining or need something special for a potluck.
Instructions
1
In a large pot or Dutch oven, melt the butter or heat the olive oil over medium heat.
2
Add the sliced leeks and sauté them for about 5 minutes or until they become tender and slightly translucent.
3
Add the diced Yukon potatoes to the pot along with the dry white wine and saffron. Let it simmer for about 5 minutes.
4
Now, pour in the vegetable stock and bring the mixture to a gentle boil.
5
Reduce the heat, cover the pot, and let it simmer for about 15-20 minutes or until the potatoes are fork-tender.
6
Using a blender, carefully puree the soup until it's completely smooth and velvety.
7
Return the blended soup to the pot if using a regular blender.
8
Season with Pacific Flake Salt, adjusting to taste.
9
Ladle the creamy saffron leek and potato soup into bowls. Top each serving with a handful of salted kettle chips for a satisfying crunch. Finish with a generous grind of freshly ground black pepper.
Ingredients
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