Who has the best recipe for potato and leek soup?
Leek & Potato Soup 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.Serves four to six.Yields 6 cups. 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 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, st
